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Contributed by:
Soma Prasad
Soma Prasad



Safal matar - 500 gm
Potato - 2 medium sized (peeled & diced)
Tomato - 3 medium sized (finely chopped)
Ginger garlic paste - 2 tsp
Green chillies - 2
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - tsp
Fenugreek (methi) powder - 1 tsp
Mustard oil - 2 tbsp
Ghee - 2 tsp
Salt to taste

Method of Preparation

1. Grind the frozen peas in mixer to make coarse powder.
2. Add oil to heavy bottom kedai and add methi powder to the oil when hot.
3. Add the diced potato and green chilly and fry for 2-3 minutes.
4. Add the ginger-garlic paste and again fry for few minutes.
5. Add cumin powder, coriander powder and turmeric and again fry for few minutes.
6. Add the powdered peas and salt and fry for 15 minutes.
    (Note that the rawness of peas should not remain).
7. Add the chopped tomatoes and ghee to the fried peas and keep mixing for another 5 mins.
8. Add 4 cups of water and boil for 20 minutes.
    (Quantity of water can be adjusted to maintain the desired consistency).

Notes & Tips

1. You can make the same with fresh peas. However, using the safal green peas is much more convenient.

2. You can also garnish nimona with chopped fresh coriander leaves.

3. It tastes best when served with plain rice.