A picture of Matar Masala.

Matar Masala

pinksocks @cook_7828550

Well I might have joined this group of food blogging enthusiasts very late but I am fortunate to be a part of the BM#25 which is a landmark of its own. A lot ladies took a trip to Ahmedabad and spent a couple of days giving, receiving and learning. I could not be a part of it but I am glad to be cooking for this month's theme. I am a day late but what the heck. I made it :) Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM#25
This is a really quick fix when I run out of most of the veggies. I always have a bag of peas in the freezer. Since we are getting fresh ones right now, I am freezing the "real" deal right out of the shell. Pati and I love peas in all forms.
I made this curried peas to be devoured with toast/bhakri/poori one morning and we were set till afternoon.
It needs very basic ingredients actually. :)

Well I might have joined this group of food blogging enthusiasts very late but I am fortunate to be a part of the BM#25 which is a landmark of its own. A lot ladies took a trip to Ahmedabad and spent a couple of days giving, receiving and learning. I could not be a part of it but I am glad to be cooking for this month's theme. I am a day late but what the heck. I made it :) Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM#25
This is a really quick fix when I run out of most of the veggies. I always have a bag of peas in the freezer. Since we are getting fresh ones right now, I am freezing the "real" deal right out of the shell. Pati and I love peas in all forms.
I made this curried peas to be devoured with toast/bhakri/poori one morning and we were set till afternoon.
It needs very basic ingredients actually. :)

Matar Masala

pinksocks @cook_7828550

Well I might have joined this group of food blogging enthusiasts very late but I am fortunate to be a part of the BM#25 which is a landmark of its own. A lot ladies took a trip to Ahmedabad and spent a couple of days giving, receiving and learning. I could not be a part of it but I am glad to be cooking for this month's theme. I am a day late but what the heck. I made it :) Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM#25
This is a really quick fix when I run out of most of the veggies. I always have a bag of peas in the freezer. Since we are getting fresh ones right now, I am freezing the "real" deal right out of the shell. Pati and I love peas in all forms.
I made this curried peas to be devoured with toast/bhakri/poori one morning and we were set till afternoon.
It needs very basic ingredients actually. :)

Well I might have joined this group of food blogging enthusiasts very late but I am fortunate to be a part of the BM#25 which is a landmark of its own. A lot ladies took a trip to Ahmedabad and spent a couple of days giving, receiving and learning. I could not be a part of it but I am glad to be cooking for this month's theme. I am a day late but what the heck. I made it :) Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM#25
This is a really quick fix when I run out of most of the veggies. I always have a bag of peas in the freezer. Since we are getting fresh ones right now, I am freezing the "real" deal right out of the shell. Pati and I love peas in all forms.
I made this curried peas to be devoured with toast/bhakri/poori one morning and we were set till afternoon.
It needs very basic ingredients actually. :)

Saved

Ingredients

20 mins

2-portion

1 cuppeas Shelled , washed and boiled ... .
2 tbspsCurd ... .
1 tbspTomato puree ... .
Salt .
1/2 tspJeera cumin seeds / ... .
1/2 tbspOil ....
1chilly .. . green [ Slit in the center
Pinchturmeric of .
to tastechilly . Red powder
1/2 tspDhaniya powder .. .
1/8 cupWater th ... .

Saved

Steps

20 mins

1

Let the oil heat in a pan. Add jeera and let it splutter.
2

Add the green chilly and tomato puree.
3

Add the masalas i.e. salt, dhaniya powder and red chilly powder.
4

Now add the peas and water.
5

Let them bubble.
6

Add the curd while the flame is low.
7

Cook until all the peas are coated with the masala.
8

Serve warm with toast/bhakri/paratha/poori

Saved

Cooksnaps

Saved

pinksocks @cook_7828550

on February 18, 2013 11:46

Hi, Welcome to my Blog!

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