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Dried Green Peas Masala (Curry) Recipe

Dried Green Peas Masala (Curry) is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Medium
Servings :
2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • Dried Green peas – 11/2 cup (320 grams)
  • Soaked drained weight – approx 650 grams
  • Potatoes – 3 nos (approx 300 grams)
  • Red Onion – 1 (approx 100 grams)
  • Tomato – 1 (approx 100 grams)
  • GingerGarlic Paste – 3 tbsp
  • Green chillies – 5 nos
  • Coconut Cuts – 50 grams
  • Cashew nut Paste – from 10 nos
  • Coriander Powder – 11/4 tbsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – ¼ tsp
  • Water – 1250 ml
  • Coriander leaves – ½ bunch
  • Oil – 2 tbsp
  • How to Make Dried Green Peas Masala (Curry):

    1. Soak green peas in water overnight.
    2. Finely chop tomato and onion, store separately.
    3. Wash and chop coriander leaves.
    4. Wash and cut coconut into small bits.
    5. Cut potatoes into cubes with skin on.
    6. Pressure cook soaked drained peas and diced potatoes in water till 1 whistle and now reduce the flame to medium and simmer for 40 mins. Do not add salt at this stage.
    7. To heated, Oil [1 tbsp] in a non-stick pan, add cumin seeds, allow to splutter.
    8. Add onion and salt to taste, sauté on medium flame for 5 mins.
    9. Add ginger-garlic paste and sauté for another 10 mins.
    10. To this add coriander and turmeric powder sauté for 3-4 mins, be careful not to burn it, or else it could turn bitter.
    11. Transfer to a grinder and make a smooth paste with some stock from the cooked peas.
    12. In the same pan add 1 tbsp oil, and stir in the coconut chips till light golden brown on medium flame.
    13. Add the ground paste, cashew nut paste and stir in for about 5 mins.
    14. Now add the chopped tomatoes and cooked peas. Mix well. Bring to boil. Cook for 10 – 12 minutes till all is blended in well.
    15. Sprinkle chopped coriander leaves.
    16. Serve hot with brown rice and a drizzle of home-made ghee.




     

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