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BLM CP GJ APB GUJ MOK BCM SP NK NA
BLM CP GJ APB GUJ MOK BCM SP NK NA

....shortcut to your family's heart

Monday, September 21, 2020

DHABEWALI MATAR SABZI


INGREDIENTS:

Green peas
1.5 cup
Onion
2 medium
Tomato
2 medium
Ginger
1-inch piece
Green chili
1-2
Curd
2-3 tbsp
Cashew nuts
6-8
Salt
As needed
Turmeric powder
¼ tsp
Red chili powder
½ tsp
Chana masala powder
1.5 tsp
Sugar
½ tsp
Kasuri methi
1 tsp
Coriander leaves
2 tbsp – finely chopped
Oil
1-2 tbsp
Cumin seeds
½ tsp
Cinnamon stick
1-2 pieces

METHOD:
  • Rough chop 1.5 onions and chop the remaining ½ onion finely. Chop the tomatoes. Soak the cashews in warm water for 15 mins.
  • Heat 1 tbsp of oil and add the roughly chopped onions, ginger pieces, green chili. Saute until onions turn translucent.
  • Add the chopped tomatoes and saute until tomatoes are mushy. Remove from heat and let the sautéed mixture cool down.
  • After the mixture cools down, grind the mixture along with cashews into fine paste.
  • Heat the remaining 1 tbsp oil, add cumin seeds and cinnamon stick. As cumin seeds splutter, add the finely chopped onions. Sauté until onions are slightly golden.
  • Add the onion-tomato paste and saute for 3-5 mins. Add the curd, turmeric powder, red chili powder, and chana masala powder.
  • Mix well and cook for another 3-4 mins. Add 1 cup of lukewarm water and allow the gravy to come to a boil.
  • Add the frozen green peas, salt and sugar. Cook until the green peas are done. Add crushed kasuri methi and chopped coriander leaves. Mix well and remove from heat.
  • Serve the gravy hot with rotis or phulkas.



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