Another green peas recipe before green peas go out of season.hariyali means green and matar means green peas.
There are dozens of ways of cooking mutter, but this one truly tingles the tastebuds thanks to dominance of coriander in the masala.
Hariyali Mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too.
recipe source"purvasfoodfunda.blogspot.in"
Ingredients
1 cup boiled green peas
2 tbsp oil+ butter
1 tsp cumin seeds (jeera)
turmeric powder -1/4 tsp
onion medium chopped -1
tomato cut in cubes - 1
a pinch of asafoetida (hing)
salt to taste
1/4 cup chopped low-fat paneer (cottage cheese) cubes (optional)
To Be Ground Into A Smooth Paste (using Little Water)
2 cups chopped coriander (dhania)
4 green chillies , roughly chopped
half inch ginger (adrak)
4 garlic (lehsun) cloves (lehsun)
2 tbsp lemon juice
fresh grated coconut - 3 tbsp
cashewnuts/melon seeds- 2 tbsp
fennel seeds -1 tsp
cumin seeds - 1 tsp
cinammom stick - 1 inch
pepper corns /kali miri - 4-5
sugar -pinch
cloves/lavang -2
garnish
tomato slices / grated cheese
For Serving
phulkas
Method
1.grind ingredients mentioned above to smooth paste. boil water with little sugar and boil peas
for 2 minutes and then put them in cold water,drain and keep aside
2.Heat the oil+ butter in a non-stick kadhai and add the cumin seeds.
3.Add the asafoetida ,turmeric,chopped onion and saute till onion is pink.
4Now add the prepared green paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5.Add the blanched green peas, tomato slices,about 3/4 cup water ,mix well ,cover pan cook on a low flame
for 7-10 minutes, keep checking in between ,if you feel curry has become dry than add 2 tbsp of water
and cook on a medium flame for another minute, while stirring continuously.
6.Add the paneer, mix lightly and cook on a medium flame for 1 to 2 more minutes.
garnish with tomato slices/grated cheese and Serve immediately with phulkas.
Tip
1.can add boiled potato to above recipe
2.add 2 tbsp blanched spinach leaves while making green paste for a bright green colour
There are dozens of ways of cooking mutter, but this one truly tingles the tastebuds thanks to dominance of coriander in the masala.
Hariyali Mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too.
recipe source"purvasfoodfunda.blogspot.in"
Ingredients
1 cup boiled green peas
2 tbsp oil+ butter
1 tsp cumin seeds (jeera)
turmeric powder -1/4 tsp
onion medium chopped -1
tomato cut in cubes - 1
a pinch of asafoetida (hing)
salt to taste
1/4 cup chopped low-fat paneer (cottage cheese) cubes (optional)
To Be Ground Into A Smooth Paste (using Little Water)
2 cups chopped coriander (dhania)
4 green chillies , roughly chopped
half inch ginger (adrak)
4 garlic (lehsun) cloves (lehsun)
2 tbsp lemon juice
fresh grated coconut - 3 tbsp
cashewnuts/melon seeds- 2 tbsp
fennel seeds -1 tsp
cumin seeds - 1 tsp
cinammom stick - 1 inch
pepper corns /kali miri - 4-5
sugar -pinch
cloves/lavang -2
garnish
tomato slices / grated cheese
For Serving
phulkas
Method
1.grind ingredients mentioned above to smooth paste. boil water with little sugar and boil peas
for 2 minutes and then put them in cold water,drain and keep aside
2.Heat the oil+ butter in a non-stick kadhai and add the cumin seeds.
3.Add the asafoetida ,turmeric,chopped onion and saute till onion is pink.
4Now add the prepared green paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5.Add the blanched green peas, tomato slices,about 3/4 cup water ,mix well ,cover pan cook on a low flame
for 7-10 minutes, keep checking in between ,if you feel curry has become dry than add 2 tbsp of water
and cook on a medium flame for another minute, while stirring continuously.
6.Add the paneer, mix lightly and cook on a medium flame for 1 to 2 more minutes.
garnish with tomato slices/grated cheese and Serve immediately with phulkas.
Tip
1.can add boiled potato to above recipe
2.add 2 tbsp blanched spinach leaves while making green paste for a bright green colour
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