Monday, February 16, 2015



This dish is a thick soup made of green peas, hence the name. This recipe is adapted from a YouTube video I saw from Sanjeev Kapoor Khazana. As we like green peas, it seemed interesting so I tried it out and it was delicious. This is perfect for a cold winter evening or on a rainy day when you want something piping hot!

To suit my requirement, I made the following changes. The recipe calls for the use of vegetable stock. Since I didn't have vegetable stock, I used the stock derived after boiling the green peas. I also used ordinary cooking oil instead of ghee. As I had them readily available, I used frozen peas.

  • Fresh Green Peas, shelled, 2 cups * Used frozen green peas
  • Garlic, finely chopped, 3 pods
  • Ginger, finely chopped, 1/2 " piece
  • Green Chillies, finely chopped, 1
  • Oil, 1/2 tbsp
  • Cumin Seeds, 1/2  tsp
  • Bay Leaf, 1
  • Onion, small-sized, finely chopped, 1
  • Peas Stock, 1 and 1/2 cups 
  • Salt, to taste
  • Mint leaves, for garnishing

First, thaw the frozen peas and boil them in 2 and 1/2 cups of water for about 5-6 minutes or till the green peas are tender. Let it cool then drain the water and collect the stock. Keep aside.
In a mixer, make a puree of the green peas adding a little stock. Keep aside.
Grind together the garlic, ginger and green chillies to a smooth paste using little water. Keep aside.
Heat oil in a thick-bottomed non-stick pan. Add cumin seeds and when they sizzle, add bay leaf and saute for a few seconds
Now add the ground paste (of garlic, ginger and green chillies) and the chopped onion. Mix and saute till the onions turn golden brown.
Next add the peas puree, mix well and saute for 2-3 minutes
Add the peas stock and keep stirring continuously to prevent the peas puree from getting burnt at the bottom
Add salt, mix well and bring it to a boil.
Remove the bay leaf, garnish with mint leaves and serve hot.

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