Green peas (hari matar) are basically the kings of winter in Indian kitchens. The moment fresh peas appear in the market, Sabzi’s plans automatically change. Yes, frozen peas are around all year round but nothing beats the taste and sweetness of fresh winter rain.
One dish that really demonstrates how Indians make gaad with peas is matar ka nimona. This winter food is very popular in the states of Uttar Pradesh and Bihar, and is prepared by coarsely grinding fresh peas into a paste. It is then cooked into a spicy and slightly stewed curry, usually with potatoes and a very simple masala.
What makes Matar Ka Nimona special is its texture. It is somewhat similar to dal but tastes completely different because peas bring their natural sweetness. Mashed peas make the gravy thick, which is why it is a winter favorite with hot rice or roti.
The cooking process is slow but worth it. Fresh peas are ground and fried to dry out excess moisture and then cooked with fried potatoes, tomatoes, cumin, turmeric and garam masala in mustard oil. Some people even throw dal vadi. The whole thing takes about 30-45 minutes.
Peas don’t stop at delicious dishes. Matar ka halwa is a lesser known but interesting winter dessert. Boiled peas are ground and cooked with ghee, sugar, khoya and dry fruits. The result is a rich dessert.
In Bengal, peas are transformed into Koraishutir Kochuri. It is a crispy, fried, puffy bread stuffed with spiced pea paste. They are usually eaten for breakfast in winter and taste best with a simple curry. For many Bengalis, winter seems incomplete without this narrative.
Indian kitchens also hate wasting food, and that’s where pea pod fritters come into play. Instead of discarding the peels, the pods are mixed with besan, ginger, green chillies and spices to make pakora or vadas. It’s crunchy, delicious, and a smart way to use everything up.
When there is almost nothing in the house, peas can save the day. Add it to plain rice with a little cumin and hing and you have an instant matar pulao. Mashed peas can also thicken a gravy or become an easy paratha filling without additional vegetables.
Peas can also be blended into smoothies or mixed with yogurt and bananas for a highly nutritious snack. It’s a simple way to add iron and protein without packaged foods.
This is why green peas are the ultimate ingredient for jugaad. Especially in winter, it helps extend meals, reduces waste and makes the cooking process flexible.
