Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
There are some dishes that don’t shout for attention they quietly simmer in the corner of the kitchen, filling the house with comfort. Nimona is one of those soulful recipes. At Mala Flavors, this green peas delicacy always brings back memories of winter mornings, when fresh matar arrived in cloth bags and nimona bubbled slowly on the stove, promising warmth with every spoonful.
Matar ka Nimona is a popular North Indian winter curry made with fresh green peas, potatoes, and aromatic spices. Below is a common recipe for this flavorful, hearty dish.
Nimona Recipe Origin (UP & Bihar)
Nimona is believed to have originated in Uttar Pradesh, especially around Varanasi, and later became a winter staple in Bihar. Traditionally, it was cooked in clay pots using freshly hand-crushed green peas — no fancy tools, just patience and love.
How to make UP Style Nimona
Course: Main CourseCuisine: UP u0026 Bihari rootsDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
30
minutesCalories
179
kcalIngredients for Green Peas Nimona
2 cups fresh green peas (matar)
2 tbsp mustard oil
1 tsp cumin seeds
1 bay leaf
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
Salt to taste
1 tsp garam masala
Fresh coriander leaves for garnish
Water as needed
Easy Nimona Recipe
- Crush the peas
- Lightly grind the green peas into a coarse paste. Don’t make it too smooth that rustic texture is the soul of nimona.
- Heat the oil
- In a heavy-bottom pan, heat mustard oil until it just begins to smoke. Add cumin seeds and bay leaf, letting them crackle gently.
- Build the base
- Add chopped onions and sauté until golden. Stir in ginger-garlic paste and cook until the raw aroma disappears.
- Tomato masala magic
- Add tomatoes, turmeric, coriander powder, chili powder, and salt. Cook patiently until oil starts separating this step brings depth.
- Add the crushed peas
- Spoon in the matar paste and stir well. Let it cook on medium heat for 8–10 minutes, stirring occasionally to avoid sticking.
- Simmer slowly
- Add water to reach a thick curry consistency. Cover and cook for another 10 minutes until flavors marry beautifully.
- Final touch
- Sprinkle garam masala, garnish with coriander, and turn off the heat. Let it rest for 5 minutes before serving.
Nutrition Highlights
- Green peas are rich in plant protein and fiber
- Helps with digestion and keeps you fuller longer
- Naturally low in fat and winter-friendly
Watch Video Recipe
Looking for a visual guide? Watch the step-by-step Nimona recipe video by Mala Flavors
If you love traditional, seasonal flavors, don’t miss our Traditional Gujarati Undhiyu recipe a hearty winter classic packed with vegetables and authentic taste.
Ready to Enjoy
Nimona isn’t just a sabji it’s a reminder of slow cooking, winter sunshine, and meals shared with family. At Mala Flavors, we celebrate such forgotten gems that deserve a place on today’s dining table. Try this easy Nimona recipe at home and let your kitchen tell a story of tradition.
Follow Mala Flavors on social media for more soulful, home-style recipes straight from Indian kitchens.
FAQs
What is Nimona made of?
Nimona is primarily made from fresh green peas (matar) that are coarsely crushed and slow-cooked with mustard oil, cumin seeds, onions, tomatoes, ginger-garlic, and simple Indian spices. The rustic texture of crushed peas is what gives Nimona its unique taste and character.
What are the ingredients in Nimona recipe?
The traditional Nimona recipe includes:
- Fresh green peas
- Mustard oil
- Cumin seeds
- Onion
- Ginger-garlic
- Tomatoes
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala
- Salt
What is the meaning of Nimona dish?
The word Nimona refers to a traditional winter curry made by crushing fresh green peas rather than using them whole. The name reflects its rustic preparation style, where ingredients are minimally processed to preserve natural taste and nutrition.
What kind of dish is Nimona?
Nimona is a traditional North Indian winter sabji, mainly associated with homes in Uttar Pradesh and Bihar. It is a comforting, home-style vegetarian curry usually served with roti, paratha, or steamed rice.
