Thursday, November 26, 2009

matar ka nimona version 3 | tender green peas nimona recipe

I have posted a rustic and more robust version of matar ka nimona earlier and in that post I had promised to post this more delicate version of the dish....this version is made with the tender peas and the frozen ones are not suitable for this , the natural sweetness of peas takes the center stage here and the green pigment from peas is extracted in the ghee which floats on top , yummy dish with all the tenderness of early season peas
( incidentally peas are offensively costly right now , that is , Rs.100 a kilo )...rings a bell with pea lovers like my husband....

Matar ka nimona is a fairly unheard of recipe which is purely a banarasi recipe , made in some parts of eastern UP too....I make this recipe in three versions depending on how tender the peas are as when they are the tender most , they need to be kept simple in seasoning and that is when they are the best  ...



Other two recipes are here , you can try any version according to the spice level you want and the type of peas you get , or the meal you want to make it for....it can be a main course or a side dish ......and the version i am giving now can be had for fasting days too as it is devoid of onion garlic and is made in ghee ( most banaras people do fast on Mondays for Shiv ji and eat kadhi chawal , or nimona chawal for dinner after a day long fruits only diet )....I made it quite hot with green chillies and ginger but it can be adjusted to personal taste..........

ingredients ...

tender peas 1.5 cup
ginger 1.5 inch piece chopped
green chilies 3-4 or more chopped
coriander seeds 1tsp, cumin 3/4 tsp and black pepper 3/4 tsp powdered with 1 bay leaf
( all this can be wet ground in the mixie ..i used my everyday curry masala made with same proportions of the spices)
green coriander leaves chopped with stems 3/4 cup ( stems are to be kept separately)
salt to taste
ghee 1 tbsp ( no substitutes)
cumin seeds 1/2 tsp

procedure... 

make a coarse paste of ginger n green chillies in a mixie jar and in the same jar put all the peas and grind till a coarse paste is made...some peas can remain whole too...


heat ghee in a kadai and throw in the cumin seeds n let the splutter...put off the heat and throw in the spice powders and mix well....


after this add the peas paste and mix.....start coking on medium heat , stirring frequently.....


 fry for a while...for 2 minutes on medium heat it should become glossy after frying well.....


pour 1.5 cup of water in it and the chopped stems of coriander leaves and  let boil for 2 minutes....it has been half cooked already and just needs to get the flavors of spices n coriander stems......


i used less ghee than is used traditionally so the ghee does not come on top after boiling...but as soon as the cooking is done (coriander leaves will be added in the last minute) and you cover the kadai and rest it for  while, you can see the ghee floating on top with a lovely green color....this is the indication of most fragrant and flavorful curry made with simple ingredients....


we enjoyed it with chapatis for dinner and it was a treat for the senses ...literally...

7 comments:

  1. Sounds very different yet tasty... this can also be had like a soup as such right??

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  2. sounds intresting dear....sure it's totally new thing to me.

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  3. its sure treat for senses,..didnt knew matar is 100rs/kg:-( very depressing

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  4. I had it once at my MIL's side as they r frm Banaras...i liked it a lot.

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  5. Hey Sangeeta, so nice to read your comments- thanks for following me... I love this blog, still have to take a peek your other ones :) This recipe is so intriguing- I love peas so I'm gonna give this a try because it sounds really fantastic!

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  6. You can find more details here http://bimbim.in/post/2010/08/11/North-Indian-Recipes-in-Varanasi-Style.aspx

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