Satvik Matar Ka Nimona

Name: Satvik Matar Ka Nimona
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cups fresh/frozen shelled green peas; 1 medium-sized potato; 1 large sour tomato/vine-ripened tomato, finely chopped; 3 cloves; 1 bay leaf; 2 dry red chillies (optional); 1 green chilli/jalapeno, finely chopped; 1-inch ginger, grated or chopped fine; 1/4 tsp hing / asafetida; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1 1/2 tbsp coriander powder; to taste Salt; 1/2 tsp sugar (optional or as needed); 3 tablespoons ghee/clarified butter/any cooking oil; as needed Coriander leaves/cilantro for garnishing

Vanitha Bhat @cook_10017275

A divine winter delight, spicy no onion-no garlic green peas curry from Uttar Pradesh in India. Enjoy with rotis, parathas or even plain hot steamed rice!

Vanitha Bhat @cook_10017275

A divine winter delight, spicy no onion-no garlic green peas curry from Uttar Pradesh in India. Enjoy with rotis, parathas or even plain hot steamed rice!

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Ingredients

4 servings

1 1/2 cupsfresh/frozen shelled green peas
1medium-sized potato
1large sour tomato/vine-ripened tomato, finely chopped
3cloves
1bay leaf
2dry red chillies (optional)
1green chilli/jalapeno, finely chopped
1-inch ginger, grated or chopped fine
1/4 tsphing / asafetida
1/4 tspturmeric powder
1/2 tspred chilli powder
1 1/2 tbspcoriander powder
to tasteSalt
1/2 tspsugar (optional or as needed)
3 tablespoonsghee/clarified butter/any cooking oil
as neededCoriander leaves/cilantro for garnishing

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Steps

1

Wash the fresh/frozen green shelled peas well and boil in plenty of water until just cooked.
Drain well and make a coarse paste in a small blender jar; I have made it very coarse with some peas left whole.
2

Wash potatoes well, peel and chop into small cubes.
Heat ghee in a large saucepan and once hot, add the potato cubes.
Saute or fry on medium high heat until crisp and light golden brown. Remove and keep aside.
3

In the same ghee, add the cloves, bay leaf, dry red chillis (cut into 2 or 3 pieces) and fry on medium low heat until they start to release an aroma; about a minute.
Stir in ginger and green chillies and fry again for a few seconds.
4

Add the turmeric powder, red chilli powder, hing and coriander powder and sauté again for a few seconds on medium low. Before they start to burn, sprinkle a few tablespoons of water and mix well.
5

Tip in the chopped tomatoes and fry on medium heat until soft and slightly cooked.
6

Once the tomatoes are soft, stir in the crushed green peas and mix.
Add salt to taste and some water, maybe about ½ to 1 cup (depending upon how much gravy you want) and mix well.
Do a taste test and if needed, sprinkle some sugar to balance the acidity of the tomatoes and bring a balance in the flavors.
Close and simmer on medium low heat for about 3 to 5 minutes.
7

Once the flavors and spices have blended well, stir in the fried potatoes, give it a good mix and simmer again for 5 more minutes, adding more water if needed.
8

Remove from heat, garnish with finely chopped cilantro and serve hot with any paratha, roti or naan. I have served this with spinach paratha for a healthy twist.
9

Add jeera or cumin seeds for an additional flavor dimension.
Instead of potatoes, you can use paneer (Indian cottage cheese), cauliflower, tofu etc.
This dish tastes best with fresh shelled peas, but frozen will taste good too.
If you like onions and garlic, you can use them in the seasoning in the first few steps along with the spices.