Hello, friends. Welcome to Anupma’s Kitchen! Matar ka Nimona which is known as Godila in Bihar is known as Nimona in UP. Below are the three recipes.
Matar ka Nimona Recipe (First)
- 2 cup Green peas
- 1 Piece Potato Sliced in one and a half inches
- 5 Pieces Badi
- 1 tbsp Mustard oil
- One tsp Coriander seeds
- 1 tsp Ginger
- One tbsp Chopped Garlic
- 2 Pieces Green chillies
- 1/4 cup Coriander leaves
- 2 Pieces Small Tomatoes
- 1 tbsp Clarified butter
- One tsp Cumin seeds
- 1 tbsp Chopped onion
- 2 tsp salt As per your taste
- 1 Pinch Turmeric powder
In a grinding jar, add coriander seeds, garlic, green chilli, ginger and 1/4 th cup of coriander leaves. Grind them in a wok. Add 1 tbsp of mustard oil and sliced pieces of potatoes and fry them.
I am grinding 1 cup of green peas. I will keep 1/4th cup of green peas as it is. Generally, people mash it with a masher. I am using grind peas for its smooth texture.
Potatoes are also done. Add badi in the same wok and fry them.
Put it out from the wok when it turns golden brown. Add cumin seeds in the same wok. Add sliced tomatoes. Here I have taken two small-sized tomatoes.
Slice them, put that in the wok and fry them. Take green peas and add in the same wok and fry them and we will add grind spices into the wok. Stir fry them.
Add fried badi and potatoes. Mix them well. Now add grind green peas. Mix them well. Add two cups of water, salt and turmeric powder. If you want to add sabji masala powder, add it at this stage.
Cover the lid and cook it for 20 minutes. After 20 minutes, we will check it and mix it well as it is already thick. Now we will prepare tampering. For tampering, in a ladle, add 1 tbsp clarified butter.
Add cumin seeds and chopped onion. When onion turns golden brown, add the tampering in the wok and mix them well. The recipe is ready to be served.
Matar ka Nimona Recipe (Second)
- Cumin seeds
- Black cardamom
- Black pepper
- Two sliced potatoes
- 10-15 garlic cloves
- 4-5 green chilli
- 100 gm green coriander
- Half kg green peas
- Three chopped green onion
In a grinder, put the spices, green chilli, garlic, ginger, green onion and coriander. Add a little water and grind the mixture. Heat a pan and put mustard oil.
Put a pinch of Asafoetida and a teaspoon of turmeric powder. Put the Green onion and grinded spices. Mix it properly. By the time the spice mixture is cooking, we will grind the green peas.
Put some water with the peas and grind it. After cooking for 10-15 minutes, the spice mixture is ready. Take this mixture in a separate bowl. Add oil to the pan.
Once the oil is heated, put the grinded peas mixture in the pan. Add a little water. Add the chopped potatoes and cook it well for 10 minutes. After 10 mins, the peas mixture is ready.
Now we will add the spice mixture which we have prepared previously to it and mix it well. Add salt to taste. You can also add some green peas to it.
After cooking for another 10-15 minutes, add two glasses of water to it. Mix it well and cover the lid until the gravy boils. After 10 minutes, the potatoes are cooked well and our Nimona is ready.
Take the Nimona in a serving dish. Garnish with green coriander leaves and add a spoon of Ghee. Nimona is ready to serve!!! Enjoy!
Matar ka Nimona Recipe (Third)
So let’s start the recipe. Today we are going to make Nimona (Greenchickpeas vegetable). It is highly rich in vitamins and proteins. So let’s begin the recipe.
Take a pressure cooker, add 1 cup of water to it and boil it. Also, add 250 gm of green chickpeas and one peeled chunk of potato (optional).
Now cover the lid—Cook for two whistles. Take four tomatoes, 1/2inch of ginger and one green chilli, grind it into a paste.
In a pan, add oil and heat it. Add 1/2tsp of cumin seeds, let it pop up. Add two pinch of asafoetida, 1 tsp of coriander powder, 1/2tsp of red chili powder and 1/2tsp of turmeric powder.
Mix well immediately and add tomato paste to it. Again mix it well—Cook for 2 minutes. Add salt to taste and also mix well. Now cook at medium flame. Cover the lid—Cook for 2 to 3 minutes.
Now add boiled vegetables with water in it—mash potatoes with the help of a spatula—Cook for 5 minutes. Cook at low flame, cover the lid, cook for 2 minutes and mix well.
Now, if you want, gravy add 1/2 cup of water to it. Now cover the top and cook for 2 minutes. Our Nimona vegetable is ready. Garnish it with coriander leaves. Serve hot with steamed rice or chapati or bread.
Try all these recipes, share your experience with us and Thank you.
How to prepare Arbi (Taro root) ki sabzi then CLICK HERE.
Want to read about Christmas cookies in all imaginable varieties in PDF format digitaly than CLICK HERE.