Nimona – Green Pea Curry served with Rice


Nimona – Hari Matar wala {Winter Special}


Minced fresh green pea gravy




Nimona with salad and rice

It’s still winter in North India, and at our home Nimona has been one of the most popular village Indian Cuisine amongst all members including kids. It goes very well with hot Phulka (chapati) and I particularly love it with steam Basmati rice and everyday Indian salad.

Rice- Nimona

Rice served with nimona

This dish tastes best with a generous scoop of desi ghee floating on top of the dish. Hare matar ka nimona is very popular in Eastern part of UP including Lucknow and Banaras.
I always prefer to write Banaras than Varanasi which is the modern name of the city as you are always a Banarasi which is your Identity. “ Ka Ho Thik Kahali Naa Bhaiya”……True Banarasis can definitely understand this…..
Did you know that Banaras is the oldest living city in the World?
Mark Twain once wrote, “Varanasi is older than history, older than tradition, older even than legend and looks twice as old as all of them put together.”
Let’s get back to Business and start with Nimona recipe…..

Basic Information

Prep Time: 30 min
Cook Time: 20 min
Total Time: 30 min
Spice Meter: Hot
Serves: 4



Minced Green Pea

For Nimona

Fresh Green Pea – 500 gm
Tomato (Pureed) – 100 gm
Onion – 100 gm
Ginger – 25 gm
Garlic – 25 gm
Green Chilly – 2 nos.
Cumin seeds – 1 teaspoon
Turmeric Powder – 1 teaspoon
Garam Masala powder – 1 ½ teaspoon
Olive Oil – 4 tablespoon
Desi Ghee – 4 teaspoon
Salt – to taste

For Rice:
Basmati Rice (soaked) – 500 gm

Everyday Indian Salad:

Everyday Indian Salad

Tomatoes – 2
Onion – 1
Radish -1
Green Chilly -1
Beet Root -1
Coriander – ½ teasppon
Lemon – ½
Salt – to taste

Preparation of Nimona:

Grind the fresh green pea in mixer grinder for Nimona
Now prepare the paste of Onion, ginger and Garlic.
Prepare the paste of red tomato separately.
Now put 2 pans on burner and pour 2 tablespoon of olive oil in both saucepans


green pea bhunoed

.Add minced green pea for Nimona in 1 pan and Bhuno it for 10 -15 min on low flame with occasional stirring

Add cumin seeds, turmeric powder and onion, garlic and ginger paste in another pan and bhuno it in medium flame for 5 min. Now add tomato paste to the paste and bhuno all for another 5 min.


Masala for Nimona

After 10 min add the bhunoed green pea into the masala gravy, add garam masala powder, salt and 500 ml of water and let it boil for 10 min.
Your nimona is ready to be served.


Nimona ready to be served

It goes well with hot steam Basmati Rice and everyday Indian salad. Do try this winter village recipe from North India….


Nimona served with ice and salad

• You can replace the fresh green pea with frozen variety but the taste and texture of that nimona will be entirely different from the fresh green pea nimona.


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