Green Peas Masala is an easy to make side dish for chapathi/roti. If you're saturated with usual vegetable gravy, this can be a good diversion and change for your taste buds. I have used frozen peas for this recipe. So before cooking, I soaked a cup of frozen peas in boiling water for 5 minutes and then strained and used the peas for my cooking purpose.
Green peas is loaded with nutrients and it can be a good option for healthy eating.
Health Benefits of Green Peas:
1. It is good source of Proteins, vitamins, soluble as well as insoluble fiber.
2. It is low on Calories. Around 100gms of Green peas has around 80 calories.
3. It is excellent source of Folic Acid. It helps to prevents neural tubal defects in newborn. Hence a best choice for expectant mothers.
4. It is rich in Vitamin C, Vitamin K and Vitamin A.
Ingredients:
1. Green Peas - 1 Cup
2. Big Onion - 1, chopped
3. Big Tomato - 1, chopped (or) Tomato Paste - 2 Tsp
4. G.Chillies - 3, Slit lengthwise
5. Garlic pods - 2 or 3, chopped
6. Ginger - 1 inch piece, chopped
7. Red Chilly Powder - 1/2 tsp
8. Coriander Powder - 3/4 tsp
9. Garam Masala Powder - 1/4 tsp
10. Salt - 1 or 2 tsp
11. Coriander leaves - 1 handful
12. Water - 1/4 cup
13. Oil - 3 tsp (for seasoning)
Preparation of Green Paste:
1. In a Kadai, add 1 tsp of oil and add the onions, ginger, garlic and green chillies and fry until the onions becomes light brown and then remove.
2. If you are not using tomato paste, add chopped tomato and cook till it becomes mushy, if required add little water if the mixture starts sticking to the bottom, otherwise avoid water. If you're using tomato paste, avoid this step.
3. Cool the above and take it into a mixer. Add a handful of coriander leaves and little water and grind to a thick paste. The paste will look green colour due to the coriander leaves.
Method:
1. In a pressure cooker, add 2 tsp of oil. When oil becomes hot, add the Green Paste and saute for a minute.
2. In the green paste preperation, if you have not used tomato, then add 2 tsp of tomato paste now and mix and cook for a minute or two, otherwise omit this step.
3. Now add all the powders, namely, red chilly powder, coriander powder, garam masala powder and salt. Mix well and cook for another minute or two.
4. Add the green peas and required water (if the gravy is thick) and give a nice mix. Check for salt and spice, adjust according to your taste and close the cooker and add weight. Allow 2 whistles. Switch off. Cool and open and change to a serving bowl.
5.Optionally, towards the end, garnish with coriander leaves and one fried green chilly.
Tips:
1. Tomato paste is added to give a rich color to the gravy. If you are using tomato, use a ripe red one to give nice color.
2. I have used frozen peas, which was soaked in hot water for 5 minutes and used for immediate cooking.
3. If dry peas is used, soak the peas overnight and pressure cook adding salt till soft.
4. If fresh peas is used, allow another extra whistle or two and then remove.
Green peas is loaded with nutrients and it can be a good option for healthy eating.
Health Benefits of Green Peas:
1. It is good source of Proteins, vitamins, soluble as well as insoluble fiber.
2. It is low on Calories. Around 100gms of Green peas has around 80 calories.
3. It is excellent source of Folic Acid. It helps to prevents neural tubal defects in newborn. Hence a best choice for expectant mothers.
4. It is rich in Vitamin C, Vitamin K and Vitamin A.
Ingredients:
1. Green Peas - 1 Cup
2. Big Onion - 1, chopped
3. Big Tomato - 1, chopped (or) Tomato Paste - 2 Tsp
4. G.Chillies - 3, Slit lengthwise
5. Garlic pods - 2 or 3, chopped
6. Ginger - 1 inch piece, chopped
7. Red Chilly Powder - 1/2 tsp
8. Coriander Powder - 3/4 tsp
9. Garam Masala Powder - 1/4 tsp
10. Salt - 1 or 2 tsp
11. Coriander leaves - 1 handful
12. Water - 1/4 cup
13. Oil - 3 tsp (for seasoning)
Preparation of Green Paste:
1. In a Kadai, add 1 tsp of oil and add the onions, ginger, garlic and green chillies and fry until the onions becomes light brown and then remove.
2. If you are not using tomato paste, add chopped tomato and cook till it becomes mushy, if required add little water if the mixture starts sticking to the bottom, otherwise avoid water. If you're using tomato paste, avoid this step.
3. Cool the above and take it into a mixer. Add a handful of coriander leaves and little water and grind to a thick paste. The paste will look green colour due to the coriander leaves.
Method:
1. In a pressure cooker, add 2 tsp of oil. When oil becomes hot, add the Green Paste and saute for a minute.
2. In the green paste preperation, if you have not used tomato, then add 2 tsp of tomato paste now and mix and cook for a minute or two, otherwise omit this step.
3. Now add all the powders, namely, red chilly powder, coriander powder, garam masala powder and salt. Mix well and cook for another minute or two.
4. Add the green peas and required water (if the gravy is thick) and give a nice mix. Check for salt and spice, adjust according to your taste and close the cooker and add weight. Allow 2 whistles. Switch off. Cool and open and change to a serving bowl.
5.Optionally, towards the end, garnish with coriander leaves and one fried green chilly.
Tips:
1. Tomato paste is added to give a rich color to the gravy. If you are using tomato, use a ripe red one to give nice color.
2. I have used frozen peas, which was soaked in hot water for 5 minutes and used for immediate cooking.
3. If dry peas is used, soak the peas overnight and pressure cook adding salt till soft.
4. If fresh peas is used, allow another extra whistle or two and then remove.
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