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

Hi,
Now here is a dish that you will just love it. This one is for chapati/phoolka or paratha. Accompany this with salad of diced onion,radish,tomato,green chili and fresh coriander. Dress it fresh lime/lemon juice, flavoured with a little salt and black pepper powder. And/ OR any pickle of your choice.


For two servings you will require the following:


1. 02 cups shelled fresh Green peas.
2. 02 medium size onion, diced fine or reduced to paste.
3. 01 big tomato,diced fine. OR 04 tps tomato puree'.
4. Paste of 02 fresh green chili, 02 tps coriander leaves, 05 pods of garlic and 2'' ginger.
5. 01 tps red chili powder, coriander powder, garam masala, turmeric powder and Jeera. Salt to taste.
6. Water. cooking oil.
7. Garnish- 01 tps fresh coriander leaves.

Method

Step One.

1. In a wok/ kadai put in o1 tps cooking oil and heat on low flame. Add all of the green peas and stir gently to glaze all the peas. Sprinkle 1/2tps sugar and stir. When the wok starts to sizzle pour water just enough to drown the peas. Raise flame to medium and when you see the water starts to boil, count up to FIVE slowly and switch off the stove. Remove, and keep aside with the same water and cover to maintain the heat. This will ensure that your peas do not loose their shinning green color.

Step Two.

1. In the wok pour in 50ml oil and heat on medium flame. Add the fresh green paste along with jeera and fry till light golden.
2. Put in all of the onion and fry till golden,
3. Sprinkle in all of the dry masala and mix the tomato.Stir fry to roast. Add a few drops of water to avoid it burning and sticking to the bottom.
4. Put in the boiled green peas without the water it is boiled in. Retain the water and stir fry the mixture, well to ensure that the green peas blend well and only the masala reducing to a fine soft paste. Sprinkle the retained water to achieve the blend.
5. Adjust salt to taste. After achieving the required consistency cover and cook for a while. We should look to have a slightly moist dish to be able to eat with chapati/phoolka.

Before serving garnish with fresh coriander.