Taste that touches the heart, a recipe you will always remember.
MEENRAZ COOKING
1b5aac33a27a0567 Recipe byMeenraz Cooking Updated 17 Sep 2026
Download PDF
Matar Ka Nimona Recipe – UP Style Nimona with Stored Winter Peas
UP Special 5/5 (5 ratings)

Matar Ka Nimona Recipe – UP Style Nimona with Stored Winter Peas

Matar Ka Nimona is a popular traditional recipe from Uttar Pradesh. It is especially enjoyed during winter. Fresh green peas are easily available during this season. But can you enjoy Matar Ka Nimona after the pea season is over? Yes, absolutely. Today, we are making Matar Ka Nimona using peas that were preserved during winter. This is an old traditional method followed in our family. During winter, fresh peas are ground and dried properly. Once… Read more

Views454 Comments37 Likes21
Jump to Recipe
Preparation Time15 minutes
Cooking Time25 minutes
Total Time40 minutes
Calories150 kcal
About this recipe

Matar Ka Nimona is a popular traditional recipe from Uttar Pradesh. It is especially enjoyed during winter. Fresh green peas are easily available during this season.

But can you enjoy Matar Ka Nimona after the pea season is over?

Yes, absolutely.

Today, we are making Matar Ka Nimona using peas that were preserved during winter. This is an old traditional method followed in our family.

During winter, fresh peas are ground and dried properly. Once completely dry, they can be stored for later use.

This method was especially useful during the rainy season. Fresh vegetables were not always easily available at that time.

Therefore, preserved peas helped families prepare delicious meals even when fresh peas were out of season.

If you love peas, you should also try our Desi Style Matar Paneer Recipe. It is another delicious way to enjoy peas with paneer and aromatic Indian spices.

What Is Matar Ka Nimona?

Matar Ka Nimona is a traditional dish from Uttar Pradesh. Peas are the main ingredient in this comforting recipe.

Traditionally, fresh green peas are coarsely ground. They are then cooked with potatoes and simple Indian spices.

However, our recipe is slightly different.

We are using dried peas preserved from the winter season instead of fresh green peas.

First, the dried peas are soaked in water. Then, they are coarsely ground.

After that, the ground peas are roasted in a little oil. This removes their raw taste. It also develops a deeper and richer flavor.

Finally, potatoes and simple homemade spices are added. Everything is slowly cooked together until tender.

The result is a flavorful and comforting UP-style Matar Nimona.

Traditional Way to Store Winter Peas

I learned this traditional method from my grandmother and elders in our family.

Fresh peas were widely available in our village during winter. Therefore, families would preserve some peas for later use.

The peas were ground and dried thoroughly. Once completely dry, they were stored safely.

This made it possible to use peas even after winter was over.

This traditional method was particularly helpful during the rainy season. Vegetables were sometimes less readily available during that period.

Proper storage is important when preserving food. You can also read the FoodSafety.gov Food Safety Charts for general food-storage and safety guidance.

This traditional preservation method is what makes our Matar Ka Nimona recipe special.

Ingredients13 items

Tap an item to tick it off while you cook

  1. Dried Peas 1 cup
  2. Onion 1 small
  3. Garlic Cloves 7–8
  4. Green Chilies 2–3
  5. Fresh Coriander A little
  6. Potato1
  7. Oil 4 teaspoons
  8. Fenugreek Seeds A little
  9. Asafoetida (Hing) 1 pinch
  10. Turmeric Powder ½ teaspoon
  11. Coriander Powder 1 teaspoon
  12. Salt ½ teaspoon or to taste
  13. Water 1–1½ glasses

Method (Steps)10 steps

1

Soak the Dried Peas

Soak the dried peas in water for 2–3 hours. Once they have softened and expanded, drain all the water and keep the peas aside.

2

Prepare the Masala Paste

Add chopped onion, garlic cloves, green chilies and fresh coriander to a mixer jar. Grind everything into a fine paste and keep it aside.

3

Coarsely Grind the Peas

Add the soaked peas to a mixer jar and grind them slightly coarse. Do not make a smooth paste. A coarse texture gives Matar Ka Nimona its traditional consistency.

4

Roast the Ground Peas

Heat 2 teaspoons of oil in a kadai. Add the coarsely ground peas and roast over low heat for 4–5 minutes. Keep stirring until the raw smell disappears and the peas become slightly brown and separate.

5

Prepare the Masala

Heat about 2 teaspoons of oil in the same kadai. Add fenugreek seeds and let them crackle. Add a pinch of asafoetida, followed by the prepared onion, garlic and green chili paste. Cook over low heat until aromatic.

6

Add the Spices

Add ½ teaspoon turmeric powder and 1 teaspoon coriander powder. Mix well and roast everything over low heat until the masala is cooked and aromatic.

7

Add the Peas and Potato

Add the roasted peas and chopped potato to the prepared masala. Mix everything well so the peas and potato are evenly coated with the spices.

8

Add Water and Salt

Pour in about 1–1½ glasses of water. Add ½ teaspoon salt, or adjust it according to your taste. Mix everything well.

9

Cook the Matar Ka Nimona

Cover the kadai and cook over low heat for 4–5 minutes. Check the potato. If it is still firm, cover again and cook for another 2–3 minutes.

10

Serve Hot

Once the potato is soft and the Matar Ka Nimona is properly cooked, turn off the heat. Serve it hot with roti, paratha, puri or rice.

Watch the complete video tutorial for this recipe.

This traditional method lets you enjoy delicious Matar Ka Nimona even when fresh peas are out of season.

The recipe is simple. It also does not require a long list of spices.

The most interesting part is the traditional method of preserving winter peas. It brings back memories of the cooking techniques used by our grandmothers.

If you enjoy traditional pea recipes, don’t forget to try our Desi Style Matar Paneer Recipe as well.

How do you prepare Matar Ka Nimona at home? Does your family know this dish by another name?

Share your experience in the comments.

If you enjoyed this recipe, explore more traditional recipes on Meenraz Cooking. You can also subscribe to our YouTube channel to support us and discover our upcoming recipes.

Frequently Asked Questions

Yes. You can prepare Matar Ka Nimona using properly dried and stored peas. Soak them in water for 2–3 hours before using them.

Soak the dried peas for approximately 2–3 hours. They should absorb enough water and become soft before grinding.

No. Keep the peas slightly coarse. This gives the finished Nimona a better and more traditional texture.

Roasting is an important step in this recipe. It removes the raw taste and develops more flavor.

This recipe uses turmeric powder, coriander powder, fenugreek seeds and asafoetida. Onion, garlic, green chilies and coriander are also used to prepare the masala.

Matar Ka Nimona is particularly associated with Uttar Pradesh. Different families and regions may prepare it in slightly different ways.

Rate this recipe

5/5 from 5 ratings

Join the conversation

Comments

A little conversation over good food.

From our community

Related Recipes

Cooking modeMatar Ka Nimona Recipe – UP Style Nimona with Stored Winter Peas
Ingredients
Step 1 of 10

Soak the Dried Peas

Soak the dried peas in water for 2–3 hours. Once they have softened and expanded, drain all the water and keep the peas aside.