Skip to main content

The Versatile Peas



Greeen peas have to be the most versatile vegetable after potatoes. I eat them year round now that you can get them fresh not frozen. But late autumn and early winter is truly their season, when you get them at their freshest. Back at our home, you would notice peas pulao and matar paneer with increasing regularity around now. And by the time December rolls in, mom would be pairing peas with everything under the winter sun : carrots, cauliflower and if all else fails, potatoes to make aloo matar. This is our fail proof lunch : a tangy curry with two of the most favored vegetables that you can eat with either roti or rice.

And what's the best part about making anything with peas? You can eat them raw while you were shelling them, they are that fresh right now! So start by shelling peas and if you have some left to make the vegetable, read on.

Chop a large onion finely. Also chop a tomato into small cubes. Heat 2 tsp ghee in a pan, add onions and saute until lightly browned. Now add the tomato and saute for 2-3 minutes. Remove from the stove and let cool. Grind the sauteed onions and tomatoes to a fine paste to make your masala. Return to the pan with a tsp of ghee, saute for a minute then add 1/2 tsp turmeric, 1/2 tsp red chilli powder and roughly the same quantity of salt. Let cook until the raw turmeric smell goes away (a minute or so), then add a few tablespoons of water and stir to mix well. Simmer for a minute, then add 1/2 cup shelled peas and a potato cut into cubes. Add a cup of water, bring to a boil and simmer until the potatoes are cooked through.

Comments

Sunshinemom said…
I too love this - quick, tasty and quite royal too:)
Vij said…
Tasty! i loved the colours.
Rachel said…
I love the ever-so versatile peas...
Bhawana said…
I too love this curry. Whenever I cook this I make parathas and we finally end up overeating... too good.
Usha said…
One of my faves...looks delicious:)
Pallavi said…
i made gobhi aloo matar yesterday!! looked evry similar..though what i do is slightly different..it turns out the same i guess.. :)
Sagari said…
simple and yummy ,nice one
Hi...
This is a nice post. Ur peas recipe is so good. YUM!
Curry Leaf said…
I too make a similar version-actually so many gravies go with peas.nice with rotis and rices.
Aparna said…
We love our peas too.
When I was little, I was my mom's official peas sheller. The only thing was she would get only half of them to cook with, the rest would have reached my tum, uncooked!

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…