Matar ke nimone

Name: Matar ke nimone
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup fresh matar (peas); 2 onion; 2-4 tomatoes (medium); 1 inch Ginger; 3-4 green chilli; 2-3 Garlic cloves (optional); 1 tsp turmeric powder; 1 tsp Dhania( corinader) powder; 1 tsp Jeera powder( powderPepper; 1 tsp Amchur( dry mango) powder; 1 tsp Garam masala powder; to taste Salt; 1-2 tablespoons Oil; 1 tablespoon Desi ghee

Shilpi Tandon @shilpitandon

India

Matar Nimona is a popular recipe prepared in households in Uttar Pradesh.
I remember having this with my brother and sisters in winters where we all used to eat in one plate.
It is prepared with peas, tomatoes, onions and spices. We enjoy it by sprinkling a little lemon juice on top. Serve it hot with rice or roti.
#weekgreen
#rainbowchallenge
#shilpitandon

Shilpi Tandon @shilpitandon

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Ingredients

30-40 minutes

4 people

1 cupfresh matar (peas)
2onion
2-4tomatoes (medium)
1 inchGinger
3-4green chilli
2-3 Garlic cloves (optional)
1 tspturmeric powder
1 tspDhania( corinader) powder
1 tspJeera powder( powderPepper
1 tspAmchur( dry mango) powder
1 tspGaram masala powder
to tasteSalt
1-2 tablespoonsOil
1 tablespoonDesi ghee

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Steps

30-40 minutes

1

Take s mixer churn matar, ginger and green chilli. Make a paste(paste should not be smooth).
2

Churn onion, garlic, and tomatoes in a mixer.
Take heavy bottom kadai and cook the paste in oil until it releases it’s fat.
Take one non-stick pan. Add ghee and put the matar mixture in it and cook for 4-5 minutes on low to medium flame.
3

Then add onion tomato mixture in matar mixture. Cook another 3-4 minutes. Add water and cover it and cook for 4-5 minutes on high to medium flame. Put garam masala and cover for 2-3 minutes Garnish with some lemon juice and coriander leaves.
4

Serve with roti or steamed rice.
5

Tips
Always keep matar in freezer for 10 minutes before churning. It gives your matar very good and bright green colour.