Matar Nimona

Name: Matar Nimona
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups peas soaked/frozen; 1 potato; 1 onion; 1 tomato; 1 Green chilli; 1 inch ginger; 2 tbsp oil; Pinch asafoetida; 1/2 tsp cumin seeds; 1/2 tsp Red chilli powder; 1/2 tsp salt or to taste; 1/2 tsp turmeric powder; 1 tbsp coriander powder; 1/2 tsp garam masala

Gupta Mithlesh @CookwithGM

Italy

#ind2

Gupta Mithlesh @CookwithGM

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Ingredients

25 mins

4 servings

2 cupspeas soaked/frozen
1potato
1onion
1tomato
1Green chilli
1 inchginger
2 tbspoil
Pinchasafoetida
1/2 tsp cumin seeds
1/2 tsp Red chilli powder
1/2 tsp salt or to taste
1/2 tspturmeric powder
1 tbspcoriander powder
1/2 tspgaram masala

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Steps

25 mins

1

In a blender take 2 cups of soaked peas. Blend to a coarse paste without adding any water.
2

Peel the potato, wash and cut into small pieces. Make onion, tomato, ginger and green chillies paste.
3

Pour oil in a frying pan(kadhai) and heat, put the pieces of potato and fry till they turn brown. Then keep them on a plate.
4

The leftover oil in the pan, put Heeng and Jeera. After Jeera is roasted add coriander powder, turmeric powder now add ginger, onion tomato-chilli paste and fry till spices seem granular.
5

Once spices are fried put the pea paste and stir fry for 3-4 minutes with a spoon. Put the fried potatoes add red chilli powder and salt and mix well.
6

Now add water according to how thick or thin you want the Nimona. After it comes to boil cook for another 7-8 minutes. Turn off the gas and mix garam masala to the curry. Matar Nimona is ready.
7

Serve hot Matar Nimona with parantha, chapati or rice.