The market is flooded with fresh green peas, so I am using ample quantity of fresh green peas in many of my dishes. Peas are low in calories and contains no cholesterol They are excellent source of folic acid and also contain adequate amount of anti-oxidants. Peas masala is a very simple and delicious dish that goes well not only with chapati and poori but also with pulao and other flavored rice like ghee rice, jeera pulao etc. Today let us learn how to prepare matar masala following our easy matar/peas masala recipe.
Heat oil + butter (or oil alone), fry onions till it turns golden brown stirring continuously.
Add ginger, garlic and green chilli and saute for a few more minutes.
Add tomatoes and cook till tomatoes turn mushy. Leave it to cool.
Then grind it to a fine paste and keep it ready.
Heat 1-2 tbsp of oil in a pan or pressure pan, add jeera seeds, when it splutters, add the ground paste, all the ingredients mentioned under “spice powder” and saute for a few minutes. (Since we have already cooked everything well, we do not have to cook for a long time now)
Add green peas, 1 cup of water, need salt and pressure cook for 2 whistles. Mix well and garnish with coriander leaves.
Peas masala is ready to be served as a side dish for chapati or pulao.
If dry peas is used to make this gravy, soak the peas overnight and pressure cook adding salt till soft.
You can use frozen peas also. In that case, do not pressure cook, just rinse it well and use it.
For the peas masala to be tasty – You have to fry the onions well and you have to cook the tomatoes till mushy. Do not add water before the tomatoes get cooked well. If it is too dry, you may add 1or 2 tbsp of water. These two steps are very important.
Instead of pressure cooking, you can even cook peas separately till soft and add to the gravy and cook for a few minutes till everything gets incorporated well.
A close up shot for you all
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