Matar Nimona

Ingredients:

• 2 cups fresh green peas (matar), shelled
• 1 cup potatoes, peeled and diced
• 1 cup tomatoes, finely chopped
• 1/2 cup onion, finely chopped
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1/2 teaspoon asafoetida (hing)
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Preparation:

Step 1: Prep Vegetables

• Shell the fresh green peas and set aside. Peel and dice the potatoes.

Step 2: Heat Mustard Oil

• In a pan, heat mustard oil until it reaches its smoking point. Allow it to cool slightly.

Step 3: Temper with Cumin Seeds and Bay Leaf

• Add cumin seeds and bay leaf to the hot oil. Let them sizzle.

Step 4: Add Asafoetida and Aromatics

• Add asafoetida, grated ginger, and minced garlic. Sauté until the raw aroma disappears.

Step 5: Sauté Onions

• Add finely chopped onions and cook until they turn golden brown.

Step 6: Add Tomatoes and Spices

• Add finely chopped tomatoes and cook until the oil separates. Then, add turmeric powder, coriander powder, red chili powder, and salt. Mix well.

Step 7: Add Green Peas and Potatoes

• Add shelled green peas and diced potatoes to the pan. Mix everything together.

Step 8: Cook with Lid On

• Cover the pan with a lid and cook on low heat until the peas and potatoes are tender, stirring occasionally.

Step 9: Season with Garam Masala

• Once the vegetables are cooked, season the dish with garam masala and mix well.

Step 10: Garnish and Serve

• Garnish Matar Nimona with chopped fresh coriander leaves.

Step 11: Enjoy!

• Serve this flavorful Matar Nimona with steamed rice or Indian bread of your choice.

Experience the authentic taste of Uttar Pradesh with Matar Nimona—a delectable green pea and potato curry that captures the essence of North Indian cuisine. The blend of spices and fresh ingredients makes it a comforting and wholesome dish.