Matar Ka Nimona Recipe

Matar Ka Nimona — a traditional, Bihari winter stew of fresh green peas perfect for comforting breakfast or lunch.

• Ingredients You’ll Need
• How To Make Nimona
• Serving Suggestion
• Matar Ka Nimona Recipe

As the chill of winter descends upon North India, bringing with it a bounty of fresh, sweet green peas, the kitchens of Bihar and Eastern Uttar Pradesh begin to simmer with the most comforting aroma of matar ka nimona.

Nimona is not your average curry. It’s soulful, humble, and intensely flavourful, coarse paste of fresh green peas, simmered in an aromatic masala base, with golden-fried potatoes.

What Makes Nimona Special?

• Coarsely Ground Peas: The peas are not a smooth puree, but rather a rustic paste .
• Mustard Oil Base (Sarson Tel): Cooked primarily in smoking hot mustard oil, it imparts a sharp, pungent base flavor that is quintessential to Bihari cuisine.
• The Green Masala: A fresh blend of coriander leaves and their stems, ginger, garlic, and green chilies forms the vibrant, signature spice paste.
• Fried Potatoes add a lovely texture and hearty depth to the stew.
• Naturally Gluten Free, Vegan, One Pot Indian Stew.

Ingredients You’ll Need

For the Green Paste:

• Coriander Stalks and leaves for the green colour.
• Garlic, Ginger, and Green Chilli
• Coriander and Cumin Seeds

Other Ingredients:

• Fresh Green Peas are the key ingredient in Northern India during the winter season. Many dishes like Ghugni , Paratha , and Nimona are not made with frozen peas . The taste, texture, and the authenticity is not the same.
• Dal Wadi: In many places, dal vadi (wadiyan) is added to the matar ka nimona for texture and taste. You can use Amritsari, Sindhi, or Bengali style badi.
• Mustard Oil gives a sharp taste to the nimona.
• Spices : Cumin Seeds, Garam Masala , Chilli Powder, Turmeric Powder, Dried Red Chilli, Asafoetida (hing).
• Vegetables: Tomato, and Potato

How To Make Nimona

1. Prepare The Two Pastes

Combine the ginger, garlic, green chilies, coriander seeds, leaves stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste . Set aside.

Take ¾th of the green peas and grind them into a coarse paste in the same blender. Do not add water. The texture should be gritty, not smooth. Set aside.

2. Fry the Potatoesand Wadi

• Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point .
• Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside.

• Similarly, fry the dal wadi till they become golden and crisp. Set aside.

3. Roast Green Peas Paste

• In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes .

• This step is vital: the paste will gradually dry out, change color from bright green to a duller green/light brown, and become fragrant. It should separate from the oil.

• Add the spices, salt, and mix nicely.

4. Build the Nimona Base

• Pour in the hot water to achieve your desired consistency. Nimona is traditionally like a dal, not a thick gravy or too thin. Simmer on low heat for 8-10 minutes .

• Add the green masala paste, and the leftover ¼th green peas. Mix well, ensuring everything is combined. Cook for 2-3 minutes. Then add the fried potatoes , and wadi.

• Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, green peas, and wadi to finish cooking and all the flavours to meld.

Serve matar nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves .

Serving Suggestion

Matar Ka Nimona is the perfect winter comfort meal. It is a main course dish traditionally enjoyed with:

• Steamed Rice (Chawal): The thin, soupy consistency makes it an ideal pairing for plain basmati rice or jeera rice .
• Roti or Paratha: Great for scooping up the flavorful gravy.

Do you love fresh green peas? I’d love you to try this Creamy Green Peas Soup , Crispy Matar Kachori , or the restaurant style Matar Methi Malai Curry

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Ingredients

Ingredients For Green Paste

• ▢ 8 – 10 fresh coriander stalks
• ▢ 6 garlic cloves
• ▢ 1 inch piece of ginger
• ▢ 2 green chilli (medium spicy)
• ▢ 1 tablespoon coriander seeds
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 2 sprigs green garlic, chopped (optional)
• ▢ handful of fresh coriander leaves, chopped
• ▢ 1 tablespoon water to blend

Ingredients For Nimona

• ▢ 2 Cup fresh green peas
• ▢ 1 large potato, cut into wedges
• ▢ 8 mung wadi/mungodi/dal badi (optional)
• ▢ 4 tablespoon mustard oil
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ ⅛ teaspoon hing (asafoetida)
• ▢ 2 dried red chilies
• ▢ 1 large tomato, finely chopped
• ▢ 1 teaspoon turmeric powder
• ▢ ½ teaspoon red chilli powder
• ▢ ½ teaspoon Garam Masala Powder ( get recipe )
• ▢ ½ teaspoon salt or to taste
• ▢ 1 ½ Cup water, hot
• ▢ Juice of half a lemon
• ▢ handful of fresh coriander leaves, chopped

Instructions

Prepare Paste:

• Combine the ginger, garlic, green chilies, coriander seeds, leaves, stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste . Set aside.
• Take ¾th of the green peas and grind them into a coarse paste in the same blender or food processor. Do not add water. The texture should be gritty. Set aside.

Make Nimona:

• Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point . Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside. Similarly, fry the dal wadi (if adding) till golden and transfer to a bowl.
• In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for a few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes . Add the spices, salt, and mix nicely.
• Pour in the hot water to achieve your desired consistency. S immer on low heat for 8-10 minutes .
• Add the green masala paste, and the leftover ¼th green peas. Mix well. Cook for 2-3 minutes. Then add the fried potatoes , and wadi.
• Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, whole green peas to finish cooking and all the flavors to meld.
• Serve matar ka nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves .

Recipe Notes:

• Traditional ingredients like green garlic, or dal wadi enhance the taste of nimona. But of not available, you can make the dish without them also.
• Do not add too much water in the nimona. The consistency should be thick like a dal.
• This nimona recipe is medium spicy. Reduce the amount of green chillies as per personal preference.
• If you do not like the taste of mustard oil , use ghee to cook nimona. I would not recommend using vegetable refined oil. It need an oil with a strong taste and aroma.

Nutrition

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Matar Ka Nimona Recipe

Equipment

• Heavy Bottom Kadhai

Ingredients

Ingredients For Green Paste

• 8 - 10 fresh coriander stalks
• 6 garlic cloves
• 1 inch piece of ginger
• 2 green chilli (medium spicy)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds (jeera)
• 2 sprigs green garlic, chopped (optional)
• handful of fresh coriander leaves, chopped
• 1 tablespoon water to blend

Ingredients For Nimona

• 2 Cup fresh green peas
• 1 large potato, cut into wedges
• 8 mung wadi/mungodi/dal badi (optional)
• 4 tablespoon mustard oil
• ½ teaspoon cumin seeds (jeera)
• ⅛ teaspoon hing (asafoetida)
• 2 dried red chilies
• 1 large tomato, finely chopped
• 1 teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon Garam Masala Powder ( get recipe )
• ½ teaspoon salt or to taste
• 1 ½ Cup water, hot
• Juice of half a lemon
• handful of fresh coriander leaves, chopped

Instructions

Prepare Paste:

• Combine the ginger, garlic, green chilies, coriander seeds, leaves, stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste . Set aside.
• Take ¾th of the green peas and grind them into a coarse paste in the same blender or food processor. Do not add water. The texture should be gritty. Set aside.

Make Nimona:

• Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point . Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside. Similarly, fry the dal wadi (if adding) till golden and transfer to a bowl.
• In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for a few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes . Add the spices, salt, and mix nicely.
• Pour in the hot water to achieve your desired consistency. S immer on low heat for 8-10 minutes .
• Add the green masala paste, and the leftover ¼th green peas. Mix well. Cook for 2-3 minutes. Then add the fried potatoes , and wadi.
• Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, whole green peas to finish cooking and all the flavors to meld.
• Serve matar ka nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves .

Notes

• Traditional ingredients like green garlic, or dal wadi enhance the taste of nimona. But of not available, you can make the dish without them also.
• Do not add too much water in the nimona. The consistency should be thick like a dal.
• This nimona recipe is medium spicy. Reduce the amount of green chillies as per personal preference.
• If you do not like the taste of mustard oil , use ghee to cook nimona. I would not recommend using vegetable refined oil. It need an oil with a strong taste and aroma.

Nutrition

Khao Suey (or Khow Suey) is a cherished dish from Burma (Myanmar), a creamy noodle soup that’s an explosion of flavour and texture.

• Ingredients for the Curry Paste
• Ingredients for the Soup
• Essential Toppings
• How To Make Khao Suey
• Serving Suggestion
• Hina’s Tried and True Tips
• Vegetarian Khao Suey Recipe

Khao Suey not just a dish; it’s an experience. The magic lies in the creamy coconut broth, the tender noodles, and the glorious multitude toppings that customize every single bite! Traditionally made with meat, this vegan recipe keeps all the rich, soul-warming depth of the OG.

The similarlity between Khaw Suey and Malaysian Laksa is uncanny.

The Components of Khao Suey

1. The Aromatic Curry Paste is the backbone of the dish.
2. The Creamy Coconut Broth is the soul of the soup, enriched with vegetables.
3. The Toppings and Noodles provide the essential textural contrast.

Looking for more Vegan Soups

Ingredients for the Curry Paste

• Ginger, Garlic, Shallots or Red Onion
• Whole Cumin Seeds and black peppercorns
• Coriander Stems (stalks), fresh leaves, and seeds.
• Green Chilli (optional), skip if you don’t want soup to be spicy.
• Water to blend the paste.

Ingredients for the Soup

• Coconut or sesame oil to saute the green paste.
• Chickpea Flour (besan) is the key ingredient in making the khao suey and giving it a creamy texture and nutty taste. It is commonly used in Indian Cuisine.
• Vegetables like carrot, green beans, baby corn, broccoli florets, or bell peppers.
• Vegetable Stock is the liquid base of the soup.
• Seasoning: Turmeric Powder, Chilli Powder, Salt, Curry Leaves
• Full Fat Coconut Milk gives the creaminess to the soup and balances the heat by providing a mildly sweet flavour.
• Lemon Juice and lemon grass adds the much required refreshing flavour.
• Vegan Noodles like Hakka, Rice, Ramen, Shirataki or any other type of gluten free noodles.

Essential Toppings

The toppings are non-negotiable! They add the crunch, spice, and zest that completes the Khao Suey.

• Fried Onions , brown and crispy.
• Fried Garlic , golden and crunchy.
• Roasted Peanuts , coarsely crushed.
• Lime Wedges for a final burst of tanginess.
• Mung Bean Sprouts for the sweet crunchiness.
• Chilli Flakes or Chilli Oil (optional, for extra heat).
• Fresh Cilantro and Green Onion (scallions), finely chopped.
• Crispy Noodles, make a big batch and store. Use them to make Chinese Salad , Indo Chinese Chaat or add them to Manchow Soup .

How To Make Khao Suey

1. Prepare the Curry Paste

• In a blender, combine all the ingredients for the Curry Paste .
• Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.

2. Whisk Stock and Flour

• In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.

3. Make the Coconut Broth

• In a large pot or wok, heat oil over medium heat.
• Add the curry leaves and sauté until fragrant.
• Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour!
• Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.

• Simmer the soup over low heat till it starts becoming thick and luscious like a Kadhi .
• Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes , or until the vegetables are tender. Do not boil vigorously after adding the coconut milk.
• Remove from heat and stir in the lime juice and salt to taste. The final flavour should be creamy, savory, and slightly tangy.

4. Prepare Toppings

• Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside. Take ¼th Cup of noodles for making crispy noodles.

• Air Fry the toppings: Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop or use the store bought condiments.

• Chop the fresh toppings and crush the roasted peanuts. Arrange all toppings on a platter.

Serving Suggestion

Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles.

Serve immediately with the platter of all the toppings on the side. The fun is letting everyone customize their bowl with generous scoops of crispy garlic, fried onions, peanuts, cilantro, and a final squeeze of fresh lime!

Hina’s Tried and True Tips

• Fresh Curry Paste is Key: It gives the much required depth of flavour to the khao suey.
• Keep the Toppings Separate: The beauty of Khao Suey is the DIY topping bar. Always serve the soup and toppings separately to keep everything fresh and crunchy until the moment of consumption.
• Vegetable Stock gives more complex layers of flavour to the soup than plain water. If unavailable, use stock cube, miso paste, or bouillion powder.

Do you love Asian soups? Then try this flavoursome Tibetan Style Veg Thukpa , creamy Thai Coconut Soup , or the vegetables packed Rice Soup.

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Ingredients

Ingredients For Curry Paste:

• ▢ 6 garlic cloves
• ▢ 1 inch ginger, chopped
• ▢ 1 green chilli (optional)
• ▢ 8 fresh coriander stalks
• ▢ 1 tablespoon coriander seeds
• ▢ ½ teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon black peppercorns
• ▢ 1 tablespoon water

Ingredients For Soup:

• ▢ 1 tablespoon coconut oil
• ▢ 1 sprig curry leaves
• ▢ 2 tablespoon gram flour (besan)
• ▢ 1 teaspoon turmeric powder
• ▢ ½ teaspoon red chilli powder
• ▢ ½ teaspoon salt or to taste
• ▢ 2 Cup vegetable stock ( get recipe )
• ▢ 1 ½ Cup mixed vegetables (carrot, baby corn, green beans, bell pepper)
• ▢ ⅓ Cup thick coconut milk
• ▢ Half a lemon, juice
• ▢ 200 gram uncooked noodles

Ingredients For Toppings:

• ▢ Crispy Noodles
• ▢ Mung Bean Sprouts
• ▢ Chilli Flakes or Chilli Oil
• ▢ Fried Onion and Garlic
• ▢ Roasted Unsalted Peanuts
• ▢ Green Onion, finely chopped

Instructions

Prep Work For Khao Suey:

• In a blender, combine all the ingredients for the Curry Paste . Add a splash of water if needed, and blend until you have a smooth, vibrant green paste. Set aside.
• In a measuring cup, whisk together the vegetable stock, gram flour, and spices. Whisk nicely to evenly combine. Set aside.
• Boil the noodles according to package instructions (usually with a pinch of salt and a drop of oil). Drain, rinse with cold water to stop the cooking, and toss with a little oil to prevent sticking. Set aside.
• Arrange sliced onion, ¼th of boiled noodles, garlic, and peanuts in the basket of air fryer. Spray with oil. Air Fry at 180 degree celcius till they become crisp and golden. Alternatively you can deep fry them in oil on stovetop.

Make the Coconut Broth:

• In a large pot or wok, heat oil over medium heat. Add the curry leaves and sauté until fragrant.
• Add the prepared Curry Paste and sauté for 5 minutes, stirring constantly, until the raw aroma disappears and the paste darkens slightly. This step is crucial for flavour! Add the liquid mixture of stock and flour. Conitinuously stir to avoid lumps.
• Simmer the soup over low heat till it starts becoming thick and luscious. Add the chopped vegetables (carrots, baby corn, etc.), coconut milk, and cook for about 5 minutes , or until the vegetables are tender.
• Remove from heat and stir in the lime juice and salt to taste.
• Place a generous portion of the cooked noodles in a deep serving bowl. Ladle the hot, creamy coconut broth and vegetables over the noodles. Serve immediately with the platter of all the toppings on the side.

Recipe Notes:

• You can use store-bought roasted, skinned peanuts, fried onion, and garlic or the readymade crispy noodles instead of making them from scratch at home.
• Easy to cook vegetables like carrot, green beans, broccoli, zuchinni, baby corn can be added to Khao Suey. But make sure they are finely chopped so that they become part of the soup.
• If adding lemongrass to the soup, use the pale, fleshy part near the root. Bruise the stalks slightly before blending or simmering them whole in the broth (removing before serving) to release maximum flavour.
• Do not boil soup vigorously after adding the coconut milk as plant based milks are not meant for high heat cooking. They start splitting.
• Do not go overboard with the chillies or spices. The final flavour should be creamy, savory, and slightly tangy.

Nutrition

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