Matar ka nimona is a humble yet iconic winter dish from the eastern parts of Uttar Pradesh. It is most commonly prepared in cities like Varanasi, Allahabad, and Lucknow during the peak pea season. What sets this dish apart is its rustic texture and earthy flavour that comes from using freshly crushed green peas instead of whole or blended ones.
Unlike most curries, nimona is not creamy or rich, but it has an unmistakable homely depth that makes it incredibly comforting.
Historically, nimona has been part of traditional Brahmin households and was often made when green peas were freshly harvested. The word “nimona” likely comes from the local dialect and refers to the process of coarsely grinding peas instead of making a smooth paste. The resulting texture is slightly chunky and grainy, which holds on to the spices and oil beautifully.
Over time, the dish has become a staple winter comfort food across households in Uttar Pradesh and Bihar, especially when served with plain rice or parathas.
Despite its simplicity, matar ka nimona is full of flavour. It uses everyday spices, mustard oil and a base of fried potatoes, which absorb the flavours of the peas and create a wholesome meal. Let us bring this rustic recipe to your kitchen in five easy steps.
Step 1: Crush fresh green peas for the base
Take about one and a half cups of fresh green peas. You can use frozen ones if needed, but fresh peas give the best flavour and texture. Lightly rinse and then coarsely crush them using a mixer or food processor. Do not make a smooth paste. The mix should look slightly chunky. Set this aside. Also chop one large potato into small cubes for the curry.
Step 2: Fry the potatoes for added texture
In a heavy bottomed kadhai, heat two tablespoons of mustard oil until it starts to smoke lightly, then reduce the heat. Add the potato cubes and fry until they turn golden on the outside. Remove and set aside. These potatoes will go back into the curry later and provide a nice bite.
Step 3: Prepare the spice base
In the same pan, add a bit more mustard oil if needed. Add a pinch of asafoetida and one teaspoon of cumin seeds. Let them splutter. Then add one finely chopped onion and sauté till golden. Now add one teaspoon of ginger garlic paste and cook for a minute. Add two chopped tomatoes along with salt, turmeric powder, red chilli powder and coriander powder. Cook until the masala thickens and oil begins to separate from the sides.
Step 4: Add the crushed peas and simmer
Now add the coarsely crushed peas into the masala and mix well. Cook this mixture for four to five minutes on medium flame so the peas absorb the flavours. Then add the fried potatoes and pour in about one and a half cups of water. Cover and simmer the curry for ten minutes until everything comes together and the oil floats on top. Sprinkle half a teaspoon of garam masala and stir.
Step 5: Serve hot with rice or roti
Matar ka nimona is best enjoyed piping hot with steamed rice, jeera rice or soft roti. Garnish with fresh coriander before serving. Some people also like to squeeze a bit of lemon juice on top for a fresh finish. It makes for a deeply satisfying meal, especially on winter afternoons.
Matar ka nimona may be a simple dish, but it holds the charm of traditional Indian home cooking at its best. It makes use of fresh seasonal ingredients and delivers comfort with every spoonful. Whether you are already familiar with it or discovering it for the first time, this rustic curry brings with it the warmth of heritage and the joy of uncomplicated flavours.
