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Matar ka Nimona – Spiced Green Pea Curry

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Recipe 3 of my 100 Healthy Recipes Challenge. Seasonal green peas make up this delicious Matar ka Nimona, a classic curry from Eastern Uttar Pradesh. The aromatic dal like dish is a regular part of a winter meal in Awadhi cuisine.

Married into a family from Eastern UP though settled in Madras, I would listen with my foodie antenna at alert, as my husband started a monologue every winter. He would describe childhood days of enjoying luscious fresh peas straight from the plant, in their native village at Basti, Gorakhpur. I have tasted the peas straight from the plants too, in the kitchen garden my mother had at Kharagpur.  However, the magical sight of acre upon acre of pea plants stretching to the horizon, is something I have not experienced.

Matar ka Nimona, a fresh green pea and potato curry in a tomato onion spices gravy, in a round brass bowl on a light brown background.

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Matar ki Tehri UP Style – Fresh Peas cooked with Rice & Spices

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A fragrant traditional rice dish from Eastern Uttar Pradesh in India, Matar ki Tehri – made with seasonal Green peas cooked with Basmati rice, subtly spiced and flavoured with Desi Ghee.

Having married into a family from Eastern UP,  I’ve been making my own version of Vegetable Tehri and Matar ki tehri, for many years. However when I wanted an authentic recipe for Tehri, I turned to my sister  in law Kusum Dutt for these step by step instructions.

 

Matar ki Tehri
Matar ki Tehri

As Kusum explained, there are two versions of Tehri: one is made with potato, carrot and cauliflower and using haldi (turmeric) and the other is the one I’m relating here, that is made with green peas and where turmeric is not added. With peas being plentifully available now, this is a great one pot easy to make dish. Serve the Tehri with a simple boondi raita and with marinated and fried slices of eggplant.

Click for the Link to Recipe for:  Boondi Raita 

Boondi Raita_PepperOnPizza.com
Boondi Raita

Matar ki Tehri – Kitchen Hints:

  • I have made the  Matar ki Tehri in a pressure cooker, but a thick bottomed pan would be good too, though you need to check that the rice doesn’t ‘catch’ at the bottom of the pan.
  • Be sure to use Basmati Rice and Desi Ghee, it makes all the difference to the flavour. The aroma wafting through the house as you cook, is a reward by itself.

For a vegan version, substitute a mild flavoured vegetable oil (olive oil or sunflower oil) for the Ghee, and reduce the quantity of oil to 1 tablespoon.

The rich taste of the matar ki tehri was enhanced by the fresh zero pesticide Roma tomatoes from First Agro Farms

Ingredients for Tehri_PepperOnPizza.com

 

Use whole spices, fresh coriander leaves and equal volumes of raw rice and peas, to get that ‘authentic’ taste. Spices of good quality will add to the flavour and aroma.

 

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