Matar Ke Nimone

Ingredients list for Matar Ke Nimone

• 2 cups Green peas
• 2 medium Potatoes
• 2 medium Tomatoes
• a few sprigs Fresh coriander leaves
• 4-5 Green chillies
• 1/2 inch piece Ginger
• 6-7 Cloves
• 6-7 Green cardamoms
• 8-9 Black peppercorns
• 2 tablespoons Oil
• 1/2 large Urad dal wadi
• 1/2 teaspoon Cumin seeds
• 2 Bay leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Dry mango powder (amchur)
• to taste Salt

Method

1. Wash and drain green peas. Grind to a paste. Peel, wash and cut potatoes into half-inch sized cubes. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Remove stems, wash and roughly chop green chillies. Peel, wash and roughly chop ginger.
2. Grind green chillies, ginger with cloves, cardamoms and peppercorns. Heat oil in a pan. Break urad dal wadi and add. Fry till golden brown. Drain and keep aside. Add cumin seeds and bay leaves to the same oil. As cumin seeds begin to change colour, stir in ground masala.
3. Add tomatoes and ground green peas paste. Stir and cook for three to four minutes. Add potatoes, wadi, salt to taste and four to five cups of water. Let it come to a boil. Pressure cook till done. Stir in amchur. Garnish with chopped coriander leaves and serve hot with boiled rice.

Nutrition Info