Matar masala dry

Name: Matar masala dry
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 grams green peas, fresh, shelled; 3 tablespoons oil; 1⁄2 teaspoon cumin seeds; 3 medium size onions; 1 teaspoon garlic finely chopped; 1 tablespoon ginger finely chopped; 2 teaspoons coriander powder; 1⁄4 teaspoon turmeric; 1⁄2 teaspoon red chilli powder; 1 tsp Kasuri methi; 1 teaspoon salt, or to taste; 1 tablespoon ginger, julienned

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#WS
#week1
#matar
#green_peas
#cookpadinda
Our green peas masala Punjabi or matar ki sabji derives its flavor, not from the spices or other ingredients that go into its making, but from the sweet green winter peas themselves. The use of seasonal, fresh peas is quintessential for this preparation, which is a dry one, and is best eaten with phulkas or paranthas.Easy-to-make and super-fresh, this green peas recipe can perk up a simple meal in absolutely no time.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

30 minutes

3 servings

500 gramsgreen peas, fresh, shelled
3 tablespoonsoil
1⁄2 teaspoon cumin seeds
3medium size onions
1 teaspoongarlic finely chopped
1 tablespoonginger finely chopped
2 teaspoonscoriander powder
1⁄4 teaspoon turmeric
1⁄2 teaspoon red chilli powder
1 tspKasuri methi
1 teaspoonsalt, or to taste
1 tablespoonginger, julienned

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Steps

30 minutes

1

Place a kadhai on medium heat and pour in oil. Once the oil is hot, toss in cumin seeds and stir till they start to darken in colour. Add chopped onion and sauté till about 5 minutes.Add garlic and ginger and stir for 1 to 2 minutes. Toss in coriander powder, turmeric powder, and red chilli powder, and continue to cook, stirring, for another 2 minutes.
2

Add Kasuri methi and add salt.add the green peas. Stir to mix well and ensure that the onion masala coats the green peas. Pour in 1 tablespoon water, stir, then cover and cook, stirring occasionally, till ready, 8 to 9 minutes. Remove from heat.
3

Our matar masala dry is ready. Transfer it to a serving bowl and garnish with ginger juliennes. Serve hot with phulkas or parathas.It also makes a delicious combination with a meal of dal and rice.