Matar Ka Nimona, a satvik (no-onion, no garlic) fresh green peas curry, a local specialty of Banaras ( from the state of Uttar Pradesh in India).
It is a winter specialty as fresh peas (matar) are available in plenty and it's peak of nutrition.
This traditional UP curry made with crushed fresh green peas, cubes of potatoes and some simple spices pairs well with rotis, parathas, naan or even plain steamed rice.
MATAR KA NIMONA
For any vegetarian gourmet, Benares, now called Varanasi or sometime mostly Kashi is one of the best places to explore delicious and delectable cuisine (bereft of onions or garlic), mainly due to the sanctity of the city full of temples.
(It is mostly called Kashi, especially by the devotees of Hinduism due to the Kashi Vishwanath Temple on the banks of the Holy Ganges River.)
But the combination of spices in the local dishes lends so many flavors to the dishes; you will never miss the onion or the garlic!
Matar Ka Nimona is one such dish.
My favorite pastime is to watch cooking shows and recently, I came across a new dish using fresh green peas called “Nimona” in an episode dedicated to food from Banaras and where all of the dishes were made without onions or garlic!
Banaras/Kashi is situated on the banks of the holy river Ganges and most of the food there is totally vegetarian (no meat, chicken or eggs), Satvik (without onions or garlic) and with minimal spices to enhance spiritual enlightenment!
Some of my family veers a lot towards sattvic food, so this green and delectable dish with crushed green peas as the main ingredient, potatoes and some spices, piqued my interest.
I had a bag of freshly shelled green peas in my fridge, so it took me no time to try this You could use frozen too when fresh green peas are not in season.
All you need to do is crush the green peas (you can pre-cook it slightly), sauté some cubed potatoes and then cook both in a mildly spiced seasoning with some cubed tomatoes and a bit of water to form a gravy.
Dunk your flatbread like rotis, puris, chapattis, naan etc. in it or just enjoy a ladleful of this divine green peas curry over a mound of hot steaming Basmati rice!
Do not restrict this divine and super tasting dish just to winters; as I mentioned before, Matar Ka Nimona can be enjoyed any time of the year using frozen peas too!
So head on to the kitchen and do try out this no onion-no garlic mildly spiced Banarasi green peas curry today with a fresh batch of shelled green peas before they disappear from the market or if you have a bag of frozen peas, that works fine too!
If you love green peas, you must try out these delicious and simple dishes too:
Step-by-step method to make Satvik Matar Ka Nimona:
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.
Wash potatoes well, peel and chop into small cubes.
Heat 3 tbsp. ghee/oil in a large saucepan and once hot, add the potato cubes.
Sautee or fry on medium high heat until crisp and light golden brown. Remove and keep aside.
In the same ghee, add 3 cloves, 1 bay leaf, 2 dry red chili peppers (cut into 2 or 3 pieces) and fry on medium low heat until they start to release an aroma; about a minute.
Stir in grated ginger (1 inch) and 1 green chili and fry again for a few seconds.
Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder (optional), 1/4 tsp hing powder and 1 1/2 tbsp. 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.
Tip in the chopped tomatoes (1 large tomato) and fry on medium heat until soft and slightly cooked.
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.
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.
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.
Spicy no onion-no garlic green peas curry from Uttar Pradesh in India; a divine winter delight. Enjoy with rotis, parathas or even plain hot steamed rice!
Ingredients
- 1 ½ cups fresh/frozen shelled green peas
- 1 large 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
- ¼ tsp hing/asafetida
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 ½ tbsp coriander powder
- Salt to taste
- ½ tsp sugar (optional or as needed)
- 3 tablespoons ghee/clarified butter/any cooking oil
- Coriander leaves/cilantro for garnishing
Instructions
- Wash 1 1/2 cups 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.
- Wash potatoes (1 large) well, peel and chop into small cubes.
- Heat 3 tbsp. ghee/oil in a large saucepan and once hot, add the potato cubes.
- Sauté or fry on medium high heat until crisp and light golden brown. Remove and keep aside.
- In the same leftover ghee/oil, add 3 cloves, 1 bay leaf, 2 dry red chilis (cut into 2 or 3 pieces) and fry on medium low heat until they start to release an aroma; about a minute.
- Stir in grated ginger (1 inch) and 1 green chili and fry again for a few seconds.
- Add 1/4 tsp. turmeric powder, 1/2 tsp. red chili powde (optional) , 1/4 tsp. hing/asafetida powder and 1 1/2 tbsp. 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.
- Tip in the chopped tomatoes and fry on medium heat until soft and slightly cooked.
- 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.
- 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.
- 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.
- Enjoy!!
Notes
Adjust the amount of spices according to personal taste.
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.
Enjoy and Happy Cooking/Eating!
Check out these other Satvik dishes with no onions or garlic:
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Simple recipe with no onion & garlic,Nice method . Looks delicious !
Thanks so much Sharada 🙂