Friday, March 28, 2008

Peas Masala

Here is another simple dish that goes very well with chapathi, naans and Ghee Rice. Yes, it it Peas Masala or Mattar Masala. You can use the frozen peas for this dish if you are running short of time. But I like the fresh ones or the dry ones the most for this dish. Here I have used the dried ones. I soaked them overnight and boiled them the next day. It's tastes so different from the frozen ones. So, let's go to the recipe.

Green Peas- 2 1/2 cups
Onion- 1 (small or medium)
ginger- 1"
garlic- 3 pods
fennel seeds- 1 tsp
cumin- 1/2 tsp
corriander seeds- 1/4 tsp
corriander leaves- a small fistful
mint leaves- 2 or 3 (optional)
green chilli- 1
tomatoes- 1 big
turmeric- 1/2 tsp
chilli powder- 1/4 tsp

chicken masala powder- 1/2 tsp(can use garam masala or any other masala powder)
salt- as required
water- 1 1/2 cups.

Soak dry peas overnight. Next day boil until just done with some salt and set aside.Heat oil in a kadai. Grind everything from onion to green chillies. Add this paste to the oil and fry until you get a good smell or until the raw smell goes away. Then add finely chopped tomatoes and all the curry powders. Saute for 5 mins until the tomatoes gets all mushed up and the oil spots appear on top. Then pour water. The measure for water is approximate. You can add more or less as needed. Bring it to a nice boil. Then add boiled peas and boil one more time. Garnish with corriander leaves. You can add some cream or malai to make this gravy rich. Adding some cashew nut paste makes the gravy rich too. I've not used any of those here. But you can try it if you want. These can make your dish taste the best only setting apart the calorie aspect. I served mine with roti on the day I made. Next day I served it for Dosas. Tasted great with both.

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