Matar Ka Nimona holds a safe place in many Indian homes. People wait for fresh green peas every winter because the dish feels warm and homely. The soft texture, light spice, and rich taste make it a clear favourite across cities and towns. Some eat it with hot rotis, while others enjoy it with rice. The feel stays the same everywhere, simple food with a deep pull.

Many families link this dish to childhood. Mothers cook it on cold days when the peas are sweet and bright. The smell of spices hits the air as the mix cooks on low heat. The sound of the gravy bubbling in the pot feels like comfort. Even today, many people ask for the same taste they grew up with. Nimona stays in demand because it keeps that old memory strong.

The dish also shows the smart use of simple ingredients. Green peas cook down to a soft mash that blends well with mild spices. You do not need fancy items or heavy prep. Every home can make it in its own way. Some like it thin, while some keep it thick. Some add potatoes, while some skip them. Yet the core taste stays steady. This freedom makes it loved across the country.

Street shops and dhabas serve it too. Many regions in Uttar Pradesh treat it as a pride dish. It has also travelled to other states as people move for work. One person shares it with another, and the dish spreads. Today, Nimona appears in home kitchens, small stalls, and even fine dining menus. It has grown without losing its roots. A warm bowl still feels like a hug on a cold day. That is why Matar Ka Nimona remains popular across India.

Ingredients:

• 2 cups fresh green peas (crushed or coarsely blended)
• 1 cup green peas (whole)
• 2 medium potatoes, diced
• 2 medium onions, chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chillies, chopped
• 1 teaspoon Spyran Haldi Powder(Turmeric Powder)
• 1 teaspoon Spyran Lal Mirch Powder (Red Chilli Powder)
• 1 tablespoon Spyran Dhaniya Powder (Coriander Powder)
• 1 teaspoon Spyran Jeera (Cumin Seeds)
• 1 teaspoon Spyran Garam Masala
• 1 Spyran Bay Leaf (Tej Patta)
• Fresh coriander, chopped
• Spyran Salt as needed
• 3 tablespoons oil
• Water as needed

Instructions:

• Heat oil in a pan. Add Spyran Jeera and let it crackle.
• Add onions and cook until they are light brown.
• Add ginger-garlic paste and green chillies. Stir for a minute.
• Add tomatoes, Spyran Haldi Powder, Spyran Lal Mirch Powder, and Spyran Dhaniya Powder. Cook till soft.
• Add the crushed peas. Cook on low heat till they release aroma.
• Add diced potatoes and whole peas. Mix well.
• Add 2–3 cups of water based on the thickness you want.
• Cover and cook till potatoes turn soft.
• Add Spyran Garam Masala and Spyran salt. Stir and simmer for 5 minutes.
• Garnish with fresh coriander and serve hot.