Easiest Way to Prepare Quick Matar ke nimone

Hey everyone, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Matar ke nimone. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Matar ke nimone, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matar ke nimone delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Matar ke nimone is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Matar ke nimone estimated approx 30-40 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Matar ke nimone using 14 ingredients and 5 steps. Here is how you can achieve it.

Matar Nimona is a popular recipe prepared in households in Uttar Pradesh. I remember having this with my brother and sisters in winters where we all used to eat in one plate. It is prepared with peas, tomatoes, onions and spices. We enjoy it by sprinkling a little lemon juice on top. Serve it hot with rice or roti. #weekgreen #rainbowchallenge #shilpitandon

Ingredients and spices that need to be Take to make Matar ke nimone:

1. 1 cup fresh matar (peas)
2. 2 onion
3. 2-4 tomatoes (medium)
4. 1 inch Ginger
5. 3-4 green chilli
6. 2-3 Garlic cloves (optional)
7. 1 tsp turmeric powder
8. 1 tsp Dhania( corinader) powder
9. 1 tsp Jeera powder( powderPepper
10. 1 tsp Amchur( dry mango) powder
11. 1 tsp Garam masala powder
12. to taste Salt
13. 1-2 tablespoons Oil
14. 1 tablespoon Desi ghee

Steps to make to make Matar ke nimone

1. Take s mixer churn matar, ginger and green chilli. Make a paste(paste should not be smooth).
2. Churn onion, garlic, and tomatoes in a mixer. Take heavy bottom kadai and cook the paste in oil until it releases it’s fat. Take one non-stick pan. Add ghee and put the matar mixture in it and cook for 4-5 minutes on low to medium flame.
3. Then add onion tomato mixture in matar mixture. Cook another 3-4 minutes. Add water and cover it and cook for 4-5 minutes on high to medium flame. Put garam masala and cover for 2-3 minutes Garnish with some lemon juice and coriander leaves.
4. Serve with roti or steamed rice.
5. Tips Always keep matar in freezer for 10 minutes before churning. It gives your matar very good and bright green colour.

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