Matar Nimona

Goes best with rice.

Matar Nimona
Preparation time
Cooking time


For 2 Person(s)

For Garnish

  • 0.25 cup(s) cilantro, chopped


  • 2 pound(s) fresh or frozen green peas
  • 0.5 pound(s) potatoes
  • 1 tablespoon(s) ginger-root, chopped
  • 5 Whole green chilies, chopped
  • 5 Whole bay leaves
  • 2 pods green cardamoms
  • 0.5 teaspoon(s) asafetida (heeng)
  • 1 teaspoon(s) turmeric powder
  • 2 teaspoon(s) red chili powder
  • 2 teaspoon(s) garam masala powder
  • 0.5 cup(s) yogurt, whipped smoothly
  • 2 tablespoon(s) cooking oil
  • 1 teaspoon(s) desi ghee
  • 1 teaspoon(s) salt, or as desired

Matar Nimona Directions

  1. Boil the green peas until half done, then coarsely mash them.
  2. Boil the potatoes.
  3. Heat oil and ghee, add bay leaves, cardamom, asafetida, ginger and green chilli, stir fry for a minute, then add mashed peas and rest of the masala.
  4. Cook and stir, until half done, add yogurt, stir vigorously and add potato cubes.
  5. Keep stirring and cooking for another 2 minutes.
  6. Add 1 cup water, bring to boil, then lower heat to medium and cover.
  7. Cook for 5 more minutes and take off the pot from heat.
  8. Let stand for 5 minutes and serve garnished with chopped coriander.