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Matar Ki Sabzi
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By : Saroj Kering
Category : Potato, Curries
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Make paste of all dry masala powders in 1/2 cup water.
  2. Heat oil in a frying pan, add seeds, curryleaves, green chilli.
  3. Add asafetida, allow to splutter, add masala paste.
  4. Stir while cooking, for half a minute.
  5. Add curds, stir continuously till it starts boiling.
  6. Stir further till all whiteness of curds is not visible.
  7. Add 1/2 cup water, bring back to a rolling boil.
  8. Add in peas, potatoes, saving 2 pieces.
  9. Smash saved 2 pieces of potato, add to mixture.
  10. Cover and simmer on medium, till gravy is a little thick.
  11. Pour into serving bowl, garnish with chopped coriander.
  12. Serve hot with boiled rice or phulkas, or puris.

Making Time : 15 minutes
Makes : 3-4 servings
Shelf Life : Best fresh

250 gms. peas, boiled, drained
2 potatoes boiled, chopped into cubes
1 small tomato chopped
1 small capsicum chopped finely
1 stalk curryleaves
1 tsp. coriander leaves finely chopped
1 green chilli slit
2 tbsp. fresh curds, beaten
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2-3 pinches asafetida
2-3 pinches garam masala powder
1/4 tsp. each cumin & mustard seeds
salt to taste
2 tbsp. oil

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