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Peas ki Sabzi
Method
Makes: 3-4 servings
Shelflife: Best fresh
- Make paste of all dry masala powders in � cup water.
- Heat oil in a fryingpan, add seeds, curryleaves, green chilli.
- Add asafetida, allow to splutter, add masala paste.
- Stir while cooking, for half a minute.
- Add curds, stir continuously till it starts boiling.
- Stir further till all whiteness of curds is not visible.
- Add � cup water, bring back to a rolling boil.
- Add in peas, potates, saving 2 pieces.
- Smash saved 2 pieces of potato, add to mixture.
- Cover and simmer on medium, till gravy is a little thick.
- Pour into serving bowl, garnish with chopped coriander.
- Serve hot with boiled rice or phulkas, or puris.
Makes: 3-4 servings
Shelflife: Best fresh
Ingredients:
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
� tsp. coriander seed powder
� tsp. turmeric powder
2-3 pinches asafetida
2-3 pinches garam masala powder
� tsp. each cumin & mustard seeds
salt to taste
2 tbsp. oil
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
� tsp. coriander seed powder
� tsp. turmeric powder
2-3 pinches asafetida
2-3 pinches garam masala powder
� tsp. each cumin & mustard seeds
salt to taste
2 tbsp. oil
