Matar ka Nimona, a traditional dish from Uttar Pradesh, Bihar, and Madhya Pradesh, showcases regional and family-based differences in taste and texture. The Benarasi version is known for being simple, often made without onions and garlic, while other Uttar Pradesh variations rely heavily on onions for depth of flavor.u003cbr/u003eTomatoes and potatoes also vary by region—some recipes of Nimona include both, while others forgo tomatoes entirely or choose to fry the potatoes for added texture. Asafoetida, cumin, and ghee are staples across most versions, though some cooks opt for a generous helping of ginger and garlic. In some households, Mutter ka Nimona is enriched with the bold flavors of mustard oil and finished with a touch of garam masala.u003cbr/u003eFor added texture and crunch in this Matar dish, crispy vadis (lentil dumplings) are sometimes incorporated into the Green Peas Curry, creating yet another regional twist.