I
have eaten and prepared various types of gravy using Green Peas,but
this is an entirely different recipe that was told to me by my mother in
law . An all time favorite in our home.Its simple to prepare and tastes
really very nice.
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2
1 medium sized onion - cut into big slices
250 gms fresh/frozen green peas.
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
1/4 tsp saunf
4 tbsp cooking oil
salt to taste.
Note : If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2
Ingredients
2 Ripe tomatoes - cut into cubes1 medium sized onion - cut into big slices
250 gms fresh/frozen green peas.
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
1/4 tsp saunf
4 tbsp cooking oil
salt to taste.
Note : If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.
Method
- Take a kadai with 2 tbsp cooking oil and heat on medium flame.
- When the oil is hot,add the jeera and allow it to crackle.
- Add the cinnamon stick,chopped onions,green chilli,chooped ginger,haldi and saute until onion turns light pink.
- Add the chopped tomatoes and red chilli powder and cook until the tomato turns mushy.
- Allow this to cool and then grind this in the blender into a smooth paste.While grinding add the saunf also.
- Heat the kadai with some oil and crackle the cumin seeds.
- Add the tomato paste ,salt , dhania powder and cook the paste.
- When the paste starts boiling,add the fresh peas or the cooked peas to this mixture.
- Close with a lid and cook until peas is nicely cooked and the paste starts leaving the sides of the oil is seen floating on the top of the gravy.
- Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.
very interesting - both the recipe as well as that its come from ur MIL :) looks yummy !
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