Peel and wash green peas.Wash the tomatoes and cut into big pieces, cut off the stems of the green chillies then wash them. Peel and wash ginger. Make a coarse paste of the peas and keep in a bowl. Grind the tomatoes and green chillies to a fine paste.Cut ginger into small pieces.
Heat oil in the pan, put Heeng,whole red chilli,bay leaf,pepper corns,arbi pieces and Jeera.
After Jeera is roasted add coriander powder,turmeric powder,grated ginger, tomato-chilli paste and fry till spices seem granular. Once spices are fried put the pea paste and stir fry for 3-4 minutes with a spoon. Put the fried potatoes then add water according to how thick or thin you want the Nimona
Add salt and red chilli powder after it comes to boil cook for another 7-8 minutes. Turn off the gas and mix garam masala to the curry.
Matar Nimona is ready, take it out in a bowl then garnish with green coriander.
Serve hot Matar Nimona with rice,salad, chapati or rice.
Ready to serve winter recipe.
