Apr 18, 2013

Mutter masala -- Green peas masala

Green peas or Mutter or Pachi batani these three names goes to one vegetable. Which is a very favorite in all over India. In India we get this beautiful green pearls only for few months. So Ibuy the green peas in bulk in the winter andfreeze them for a year. Because fresh peas gives a different flavor to the dish then dried peas. I try to make more recipes with fresh green peas during the season. fresh green peas are rich in fiber, protein, minerals, vitamins and low in calories. So let's check a recipe with this seasonal vegetable..
INGREDIENTS:----
Green peas   ---  2 cups
Onion  ---- 1 big finely chopped
Chana masala powder   ----   1 and half tea sp
Red chilli powder  ---   3/4 tea sp
Sugar   ----   1/2 tea sp
Kasuri methi  ---  1 tea sp
Salt to taste
Turmeric powder  --- 1/4 tea sp 
Finely chopped coriander leaves   --- 1 tab sp
green peas masala TO SAUTE  AND GRIND:--
Tomatoes  ---- 4 medium
Onion   ----- 2 medium
Ginger  --  1/2 inch piece
Garlic ---  8 cloves
Green chillies  ----  2
Oil   ---- 1 tea sp
Heat oil in apan add onion pieces and fry till they turn in to light brown color then add tomato pieces.
Fry tomato pieces till mashy then add green chilli pieces, ginger and garlic give a good stir and switch off the heat and let it cool.
Grind thid fried ingredients in to a smooth paste and set aside.
FOR PASTE 2:--
Cashew nuts  --- 8
Curd   ---  2 tabs p
Grind cashew nut with curd in to asmooth paste and set a side.
FOR TEMPERING:---
Cloves  ----  2
Cinamon   ----- 1/2 inch piece
Cumin seeds  ----   1 tea sp
Oil   ----   1 tab sp
Butter   --- 1 tab sp (optional)
METHOD:--
1. Heat oil and butter in a pan add cloves, cinamon, cuminseeds, fry for a while, then add the tomato and onion paste.
2. Add red chilli powder, turmeric powder, green peas and half cup water and cook in medium heat till the gravy leaves the oil from the sides.
This will take 10 minutes in a medium heat.
3. Now add sugar, kasuri methi, cashew nut and curd paste, salt to taste mix well and cook in a low heat for 5 more minutes, now if required  add a 1/4 cup of water.
4. Sprinkle channa masala on top mix well to combine cover and leave for 2 minutes on low heat and switch off the heat.
Garnish with chopped coriander leaves and serve hot with roti or rice and this will go very well with dosa also as a side dish.
This is my third recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here
 

11 comments:

kitchen queen said...

delicious and yummy finger licking peas masala.

Hamaree Rasoi said...

Delicious and mouthwatering mutter masala. wonderfully prepared.
deepa

vaishali sabnani said...

the cahnna masala will give the dish a wonderful flavor..lovely click Padma!

Priya Suresh said...

Give me that bowl,super tempting green peas masala, love to enjoy with some rotis.

Harini-Jaya Rupanagudi said...

delicious gravy!

Srivalli said...

This surely looks so thick and rich Padma..very tempting..

Archana Potdar said...

Ayoo! what a yummy looking curry. I want this one. Love the use of black bowls.

Pavani N said...

Green peas curry looks amazing.

Manju said...

Mouthwatering one, turned out perfect color.

Preeti Garg said...

Love this gravy richness and color.. mouthwatering

Suma Gandlur said...

The color of the gravy looks amazing.