Hare Matar ka Nimona, a classic dish from Uttar Pradesh, has been a cherished part of Indian cuisine for generations. This comforting winter stew offers a delightful blend of flavours, textures, and aromas. The name translates to “green pea nimona,” with green peas as the shining star of this dish.
As a child, I was a reluctant eater of Hare Matar ka Nimona. The dish’s robust flavours—especially the spicy dal wadi and tangy green garlic—were simply too intense for my young palate. However, as I grew and my taste buds matured, I discovered the nuanced beauty of this dish. The sweetness of fresh green peas perfectly balances the heat, creating a harmonious and satisfying experience.
The key to a truly delicious Hare Matar ka Nimona lies in the quality of its ingredients. Fresh green peas are essential for their sweetness and tender texture. While frozen peas can work as a substitute, the dish truly shines when made with fresh ingredients. The sun dried, spicy dal wadi, a staple in Uttar Pradesh and Bihar cuisine, adds a unique depth of flavour. The tangy green garlic and fiery chilis bring a delightful contrast to the peas’ sweetness.
Hare Matar ka Nimona is a versatile dish enjoyed in many ways. Traditionally served with steamed rice, it can also be paired with roti or naan. This dish is especially comforting on cold winter days, with its warming flavours and rich texture soothing the soul.
Hare Matar ka Nimona
Yields: 4 servings ; Prep time: 20 minutes ; Cook time: 30 minutes
Ingredients
For Green Masala:
- Coriander: a handful
- Onions: 2 small
- Ginger: 1 inch
- Green Garlic Leaves: a handful (optional)
- Green Chili: 1-2 (as per taste)
For Pea Paste:
- Fresh Green Peas: 1½ cups
- Water: ¼ cup (for grinding)
For Tempering:
- Ghee: 2 tbsp
- Fenugreek Seeds: ¼ tsp
- Cumin Seeds: 1 tsp
- Dried Red Chili: 2-3
- Asafoetida: a pinch
- Dal Vadi: 10-15 pieces (traditionally made with sundried spicy urad dal)
- Green Masala
- Potatoes: 1 medium-sized, diced
- Salt: as per taste
- Pea Paste
- Water: as required
Method
- Prepare the Green Masala: Grind the coriander, onions, ginger, garlic, green garlic leaves (if using), and green chilli into a smooth paste.
- Prepare the Pea Paste: Grind the fresh green peas with a little water into a coarse paste.
- Temper the Spices: Heat ghee in a pan. Add fenugreek seeds, cumin seeds, red chilli, asafoetida, and dal vadi. Sauté until aromatic.
- Cook Potatoes: Add the diced potatoes to the pan and cook until soft. Season with salt.
- Cook the Peas Paste: Stir in the peas paste and cook until completely done.
- Add Green Masala: Add the green masala paste and cook for 4-5 minutes.
- Adjust Consistency: Add water as needed to achieve the desired consistency.
- Simmer: Cover and cook until the ghee separates and appears on the surface.
- Serve: Serve hot with steamed rice and a side of sliced onions.
Watch this recipe here – Hare Matar ka Nimona
Nikhil, the face behind the Instagram page Nikhil ki Rasoi, is a passionate home cook who began honing his culinary skills at the age of 11. Balancing his full-time job as a consultant for a multinational company with his culinary pursuits, Nikhil dedicates his spare time to sharing his love for food online. With a focus on regional Indian recipes, his content celebrates the diverse flavours of India while embracing experimentation and new culinary adventures. Nikhil believes in elevating everyday home cooking, striving to educate his audience about the art of creating delicious and nutritious meals. With over 500 recipe videos on Instagram and YouTube, his engaging content has garnered a dedicated following of food enthusiasts who appreciate his passion and expertise.
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