Winter season comes with its seasonal vegetable green peas. People in Bihar and UP love to eat green pea curry or Matar ka jhor which is also referred as Matar ka Nimona in UP. It is eaten with roti, Paratha and steamed rice.
This recipe is presented by my husband who loves to cook, and this is one of his favourite dish.
मटर का झोर बिहारी स्टाइल में | Green pea curry | Matar ka nimona
Ingredients:
150 gms green pea after taking out from its green pea shell of 250 gms
2 medium sized onion finely chopped
One medium sized tomato grated or pureed
Grated ½ inch ginger, 9 medium sized garlic cloves, and 1 chopped green chilli
Cumin seed ½ tsp
Asafoetida or Hing – 2 pinches
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Red chilli powder (Optional) – ½ tsp
Turmeric powder – ½ tsp
Garam Masala powder – ½ tsp
Salt ½ tsp or as per taste
Mustard oil or oil of choice – 5 tbsp

Fry the green peas.
Let the fried peas cool for grinding.
Add fried green peas in a grinding jar and grind to make a coarse paste.
Take it out in a plate.
Heat 4 tbsp oil in Kadai/Karahi and add cumin seed in it.
Add Asafoetida or Hing when cumin seeds start to splutter. Stir a little while.

Add finely chopped onion and stir till they half fried or start to change colour.

Add grated ginger, garlic and chopped green chilli in the onion being fried.

Once it turns golden brown in colour, Lower the flame and add dry spices and salt in it.

Mix the spices well and stir for few seconds.

Add little less than half cup of water to prevent spices from burning.

Set the flame on high. Stir and mix well.

After spices get fried, add grated or pureed tomato and mix properly.

Lower the flame and cover with the lid. Let it cook in cover for 1 minute.
In between open the lid, stir and cover again.
Remove the lid and fry for few seconds.
Add the paste of green pea and mix.
Add a little water, Raise the flame to high and stir properly
Lower the flame and cover the lid. Let it cook for 2 minutes on low flame.
In between remove the lid, add a little more water and cover again for one minute.
Remove the lid and fry on high heat till oil starts to separate.
Add 1.5 glass of water as per required thickness of gravy. You can add if thin gravy is required. Salt should be considered accordingly.
Add garam masala in the gravy and mix properly.
Cover with the lid, Lower the flame and let it cook for 5 minutes on low flame.
Green Pea jhol is ready, Switch off the flame and cover with the lid and give it a rest for a while.
Green Pea Jhor/Jhol/Curry is ready to be served.
You can eat it with Roti, paratha and steamed rice.
Also watch:

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Music Courtesy:

Eastminster by Kevin MacLeod is licensed under a Creative Commons Attribution licence ([ Ссылка ])
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