Tuesday, January 10, 2017

GREEN PEAS MASALA

GREEN PEAS MASALA

One of the vegetables commonly available in the winter months is green peas, called Matar/Mutter in Hindi. They happen to be amongst my favourites too. Elsewhere in this blog, you will find recipes for Paneer Peas MasalaMethi Mutter Pasanda, and Green Peas and Mint Soup.

Apart from lending themselves to a wide range of recipes, green peas have many health benefits too being an excellent source of folic acid and one of the most nutritious of leguminous vegetables.

Today's recipe is adapted from "Restaurant Style Green Peas Masala" by J Sharmilee in the popular cookery website Sify Bawarchi. You can use fresh green peas or frozen ones too. It's a good idea to warm the kasuri methi ( Dried Fenugreek Leaves) a little and crush it before use.

The dish tasted great when it was served with hot rotis.




Ingredients:
  • Green Peas, 1 cup
  • Medium-Sized Onion, finely chopped, 1
  • Catch brand Chana Masala/Chole Masala, 1 and 1/2 tsp or to taste
  • Red Chilli Powder, 1/2 tsp 
  • Sugar, 1/2 tsp
  • Kasuri Methi, ( Dried Fenugreek Leaves) a large pinch
  • Coriander Leaves, chopped, 1 tbsp
  • Salt, to taste
  • Cashewnuts, 7
  • Curds, 2 tbsp
To Saute and Grind:
  • Medium-sized Tomatoes, chopped, 4
  • Onions, chopped, 2
  • Ginger, 1/2 " piece
  • Garlic, peeled pods, 5
  • Green Chillies, slit, 2
For Seasoning:
  • Cloves, 2
  • Cinnamon, 1/4 " piece
  • Cumin Seeds (Jeera), 1/2 tsp
  • Butter, 1 tbsp
  • Oil, 1/2 tbsp
Method:

Soak the cashewnuts in warm water for about 10 minutes. In a small mixer jar, grind the soaked cashewnuts along with the curds to a smooth, creamy paste. Keep aside.
Cook the green peas in a pressure cooker for 2 whistles or until they are done. Wait for the cooker to cool, remove the cooked peas and keep aside.
In a kadhai, add 1 tsp of oil and when it gets hot add the chopped onions, ginger, garlic, slit green chillies, and tomatoes and saute till the tomatoes turn mushy.
Allow the items to cool and transfer to a mixer.
Grind them to a fine paste without adding any water. Keep aside
Next, heat the kadhai, and when it gets hot add the butter and oil
Add the cloves, cinnamon, and cumin seeds. Saute till the cumin seeds sizzle.
Add the finely chopped onion  and saute till they are slightly browned
To this add the ground tomato-onion paste and saute for 3-5 minutes
Add the chana masala, chilli powder and salt
Mix well and add required amount of water to give it a gravy-like consistency
Allow it to boil for 2 minutes
Now stir in the cashew nut paste 
Add the cooked peas and sugar, mix well and cook on low flame for 5 minutes
Lastly add the crushed kasuri methi and chopped coriander leaves
Serve hot with rotis, naan etc.