leela's recipes: Peas

Showing posts with label Peas. Show all posts

December 31, 2022

Cauliflower, Peas & Potato Sabzi

Serves 4-6

2 cups, when cut, cauliflower

3 smallish potatoes

1 cup shelled peas

Hing

Mustard seeds

8-10 curry leaves

2 green chillies, finely chopped

Turmeric pwdr

Salt

1/2 tsp sugar

2 tbsp grated fresh coconut

Coriander leaves

Cut cauliflower into small florets. Cut the potatoes into 3/4 inch dice. Burst mustard seeds in oil. Add hing, curry leaves. Then add potatoes, cauliflower, peas, green chillies, turmeric, salt and sugar. Stir for 2 minutes. Add about 1/4 cup of water and stir. As soon as the water begins to bubble, cover and turn the heat to low. Cook for 10-15 mins or unti the potatoes are just done. Sprinkle coconut and coriander on top.

November 7, 2022

Pattani Rice

June 12, 2021

Week 20 - Mattar Paneer

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September 11, 2020

Doing a lot of cooking during this COVID time. Just to keep ourselves busy and stay connected, we decided to cook one recipe, chosen by one of us, every week. We then share pictures and discuss how the dish turned out with family online. Third week completed and it's been fun.

Week 1 recipe - Summer squash and green peas

3 Tbsps ghee or 1 1/2 tbsps each veg oil and butter,
2 green chillies, stemmed, seeded and cut lengthwise into slivers
1 tsp cumin seeds
8-10 small zucchini (about 685gms), cut into 1/2-inch cubes (can also use bottle gourd)
1/2 tsp turmeric
1 tbsp ground coriander
1 1/2 cups fresh peas in pods or 285 gms frozen peas
3 tbsps chopped fresh coriander

1. Heat ghee or oil in a heavy 2-3 quart/liter nonstick saucepan over medium heat. Add the chillies and cumin seeds and fry until they begin to darken. Stir in the zucchini, turmeric, coriander powder, peas, half of the fresh herb, and the butter (if you used veg oil). Cover and cook for 10 minutes, stirring occassionally.

2. Uncover and saute until the zucchini softens. If using frozen peas, add them now. Add the salt and the remaining coriander leaves. Gently mix and serve.

November 16, 2009

Methi Mattar Curry

I rarely buy methi leaves as I hate cleaning it and also any dish I make with methi never comes out well. I made gajar methi subzi couple of times and it was a disaster. But this time I could not resist buying the methi leaves from the market as it looked so fresh (fresh vegetables are a rarity in our area). I spent 2 hours cleaning it and then I spent the next hour looking for an easy recipe. Finally, I decided on the methi mattar malai recipe by Tarla Dalal. The dish came out very well and I will definitely be making it again.

Methi Mattar Curry (adapted from Tarla Dalal's microwave cooking recipes)

1 1/2 cups fenugreek (methi) leaves, chopped

1/4 tsp cumin seeds

1/2 cup green peas, boiled

1/2 cup milk

2 tbsps oil

salt to taste

To be ground into a paste

1 onion

1 green chilli

1/2" piece ginger

1 clove garlic

2 tbsps cashewnuts

Wash the chopped fenugreek leaves, add 1/2 tsp of salt and leave aside for 10 minutes. Then, squeeze out the water. In a pan, heat oil. Add jeera seeds and when it splutters, add fenugreek leaves and fry for 2 minutes. Transfer this to another dish. In the same pan, heat 1 tbsp of oil, add the prepared paste and fry till raw smell goes. Add the milk, salt, boiled peas, and fenugreek leaves and fry till the gravy thickens. Serve hot with rotis.