Matar ka Nimona | यूपी का मशहूर मटर का निमोना | Aloo Sem Achaar bonus recipe | Chef Ranveer Brar
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- Опубликовано: 8 янв 2024
- MATAR KA NIMONA - This is a highly demanded recipe that has been pending for long! Aaj bana hi lete hain..Benaras/ UP style Matar Nimona..
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: bit.ly/MatarRecipesbyRB
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MATAR KA NIMONA
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Frying Potatoes & Green Peas Paste
3-4 tbsp Mustard oil, सरसों का तेल
2 tbsp Oil, तेल
2-3 medium Potatoes (peeled & diced) आलू
3 cups fresh Green peas, paste, ताजी हरी मटर का पेस्ट
For Nimona
½ tbsp Mustard oil, सरसों का तेल
½ tbsp Oil, तेल
½ tsp Cumin seeds, जीरा
2 no. Green chillies (less spicy & finely chopped) हरी मिर्च
1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल
1 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता
A pinch of asafoetida, हींग
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 large Tomato, diced, टमाटर
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tbsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
A pinch of garam masala, गरम मसाला पाउडर
Fried Potatoes, तले हुए आलू
¼ cup Water, पानी
1 tsp Sugar, चीनी
1 cup fresh Green peas, ताजी हरी मटर
Sauteed Green Peas Paste, भूने हुए हरे मटर का पेस्ट
2-3 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
2 no. Green chillies, chopped, हरी मिर्च
For Pickle Masala
1 tsp Fennel seeds, सौंफ
1 tsp Cumin seeds, जीरा
10-12 no. Black peppercorns, काली मिर्च के दाने
¼ tsp Fenugreek seeds, मेथी दाना
A pinch of asafoetida, हींग
Salt to taste, नमक स्वादअनुसार
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Coriander seeds, धनिये के बीज
½ tsp Carom seeds, अजवायन
A pinch of Turmeric powder, हल्दी पाउडर
¼ tsp Onion seeds, कलौंजी
¼ tsp Dry mango powder, आमचूर पाउडर
Salt to taste, नमक स्वादअनुसार
For Pickle
¼ cup Mustard oil, सरसों का तेल
6-7 no. Broad beans (Sem) (blanched & roughly chopped) सेम
1 medium Potato (boiled, peeld, diced) आलू
2-3 tbsp Prepared Pickle Masala, तयार किया हुआ अचार का मसाला
For Garnish
Coriander sprig, धनिया पत्ता
Green chili, slit into half, हरी मिर्च
Tomato, wedge, टमाटर
Process
For Frying Potatoes & Green Peas Paste
In a mixer grinder jar, add fresh green peas and grind it coarsely.
Transfer it to a bowl and keep it aside for further use.
In a handi or kadai, add mustard oil, oil, once it's hot, add potatoes and fry until golden in color.
Transfer it to the tray and keep it aside for further use.
In the same handi or kadai, add fresh green peas paste and saute for 4-5 minutes on medium flames.
Transfer it to a bowl and keep it aside for further use.
For Nimona
In a handi or kadai, add mustard oil, oil, once it's hot, add cumin seeds, green chillies, tender coriander stems, coriander leaves, asafoetida, ginger garlic paste, tomato and saute it for a minute on medium flames.
Add degi red chili powder, coriander powder, turmeric powder, garam masala, fried potatoes and saute it well.
Add water, sugar, fresh green peas and cook for 4-5 minutes until the green peas get half cooked.
Add sauteed green peas paste, water, salt to taste, cover it with the lid and cook well.
Finish it with some green chillies and mix it well.
Transfer it to a serving bowl, garnish it with the coriander sprig, green chili and tomato.
Serve hot with prepared achaar and roti.
For Pickle Masala
In a pan, add fennel seeds, cumin seeds, black peppercorns, fenugreek seeds, asafoetida, salt to taste, degi red chili powder, coriander seeds and dry roast for a minute on medium flames.
Transfer it to a mixer grinder jar and grind it coarsely.
In a bowl, add prepared masala, carom seeds, turmeric powder, onion seeds, dry mango powder, salt to taste and mix it well.
Keep it aside for further use.
For Pickle
In a pan, add mustard oil, once it's hot, turn off the flame and transfer it to a bowl. Keep it aside to cool down at room temperature.
Add broad beans, potato, prepared pickle masala and give it a good mix.
Transfer it to a serving dish, serve with prepared nimona and roti.
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#matarnimona #matarrecipes #ranveerbrar
#matarkanimona #harematarkirecipe #mataraloo #aloomatarsabji 
Хобби
I'm so happy, humara"Nimona" itna popular ho gya hai. My favourite dish ❤.
Ranveer, would like to share that,
1. In rural UP, urad badi is also added to it.
2. Green garlic is also used
3. Its best when you ground the matar on Sil batta
Right
Yes
Right this are the main ingredient
He said that people use urad vadi in the video listen to it carefully
And in last Desi ghee and onion tarka
I am from Lucknow but we have been eating this every winter since my childhood. My mom used to make this or matar stuffed parathas at least 3 times a week. And she used to put the masale waale urad badis in the nimona. I learnt to cook from her but have made innovations and put fried potato cubes, paneer cubes and even sauteed mushrooms . All turn out well. But the topmost is frued urad badis . Also the matar has to ground a bit dardara not fine. The bhun na has to be on medium flame and slightly golden just like moong dal in moong dal halwa. I dont know for banaras but garlic is a must in the paste. Since green garlic leaves are available we grind and use them. It turns out so well
Nimona bahut swaad bana tha ! Socha bata dun nahi to aap kahen ge आपने बताया नहीं !!
Loads of respect
This dish is without onion garlic... he always gives tips... for many dishes... to cook without onion garlic... Thats great
Nimona is not just a dish it's an emotion for us(UP people)..💕
Nimona, sakpaitha with rice in winter season,,,jai ho uttar pradesh ❤❤❤
Nimona is not a dish, its a feeling, it is an emotion of every purvanchali.. Thanks ranveer sir❤
Yes you right
I don't know whether this will reach you or not but still I am writing this. For me, this channel is more than just a cooking channel. I am originally from Amritsar, Punjab, but currently I live in Canada. I am 26 years old and I don't even remember since when I am into cooking. Cooking is more than a hobby/passion for me, it's kind of a meditation to me. Whenever I feel lonely or homesick, your voice, especially when you are cooking, becomes the second most soothing thing to my ears after my family's voice. Though I may not understand the exact science behind it, your voice has a calming effect on me, helping me to relax, meditate, or simply unwind. I've been following you since the time when you used to be clean-shaven on TV shows. Honestly, I don't remember the show or the TV channel name as it was a long time ago. Thank you for creating this channel and keep making videos like this and I feel your voice is the MONOPOLY of this channel.
❤❤
Yes I agree with you
Ahhha!! Only a hum-shahar like Ranveer would understand the delicacy of Nimona. My favourite in winters. I am so lucky that my wife who is Delhi born and brought up, captures this recipe , so well from my mom.
Waah sir kya video quality hai, 360P par bhi HD ka ehsaas
वाह उस्ताद वाह! बनारस पर क्या कविता लिखी है. दिल को छू गयी! कविता और nimona! क्या जुगलबंदी है!
Hi, I am from Allahabad, the nimona we make here is Sligh different, the wadi that is added(not too many) ix a must, it is called 'kulhauri' and is made from the pulp of a pumpkin ( made especially for nimona during the summer and then stored in air tight containers) spices are added lightly. Next the frying of the peas paste is done till it starts to brown slightly, potatoes are cut a bit thick and long not quartered, the number of tomatoes used is slightly more and some people also use fresh green coriander seeds ( if available) and it is had with hot steaming rice. Happy eating.
It’s called “kohadori या कोहड़ाओरी” 😂👍
You know what.. We are going to have A GULZAR JI very soon.. Something there in your voice that soothes... You are much more than a master chef.. May God bless you always.. 🌹🌹
"NIMONA" is from one of the best recipes of my maasi"mausi".....she passed away bt still alive in her recipes.... didn't expected tht this could reach to our Master Chefs ,glas traditional dishes are now getting recognition.🖤
I'm from Pratapgarh,UP currently residing in New Delhi. Here, we use to eat Sapaita (made up of palak) and nimona (made up of matar) whole winter season. It doesn't make us bored of eating these two most popular and delicious dishes of UP in winter season.
BTW they taste better in combination with white rice❤
Sapaita aur bhaat ij labh 😃❤️ up 72
@@Manobharat bhai ❤️
Hamre hiya ta sakpaita bolthen......nimona and sakpaita is best in winters when both matar and palak apne khete ke hoi ....😂 Missing my hometown up72 from bhilai chhattisgarh❤
@@d.pdubey2885 uhay uhay 😅❤️
Nimona aur spaita to apne pratapgarh wale Kitna bhi kha le dil nhi bhrta
What a beautiful poem...just aptly portrayed the beauty of Banaras...❤
My 6 year old kid has probably eaten first proper vegetable dish. He's become a big fan of you. Ab main keh sakta hoon humara bachcha bhi sabji khaata hai. Thank you so much. 🙏
Hello mai pooja srivastava actually mai v Varanasi ki rahne wali hu aapane Banaras ke bare mein jo kaha bilkul sahi kaha😊
The best down to earth CHEF I have always followed. Superb !!
Am so happy that finally Nimona is getting it's long due popularity!!!! ❤❤❤by the way you really missed it in Lucknow because we used to have it and still remains popular there too!!
Your creative writing is also commandable....you are truely gifted ❤
SSA RANVEER..
Banaras per jo likha hai...dil chhoo liya...WAHEGURU JI BLESS YOU 🙏❤
Kya baat hai sirji ye toh hamare gaon ki favourite dish hai
Made me remember my travel to banaras! I love how food, and stories can transport everyone to another place, and bring in nostalgia
I can't explain how ecstatic I feel by watching your videos and the way you describe the historical information about foods.❤ lot's of love nepal from nepal sir. 🇳🇵
लोहे की कड़ाही में बरी के तड़के के साथ हरे लहसुन और धनिए के मसाले के साथ बना निमोना खाइए तब निमोना का असली स्वाद आयेगा ।
Wow mae punjabi hu but i like nimona chawal very much.aapka sikhane ka style bahut achha hae.bari shanti sae sab clear clear samjhatae hae. Urad dal variya bari mast lagti hae nimona mae
What a coincidence, today only after so many days my mother made this dish and few hours later you posted this video
Aangan me wo dhoop me bichi chataai, ek cooker me steamed rice, Baaridaar thaaliyan aur ek kadhai me Nimona ♥️
Every UP kid has this nostalgia ✨
If one can find ‘fresh’ coriander seeds (which are green, overgrown parts of coriander plants) grind those with matar and that is heaven !
Muh mein pani aa gya or nimona nahi khay to khay be thndi mein guru video dekhti hi mmy ko call krke bola jara khila to do hmra vns ka most fav thndo ki dish mayke jane ka bhi moka de diya apne cafe thnku so much vanarsiya hona hi bht proud ki baat h or wahan khana wah ji wahhh
क्या बात है गुरु एक दम जबरदस्त तरीके से निमोना बनाया है। हर हर महादेव
Your recipes are so simple yet so scrumptious .😊😊😊😊
I am from Gorakhpur and this recipe takes me back to my hometown❤ the aroma of green garlic tadka on nimona with steaming rice on a cold foggy afternoon is what I am craving here in Bengaluru 😢😢
Gkp❤
Don’t crave anymore. Learn it and make it😊
@@prashants4641 I know how to make it but nothing can replicate the warmth of hometown
@@ShreyaSTripathi27 😍🙌
@@droshinayurveda yess also miss my home gkp
बहुत अदभुत निमोना एक दिन जरुर बनाएंगे। जो आचार आपने बताया वो हमने गाजर,मूली, अदरक और हरी मिर्च का बनाया था बहुत अच्छा लगा।
Wonderful...i bet there is no one who will not like nimona... one of my fav dishes from up. Best paired with rice and pickle.
Thanks sir for sharing this recipe❤......it is one of my favorite dish❤❤❤
This green peas recipe looks delicious and healthy 😋 🧡❤💯
I've been having Nimona made by my mother since childhood and enjoyed every bit of it and she saute peas with the masala not separately. I tried your way today, it has turned out to be heavenly ❤ . With rice its like ummmmm
Yeh UP ki famous seasonal recipe hai. Frozen peas will not give that authentic taste. Made in winters, savoured with hot steamed rice, or ghee smeared wheat/bajre ki rotis.. your first reaction would be "Ahaa...! Kya baat hai". I am also from Lucknow. Thank you Chef, for this recipe and for the poem.. seems to be written by you. Brilliant!❤
I am very inspired by you chef. I like your style of talking and all your recipes.❤❤❤👌👌
Masterpiece of a MasterChef ❤
Khub sundar
bhir me v janha sukoon mile O Banaras h...shiv ji nagri bahut hi anokhi h🙏
The dish turned out to be so so good that you cannot stop yourself from having more and making it again. Thank you Chef 🙏🏽
Hamare yaha haldi nahi dalti kaali mirch dalkar bas banate hai aur gravy green hi rehati hai
I am not an expert but Nimona has been a part of my life since childhood.Urad dal ki masala badi was a must in it.But when I did not get the authentic urad badi after several trial and errors found that adding sambhar masala helps in getting the same flavour
Hi
Hi
My dadiji's favorite recipe. Thank you for making me smile thinking of my 'Ammaji'😊
Yeee huyi favorite waali recepie.....bachpan se khate aaye hai
Nice to see nimona recipe on your channel. Our winter favourite we have it atleast once in a week. We prepare with green garlic leaves and coriander leaves make paste together with peas and we use urad masala badi for flavour.
Some more winter special item from Banaras are
Chura matar
Fara
Kharara (made from soaked chana dal)
I made nimona today for dinner but the nimona is made slightly different at our place and kalhauri(urad dal and pumkin badi) is must for nimona and we dont add tomatoes to nimona but will try definitely chef Ranveer sirs recipe😊😊😊
Exactly
Yes in Azamgarh too we don't use tomatoes....badi is must
Ham Hain Jaunpur UP aapka nimona dekhne mein achcha nahin ham logon ka nimona aur bhi achcha iske gravy bahut gadi banae hain yah dekhne mein hi achcha nahin lag raha hai
Exactly. My mom is from UP. She doesn't add tomatoes. Kuhnrodi must( urad dal badi). Matter ko wo masalon ke sath bhunti hain der tak
and also the taste in iron karahi is awesome if you haven't tried it
आप खान पान की संबंधित चीजों से बहुत ही जमीनी स्तर पर जुड़े हुए हैं, गांव की हो या शहर की आप बहुत सी चीजों को बखूबी जानते हैं बहुत बहुत धन्यवाद दिल से 🙏🌺
We have been eating it since childhood.. delicious recipe made by my maternal grandmother and mum.. well your recipe is almost same.. love to try it 👍🤩
I once made Nimona from frozen peas, that's what I get here but it turned out to be a dessert, so sweet. Never tried since.
Nimona seasonal recipe h use hamesha taze mutur se hi banate hain tabhi swaad aayega
@@madhustylish So lovely girl 😍😘
Dear Chef Ranveer Brar,
I hope this message finds you in the best of health and high spirits. As an avid follower of your culinary journey, I wanted to share some observations and thoughts that I believe could add even more flavor to your already fantastic content.
Over the past few weeks, I've noticed a recurring theme in your recipe videos, particularly the frequent appearances of the humble "aloo matar." While I appreciate the versatility of this classic dish, it seems like we're getting a bit too comfortable in its comforting presence. As a fan who eagerly looks forward to your unique culinary creations, I can't help but express a desire for more variety.
I understand that every chef encounters creative blocks from time to time, and the pressure to consistently deliver fresh and exciting content can be overwhelming. However, I believe this challenge is an opportunity for growth and innovation. Instead of sticking to the same recipes, why not embark on a journey of educating your audience about the nuances of flavor, the chemistry behind taste, and the pivotal role spices play in elevating a dish?
Imagine a series where you delve into the world of flavors, exploring different taste profiles and showcasing how various ingredients come together to create a symphony on the palate. You possess a wealth of knowledge that extends far beyond the kitchen, and I believe your audience would greatly benefit from a deeper understanding of the science and artistry behind each dish.
Consider taking your viewers on a culinary exploration, unraveling the mysteries of flavor chemistry, the impact of spices on taste, and practical tips to rectify common cooking mistakes. This educational series could not only add a new dimension to your content but also empower your audience to become more confident and experimental in their own kitchens.
Your unique ability to blend tradition with innovation has always set you apart, Chef Brar. It's my sincere hope that you'll embrace this opportunity to inspire and educate your followers on the intricacies of cooking. I'm confident that such a shift in focus will not only rekindle your creative fire but also leave a lasting impact on the culinary community.
Looking forward to the exciting culinary journey that lies ahead!
Seems like you have written an essay/ write up for language exam
Bahut hi sunder
Nimona, all time winter favourite with wadi n gobhi, aloo-sem chokha its called with rice, bathua chutney is yum!
Thank you Ranveer for this awesome recipe. This is so close to my mother's recipe. You are an awesome storyteller as well. Ab breakfast wali Ghughni/ghughri ki recipe bhi bata dijiye which at my native place is eaten along with liquid gud/jaggery sharbat which has either curd or lemon juice in it. It's an amazing and simple dish. Delhi people call it baghare matar. But it is much more than that. Thank you once again. ❤
For two people
1: Heat 100ml mustard oil.
2: Put little jeera then 5-6 garlic cloves.
: Then 1kg matar and two three potatos sliced thin
Cover it with plate, at medium low flame now.
Stir it after 5 minutes.
Add two theee spoons of water to make some steam and cover it again for 5 minutes.
Eat it with dhaniya mirch ki chatni and gudd.
Ahhaa maha aa gaya.
क्या बात महाराज, आपने जो मटर आलू की सब्जी बनाई थी, उस वीडियो में निवेदन किया था आपसे...हमारी बात सुन ली आपने...🙏❤️
Wah ji wah 👌🌷🥰🍁🌻🌼🪴
Mai bhi banaras sai hu hum log thoda different banate hai
Bahot zyada oil,ka istemaal kia ,ye tarika nimona banane ka nahi..
Sorry to say sir I'm from uttarpradesh sir nimona nhi bna baki SB kuch bn gya😂😂kuch dishes Bina kisi chedchad ke proper traditional way mey hi thik lgti hai
@@priyankapandey9950aap kaise banate hain..pls tell
निमोना हमें बहुत पसंद है और बनाया भी बहुत बार है.... इस बार आपके बताए हुए तरीके से बनाते हैं रेसिपी के लिए बहुत बहुत धन्यवाद...❤🎉
Wow! One of the best recipes on your show. More such simple, traditional recipes for home-cooked meals please.
@RanveerBrar Traditional old method of making nimona in Banaras is from Green Chickpeas (Hara Chana) you can try that version as well, also traditionally raw Peas/Chana is first stir-fried before grinding it to the thick paste, it enhances its taste to a different level.
Eagerly waiting for more recipes from your Banaras trip.
Humare yahan bhi Hara Chana ka banate hai 😊
दिल जीत लिए आप तो गुरु, बहुत बहुत आभार आपका @रणवीर जी.....
एकदम बढिया,मस्त बन जायेगी,बना के देखेंगे जरूर👌👌
Wah kya banaya hai,aap main mujhe bohat huner nzr aata hai,jaise hame humare teacher samjhati hai waise aap samjhate ho,kabhi writer lagte ho kabhi doctor lagte,kabhi poet lagte ho to kabhi dost aap aik ho per aap k roop anek hai.
Humare fvrt nimona ki recipe aapko banate dekh bahut achha lag raha hai
Mind blowing receipy. Instant pickle looks yummy
कविता तो बहुत अच्छी और सुन्दर कही आप ने । आर्शीवाद
Wah lajwab tasty recipe
Bhai main to aapke bolne se kush ho jaati hu aaj hi try karti ye sabji .khuda khub barkat de aapko aapka channel no.1 hone jaa raha IN THE NAME OF JESUS 🙏
Oo jo Kavitha hai banaras kaa... Wahh waah... Wahh waah
Looking yummy aaj hi banaungi
Amazing I love this recipe Thank you chef 🎉🙏
Thanks sir
Itni acchi recipe batane k liye
Achar ki waqai m bonus h
ATI sunder kavita
Very authentic and genuine recipe. Nimona tikki is also very famous. Winter season treat.
रनवीर जी आप का पनीर वाला वीडियो देखा मै Australia अपने बेटे के पास आई हू ।नींद नही आ रही थी। रात को एक बजे काली मिर्च वाला पनीर बनाया । बेटे को बहुत पसंद आया । बहुत बहुत धन्यवाद 🙌
Absolutely amazing recipe
मज़े आ गए अभी तक निमोना सिर्फ सुना था😊
अब बनाऊंगी😊
लेकिन सेम आलू के अचार का मसाला ठीक से पता नही चला
I couldn’t resist. This agree with you sir. This dish is indeed a celebration of matar. This dish in itself is a feast. 🎉
रणवीर दादा,
एकदम बढ़िया रेसिपी
मै जरूर बनाउंगी
Aaloo or sem ka achar bhul gyi thi bachpan me khayi thi par aapne banana shikha diya ab to bana kar khaungi.
Thanks, Ranveer ,wonderful dish , mere ghar me kuchh alag dhang se bandte hai.
Apne Jaina batya mane v aise he step by step follow Kiya bhut masth niomnaon Bana thank u very Very much.
Badhiya recipe aur itti sundan kavita, maan gaye janaab aapko
Really great recipe! Thank you for sharing
Sir ,I am from Varanasi..apne humare Banaras ko bahut hi khoobasoorti ke sath do line me paribhashit kiya hai wo kabile tarif hai aur video me banarasi tone ka prayog kiya usne iss video me jaan dal di aur ha Banaras me winter me ye sem ka achar to jarur banata hai ,iss pure video ko bahut hi payar se aapne Banaras per dedicate kiya hai 👏👏👏👍
Matar ke nimone ka namoona boht achha tha 👏👌👌
Fantastic resipi 👌👌👌
Bahot badiya Sir👍
बहुत ही बढिया नीमोना बनाया
Bahut hi badiya hai ji
Is video ko dekh kar Main phali bar nimona banya aur nimona bhot lajawab bana👌👌
Sone pe Suhaga, sem & aloo ka instant aachar, wonderful dish of Mater, it's like Mater ki Aamti in Maharashtra with slight twist 🎉
Sir hum toh aapke fan. Hamare yaha kitchen means Ranveer Brar ki recipe. Sir aap hamare god hai god kitchen ke devta jai ho Ranveer Brar ki. Hats off to you sir
Ranveer jee… first thing first. Thank u for making this recipe from bananas. Have been missing it a lot this winter. बचपन की याद ताज़ा हो गई।
लेकिन एक बात। आज तक टमाटर नहीं खाया निमोने में। मम्मी बनाती हैं सिर्फ़ हरे मसाले, मटर, आलू और उड़द दाल की बड़ी के छौक के साथ। My mom cooks excellent Nimona. हमसे आज तक नहीं बना मम्मी के जैसा। that’s why thank you for making this dish.
लेकिन आपके निमोने को टमाटर के साथ ज़रूर बनायेंगे। Will update how it goes.
Bahut sundar likha
LOVE THE RECIPE BEAUTIFULLY EXPLAINED.
Nimona hmara favorite recipe hai
Dear sir aapke banane ka tarika aur measurement bahut hi perfect hai I like it
Behtareen veerji...purani yaadein taaza hogai mom made recipe ki.. awesome 👍