Ingredients

• 250 g - peas, boiled, drained
• 2 - potatoes boiled, chopped into cubes
• 1 - small tomato chopped
• 1 - small capsicum chopped finely
• 1 stalk - curry leaves
• 1 tsp - coriander leaves, finely chopped
• 1 - green chilli, slit
• 2 tbsp - fresh curd, beaten
• 1 tsp - red chilli powder
• 1/2 tsp - coriander seed powder
• 1/4 tsp - turmeric powder
• 2-3 pinches - asafoetida
• 2-3 pinches - garam masala powder
• 1/4 tsp each - cumin and mustard seeds
• Salt to taste
• 2 tbsp - oil

How to Make Matar Ki Sabzi

• Make paste of all dry masala powders in 1/2 cup water.
• Heat oil in a frying pan, add seeds, curry leaves, green chilli.
• Add asafoetida, allow to splutter, add masala paste.
• Stir while cooking for 30 secs.
• Add curds, stir continuously till it starts boiling.
• Stir further till all whiteness of curds is not visible.
• Add 1/2 cup water, bring back to a rolling boil.
• Add in peas, potatoes, saving 2 pieces.
• Smash saved 2 pieces of potato, add to mixture.
• Cover and simmer on medium, till gravy is a little thick.
• Pour into serving bowl, garnish with chopped coriander.
• Serve hot with boiled rice or phulkas, or puris.