Matar Ka Nimona | UP Special Winter Recipe | यूपी स्पेशल मटर का निमोना | Chef Sanjyot Keer

Matar Ka Nimona Prep time: 15-20 minutes Cooking time: 30-35 minutes Serves: 5-6 people Ingredients: Green Peas Paste GREEN PEAS | हरे मटर 500 GRAMS (FRESH) Ginger Garlic Chuki Paste FRESH CORIANDER | हरा धनिया A HANDFUL (WITH STEM) GREEN GARLIC | हरा लेहसुन 10-12 NOS. GREEN CHILLI | हरी मिर्च 3 NOS. GINGER | अदरक 3 INCH CORIANDER SEEDS | साबुत धनिया 1 TBSP WATER | पानी AS REQUIRED Frying ingredients MUSTARD OIL | सरसों का तेल 1-2 LADLES DAL VADI | दाल की बड़ी 5-6 NOS. (traditionally urad dal vadi is used) POTATO | आलू 3 SMALL SIZED. (WEDGES) Tempering & Final Cooking CUMIN SEEDS | जीरा 1 TSP RED CHILLI | लाल मिर्च 2 NOS. ASAFOETIDA | हींग 1/2 TSP TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED) RESERVED PEAS SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP (OPTIONAL) HOT WATER | गरम पानी AS REQUIRED SALT | नमक IF REQUIRED GARAM MASALA | गरम मसाला A PINCH Method: Take 500 grams of peeled fresh green peas & remove a handful & keep them in a separate bowl Add the remaining peas into a mixer grinder jar & grind it into a semi fine paste without adding water, your green pea paste is ready, set it aside until further use. In a small mixer grinder jar add, fresh coriander, green garlic, ginger, green chilli, coriander seeds & a little water, grind everything into a coarse paste, keep it thick. Set a handi or a kadhai over high flame, add in the mustard oil & heat it until it reaches it’s smoking point. Then lower the flame & add vadis, fry them until golden brown then transfer them into a bowl & set them aside. Further increase the flame to high & add the potato wedges & fry them until light golden brown, transfer them into the same bowl as the vadis & set them aside until further use. To cook the green pea paste, remove a few tablespoons of oil from the kadhai & add the green pea paste, stir well & cook over medium to low until the paste turns crumbly & darkens. Further remove the cooked green pea paste in a separate bowl. Add the removed oil back into the kadhai, once it gets hot add cumin seeds, red chilli, asafoetida & the green ginger garlic paste, stir well & cook over high flame for 2-3 minutes. Further add the tomatoes, reserved fresh green peas, salt, stir well & then cover & cook over medium to low flame until the tomatoes turn mushy, it will take upto 8-10 minutes, open the lid & stir the mixture once or twice at intervals. Once the tomatoes have cooked add turmeric & red chilli powder, stir well & cook the spices briefly. Further add the fried potatoes & vadis, stir & coat well with the masala& then add the cooked green pea paste & stir well again. Add hot water as required to adjust the consistency of the gravy & bring it to a boil, it shouldn’t me thick nor too thin. Once the gravy comes to a boil taste & add salt if required along with garam masala & stir well. Your delicious, winter special Matar ka Nimona is ready. #YFL #SanjyotKeer #matarkanimona The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Matar paste 1:35 Frying 4:17 Final cooking 7:15 Plating 10:01 Outro 11:12