Well, let me tell ya all ’bout makin’ a nice pot of matar ka nimona. Now, this dish comes from back in the day, you know, somewhere in the Hindi-speaking places like Uttar Pradesh. Folks been makin’ it in their kitchens, passin’ it down generation after generation. Ain’t no fancy stuff here—just good ol’ simple cookin’ with peas and spices.
Now let’s get down to them ingredients you’ll be needin’ if you wanna try makin’ this nimona at home. It ain’t much, really. Just simple things you got lyin’ around the kitchen.
- Green peas (matar) – ‘Bout 2 cups of fresh or frozen ones. Them fresh peas taste real good, but frozen ones work just fine too.
- Potatoes – A couple of medium ones, chopped up rough-like. This here adds a bit of body to the nimona, makes it nice and thick.
- Onions – One big one, diced up. Adds that sweetness when it cooks down nice and soft.
- Garlic – A handful of cloves, smashed up. Garlic gives it that little kick, y’know.
- Green chilies – One or two, chopped up fine, if ya like it spicy.
- Ginger – ‘Bout an inch, grated. It blends in nice with them peas.
- Tomatoes – One big ol’ tomato, chopped. Adds a bit of tang to the whole thing.
- Mustard oil – ‘Bout 2 tablespoons, gives it that flavor from back home. Ya could use regular oil too, but mustard oil’s what gives it that traditional taste.
- Spices:
- Cumin seeds – Just a pinch, for that earthy taste.
- Turmeric powder – ‘Bout half a teaspoon. This here makes it look nice and yellow.
- Coriander powder – ‘Bout a teaspoon, gives that nice flavor to the peas.
- Red chili powder – If ya want it hot, throw in a bit, maybe half a teaspoon.
- Salt – Put in as much as ya like. Gotta taste it to know when it’s just right.
- Fresh coriander leaves – A handful for garnishing. Makes it look pretty and fresh.
That’s ’bout all ya need to make a good pot of nimona. It’s all ’bout cookin’ them peas just right so the flavor seeps in.
Now, here’s how ya put it all together:
- First, get them peas ready. Ya gotta grind ’em up rough, not too fine. Just so they break up a bit.
- Heat up that mustard oil ’til it’s real hot. Throw in them cumin seeds. Let ’em sizzle a bit.
- Add your onions, garlic, and ginger. Cook ’em down ’til they’re nice and brown. Ya don’t want ’em burnt, just golden-like.
- Next, add them green chilies and tomatoes. Let ’em cook down till the tomatoes are mushy.
- Now throw in the turmeric, coriander powder, and red chili powder. Give it a good stir, let them spices cook up.
- Add them ground peas. Stir ’em up real good with all that spicy mix. Cook it down on low so the flavors get into them peas.
- After that, toss in the potatoes. Mix it all up, pour in a bit of water, and let it simmer. It’ll take some time, so let it cook down nice and slow.
- When it’s all thick and peas look done, check the salt. Put in more if ya need it.
There ya have it! Ladle it into bowls and sprinkle some fresh coriander leaves on top. Serve it up hot with some roti or rice. Ain’t nothin’ fancy, but it’s good, hearty food, just like we had back in the day. Enjoy your matar ka nimona!
Tags：[matar ka nimona, Indian cuisine, traditional recipe, peas recipe, Uttar Pradesh nimona]
