Fresh green peas masala (pattani masala)- preparation time 20 to 25 mins
Wish you all a very Happy new year. Let this year filled with happiness, peace and love. Hope you all celebrated new year well.
Health tips:- Peas is rich in Vitamin K, Vitamin C,iron, Manganese, folate, phosphorous,copper, zinc, protein, etc. So try to use fresh peas when available inside of tinned or preserved one. You can add peas in gravies, kuruma, dry curry and salad, so the required nutrients will be added at least in small quantity. People who have some uric acid problem should avoid it.
I made the peas masala and it came out well. I won't buy ginger-garlic paste so i used fresh ginger and garlic. You can use it if you have the paste. I didn't make onion or tomato paste. Try this out this is simple and easy to make. I used masala powder(i will surely share the making of masala powder) which i made in home but you can use your garam masala.
Ingredients:-
Fresh peas - 1 cup (or 50 to 100 gms according to your wish)
Onion - 1 ( chopped to thin half inch strips)
Tomato - 2 chopped finely
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Fresh coriander leaves - 2 tbsp
Sambar powder - 1/2 tsp
Ginger - 1 inch (chopped to fine strips or crushed)
Saunf - 1/2 tsp
Garlic - 4 ( crushed nicely along with 1/2 tsp of saunf)
Bay leaf - 1 (spilt to small pieces)
Garam masala - 1/2 tsp
Sesame oil - 3 tbsp
Preparation method:-
In a pressure pan (or some heavy bottomed pan) add oil, bay leaf and roast. Add crushed ginger, garlic, saunf sortae for few mins.
Add chopped onion, green chili, peas, little salt and fry till the onion is slightly cooked. Now add sambar powder, turmeric powder.
Fry for few seconds and add chopped tomato and sortae till the tomato is cooked. Add 1 tbsp of coriander leaves, garam masala and mix well.
Add water till it comes to gravy consistency (might be 25 to 50 ml) and pressure cook for 1 or 2 whistle.
Open the lid after 10 mins or vapor is released and cook till the gravy is thick and oil separates.
Garnish with chopped fresh coriander leaves. Serve this with hot chapathi or poori. This will be very tasty.
Note :You can increase the spice level according to your taste by adding green chili. If the gravy is too spicy don't worry add some thick coconut milk or normal milk and mix it will be tasty.
Wish you all a very Happy new year. Let this year filled with happiness, peace and love. Hope you all celebrated new year well.
Health tips:- Peas is rich in Vitamin K, Vitamin C,iron, Manganese, folate, phosphorous,copper, zinc, protein, etc. So try to use fresh peas when available inside of tinned or preserved one. You can add peas in gravies, kuruma, dry curry and salad, so the required nutrients will be added at least in small quantity. People who have some uric acid problem should avoid it.
I made the peas masala and it came out well. I won't buy ginger-garlic paste so i used fresh ginger and garlic. You can use it if you have the paste. I didn't make onion or tomato paste. Try this out this is simple and easy to make. I used masala powder(i will surely share the making of masala powder) which i made in home but you can use your garam masala.
Ingredients:-
Fresh peas - 1 cup (or 50 to 100 gms according to your wish)
Onion - 1 ( chopped to thin half inch strips)
Tomato - 2 chopped finely
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Fresh coriander leaves - 2 tbsp
Sambar powder - 1/2 tsp
Ginger - 1 inch (chopped to fine strips or crushed)
Saunf - 1/2 tsp
Garlic - 4 ( crushed nicely along with 1/2 tsp of saunf)
Bay leaf - 1 (spilt to small pieces)
Garam masala - 1/2 tsp
Sesame oil - 3 tbsp
Preparation method:-
In a pressure pan (or some heavy bottomed pan) add oil, bay leaf and roast. Add crushed ginger, garlic, saunf sortae for few mins.
Add chopped onion, green chili, peas, little salt and fry till the onion is slightly cooked. Now add sambar powder, turmeric powder.
Fry for few seconds and add chopped tomato and sortae till the tomato is cooked. Add 1 tbsp of coriander leaves, garam masala and mix well.
Add water till it comes to gravy consistency (might be 25 to 50 ml) and pressure cook for 1 or 2 whistle.
Open the lid after 10 mins or vapor is released and cook till the gravy is thick and oil separates.
Garnish with chopped fresh coriander leaves. Serve this with hot chapathi or poori. This will be very tasty.
Note :You can increase the spice level according to your taste by adding green chili. If the gravy is too spicy don't worry add some thick coconut milk or normal milk and mix it will be tasty.
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