UP ka Famous Matar Nimona Sabji

To make UP ka Famous Matar Nimona Sabji, start by washing and peeling the potatoes, then cut them into small cubes. Chop the coriander leaves, green chilies, and ginger finely, and crush the garlic cloves. Heat mustard oil in a pan, add cumin seeds, and let them splutter. Then, sauté the crushed garlic, chopped ginger, and green chilies until fragrant. Add chopped tomatoes and cook until soft, followed by turmeric powder, saji masala, and garam masala. Mix in the cubed potatoes and green peas, add water, cover, and cook until the potatoes are tender. Finish by adding ghee if desired and mixing in the chopped coriander leaves before serving.

Yes, Matar Nimona Sabji is suitable for vegan diets as it primarily consists of vegetables and spices. The recipe uses mustard oil and does not include any animal products. If you want to keep it vegan, you can skip the optional ghee or replace it with a plant-based alternative.

If you don't have mustard oil, you can substitute it with vegetable oil, canola oil, or olive oil. Each of these oils will work well, although they may slightly alter the flavor profile of the dish. Mustard oil adds a unique taste, so if you can, try to use it for an authentic experience.

To store leftover Matar Nimona Sabji, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stove or in the microwave until warmed through.

Matar Nimona Sabji pairs wonderfully with steamed rice, roti, or paratha. You can also serve it alongside a side of yogurt or raita to balance the spices. For a complete meal, consider adding a salad or some pickles for extra flavor.