Matar ki Sabzi, or spicy winter green pea curry, is a vibrant and flavorful dish that perfectly captures the essence of Indian cuisine. This comforting vegetarian curry boasts a delightful blend of aromatic spices, tender green peas, and a touch of creamy richness, making it a true culinary delight. Its versatility shines through – it's equally delicious served with fluffy rice, roti, or naan bread, making it a welcome addition to any meal. The vibrant green color and enticing aroma alone will have you craving a taste. It's a dish that warms the soul on a chilly evening and satisfies even the most discerning palate.
This recipe offers a straightforward approach to creating this classic dish, ensuring even novice cooks can achieve restaurant-quality results. We'll guide you through each step, from preparing the aromatic base to achieving the perfect balance of spice and creaminess. Ready to embark on a culinary journey to create this delicious and satisfying Matar ki Sabzi? Let's get started with the step-by-step instructions!
Tools Needed
- Pan
- Grinding jar
Ingredients
- Whole coriander: 1 teaspoon
- Black pepper: 8-10 grams
- Cumin seeds: 1/2 teaspoon
- Fennel seeds: 1/2 teaspoon
- Cloves: 2
- Oil: 1 teaspoon
- Onion: 1
- Tomato: 1 large (or 2 medium)
- Green coriander
- Green chillies: 2
- Ginger
- Garlic cloves: 4-5
- Curd (yogurt): 1/4 cup
- Water
- Whole red chillies
- Bay leaves
- Kashmiri red chilli powder
- Turmeric powder
- Red chilli powder
- Coriander powder
- Garam masala
- Green peas: 1 cup
- Salt
- Dry mango powder (optional)
Step-by-Step Instructions
Step 1. Preparing the Spice Base
- Fry whole coriander, black pepper, cumin seeds, fennel seeds, and cloves in a pan until fragrant.
- Set aside to cool.
- Heat oil in the same pan and sauté chopped onions until softened.
- Grind tomato into a paste.
- Grind green coriander, green chillies, ginger, garlic, fried spices, and cooled onions into a paste.
- Add curd and water to the paste and grind again until smooth.
Step 2. Sautéing and Building Flavors
- Heat oil in a wok and add cumin seeds, whole red chillies, and bay leaves.
- Add the tomato paste and cook for 1-2 minutes.
- Add Kashmiri red chilli powder (optional).
- Add the green coriander, ginger, garlic paste and fry until the spices start releasing oil.
- Add turmeric powder, red chilli powder, coriander powder, and garam masala. Fry for 1-2 minutes.
Step 3. Cooking the Green Peas
- Add water, salt, and green peas. Mix well.
- Cover and cook on low flame for 7-8 minutes.
Step 4. Finishing Touches
- Add dry mango powder (optional) for extra flavour.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Onions and garlic are optional.
- Use less water to create a thick gravy.
- Kashmiri red chilli powder adds color without much spice.
Nutrition
- Calories: approximately 250-300
- Fat: 10-15g
- Carbs: 30-35g
- Protein: 8-10g
FAQs
1. Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work perfectly well in this recipe. Just make sure to thaw them completely before adding them to the curry to prevent it from becoming watery.
2. How can I adjust the spice level?
Easily! Adjust the amount of chili powder or green chilies according to your preference. Start with less and add more to taste. You can also omit the chilies entirely for a milder curry.
3. What can I serve Matar ki Sabzi with?
It's delicious with rice, roti (flatbread), naan, or even paratha. It also pairs well with other Indian dishes, making it a great addition to a larger meal.
Enjoy your homemade Matar ki Sabzi! This flavorful curry is a testament to the simplicity and deliciousness of Indian cooking. We hope this recipe becomes a new family favorite, warming your hearts and bellies for years to come.