Happy Cooking:Green Peas/Muttar in Masala....Indian Masala

Happy Cooking: Green Peas/Muttar in Masala….Indian Masala


Dear Friend,

We are in the midst of a season that offers us vegetables, in abundant variety. I know it’s a bit early, but, soon the market will be flooded with a variety of green sweet peas, amongst other vegetables. I am sure you would want to indulge yourself having this dish which is rich, simple and tasty fare.

For two servings you will require:

1&1/2 cup shelled green peas.

02 small onions-diced fine.

01 big 0r 02 small tomato- diced fine.

02 green chilly.

1/2 cup fresh coriander leaves-diced.

01 tps of red chilly powder, coriander powder, curry powder, turmeric powder and jeera/cumin.

04 cloves, 04 green cardamom and 1” stick of cinnamon.

02 tps ginger garlic paste. Salt to taste.

03 Tps cooking oil.

Water.



Method


Step One

In a separate pan, pour in ½ tps oil and heat on slow flame. Put in the green peas and stir fry, to coat all of the peas. Add a generous pinch of sugar and stir . As the green peas acquire deep green color and gloss, pour in water enough to drown the peas. Watch it boil. When all of the water begins to bubble switch off the flame and keep aside, as it is, to cool. This will help the green peas to retain its glossy green color, till the end of the cooking time.


Step Two


In a separate kadai/wok pour in the remaining oil and heat on slow flame. Put in jeera, split open green cardamom & cinnamon. Fry. When the jeera begins to turn golden, put in the ginger garlic paste and fry along with the green chilly, but do not burn.

Adjust to medium flame, put in the diced onion and stir fry till the onion turns golden. DO NOT BURN THE ONION OR ELSE THE DISH WILL SPOIL.

Add to the above all the dry Masala and stir fry. Put in 2-3 spoons of water to combine the Masala, and help break down the onion to near paste.

Now add ¾ of the diced tomato, 1/2 of the fresh coriander and sauté the combination till the oil appears to separate. Keep adding water spoon by spoon to ensure it remains moist and does not burn. Add salt to taste

Now, add in the green peas along with its water. Adjust water just enough to cook the green peas, as well as maintain it’s moist near-dry state of the dish.

Remove to a flat serving platter and garnish with diced tomato and fresh coriander.


Serve with Paratha, Nan or poori.


November 16, 2009