Matar Masala

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.

You shall need: [Feeds 2]

1 cup… Shelled, washed and boiled peas

2 tbsp… Curd

1 tbsp… Tomato puree

Salt

1/2 tsp… Jeera/cumin seeds

1/2 tbsp…Oil

1.. green chilly [Slit in the center]

Pinch of turmeric

Red chilly powder to taste

1/2 tsp.. Dhaniya powder

1/8th cup… Water

Method:

• Let the oil heat in a pan. Add jeera and let it splutter.
• Add the green chilly and tomato puree.
• Add the masalas i.e. salt, dhaniya powder and red chilly powder.
• Now add the peas and water.
• Let them bubble.
• Add the curd while the flame is low.
• Cook until all the peas are coated with the masala.
• Serve warm with toast/bhakri/paratha/pooris.

Cheers

About these ads