GREEN PEAS MASALA
Fresh Green Peas are generally available during the winter months. I have found that this year's crop has been very good here in Bengaluru. Of course, these days you don't have to wait for the winter months! Thanks to the many supermarkets you get frozen peas all through the year. Many people like to keep a stock of green peas handy as they can be used in a wide variety of dishes and snacks.
In my house, we like green peas very much. Besides, they are high on nutrients and antioxidants. This makes them good for our health as detailed in this article in Healthline.
Elsewhere in this blog, you will find many recipes made with green peas such as:-
I have adapted today's recipe -for a yummy Side Dish made with green peas -from the YouTube video Green Peas Masala
by Rajshri Foods. We tried this out and loved it.
This goes great with hot rotis and also with hot steamed rice.
# Blanching the green peas helps in retaining their colour
#Kashmiri Red Chilli Powder adds to the colour without making it too spicy
- Green Peas, 1 and 1/2 cups
- Tomatoes, 4
- Sugar, 1 tsp + 1 tsp
- Bay Leaf, 1
- Cinnamon Stick, 1 "
- Asafoetida (Hing), 1/4 tsp
- Cumin Seeds, 1/2 tsp
- Coriander Powder, 1 tsp
- Turmeric Powder, 1/4 tsp
- Kashmiri Red Chilli Powder, 1 and 1/2 tsp
- Garam Masala, 1 tsp
- Hot Water, 1/2 cup
- Kasuri Methi, (Dried Fenugreek Leaves) 1/2 to 1 tsp
- Salt, to taste
- Oil, 2 tbsp
To Grind To A Paste:
- Onions, 2
- Cashew nuts, 10
- Green Chilli, 1
- Garlic Cloves, 8
Shell the green peas to yield 1 and 1/2 cups. Keep aside
Chop the onions
Roughly chop the tomatoes and grind them in a mixer jar to make tomato puree. Keep aside
Soak the cashew nuts in adequate water for 10-15 minutes. Keep aside
Wash the green peas and blanch them. For blanching, boil adequate water in a vessel, add 1 tsp of salt and 1 tsp of sugar and the green peas and let it cook for 2 minutes. Drain away the hot water and transfer the peas to a vessel with ice cold water for about 2 minutes. Drain away the cold water and keep aside.
In a small mixer jar, grind together the chopped onion, green chilli, soaked cashew nuts, and garlic cloves to form a smooth paste without adding any water. Keep aside
Heat the oil in a thick bottomed pan and on medium heat add one by one; the bay leaf, cinnamon, asafoetida, cumin seeds, coriander powder, turmeric powder, Kashmiri Red Chilli Powder. Saute on low flame for about 10 seconds so that the spices don't get burnt
To this add the freshly ground paste and saute for 2 minutes
Next add the tomato puree and mix well. Cook for 1 minute
Add salt to taste, 1 tsp of sugar and garam masala and mix well
Now add 1/2 cup of water or as much required to get a gravy like consistency
Add the blanched green peas and cover and cook till the peas get done
Crush the kauri methi between the palms of your hand and add this to the Green Peas Masala
Switch off the gas and transfer to a serving bowl
Serve Green Peas Masala with hot rotis, parathas etc
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