Matar Pyajwale

A fibre-rich and mouth-watering treat of green peas and onions! Remember not to overcook the peas to retain their colour and nutrients.

Preparation Time: 15 mins.
Cooking Time: 15 mins.
Serves 4.

1 1/2 cups green peas
1 1/2 cups onion rings
2 tomatoes
1/2 cup chopped tomatoes
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped ginger
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
3/4 tsp garam masala
1/2 tsp dried mango powder (amchur)
2 tsp oil
salt to taste

For the garnish
1/4 cup chopped corriander (dhania)

1.Boil a vesselful of water and add the whole tomatoes to it.
2.Remove after a few minutes, peel and blend to a smooth purée. Keep aside.
3.Heat the oil in a non-stick pan, add the cumin seeds and fry till they crackle.
4.Add the onion rings and sauté till they are light brown.
5.Add ginger and fry for a while. Add the tomato purée, red chilli powder, coriander-cumin seed powder, garam masala and amchur and mix well.
6.Cook for 7 to 8 minutes. Sprinkle a little water if required.
7.Add the boiled green peas and salt, mix well and cook for another 2 to 3 minutes.
8.Add chopped tomatoes and mix well.
9.Serve hot garnished with coriander.

Suggested Accompaniment:
Kanda Chapathi

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