Winter means loads and loads of fresh Peas. I was planning to make Pea Soup when Matar Ka Nimona was suggested to me. I had eaten this wonderful soupy dish from Banaras (aka Varanasi or Kashi) many many years ago and had quite forgotten about it. So I jumped at the idea of making it. The next step was pestering Nikita Jhanglani (she of the Aani Basar fame) for some dried Mangauri to add to the Matar ka Nimona. 🙂
I surfed the internet for the recipe and found very many recipes and made a version that borrowed aspects of many of the recipes.
The result was a fresh and a mildly spiced dish that I had as a soup but is traditionally eaten with rice.
If you love peas, do also try the recipe for Chura Matar.
How to Make Matar ka Nimona
- 1.5 Cups Fresh Peas
- 2 Green Chillies
- 1.5 tsp Grated Ginger
- 3 Cloves
- 1" Piece Cinnamon
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 2 tbsp Ghee
- Salt to Taste
- Mangauri or Mangodi - 16 to 20 small ones
- Oil to fry the Mangauri
- In a kadhai, heat enough oil to fry the mangauris.
- Fry the mangauris till golden brown and set aside on a kitchen tissue to drain excess oil.
- Grind the peas, green chillies, and ginger without any water to a coarse paste.
- In a kadhai, heat the ghee.
- Add the cumin seeds, cloves and cinnamon and bay leaves.
- Stir-fry till the cumin seeds start to change colour.
- Add the green peas paste.
- Stir-fry till the raw smell of the peas paste disappears.
- Add 2 to 2.5 cups of water and salt.
- Mix well and simmer the Matar ka Nimona till it thickens a bit.
- Turn off the heat.
- Add the fried Mangauri and mix well.
- Serve hot with rice.
You could add a dash of turmeric. I did not add any.
Matar ka Nimona is best made with fresh peas or fresh green chana.