Ingredients:
1/4 kg (1/2 pound) fresh green peas - shelled (weight after shelling)
pinch of hing (asafoetida)
1 tsp ghee (semna/clarified butter)
1/2 tsp jeera (cumin seeds)
1/2 tsp haldi (turmeric) powder
2 tsp dhaniya (corriander) powder
200 ml milk
salt to taste
Method:
Warm the ghee in a hot pan.
Add the jeera, haldi, dhaniya and hing.
Lightly fry for a 2-3 minutes.
Add the peas, toss well, so they are well coated with the powders.
Cool the peas.
Slowly add the milk, stirring gently.
Put on a very low flame and cook till done (You need to keep an eye on the dish once you add the milk, and do not cover it to cook- no matter how low your flame is - to make sure the milk doesn't curdle or boil over. - I learnt this the hard way, had a lot of cleaning to do afterwards!)
Add salt to taste and serve hot with rice or rotis.
8 comments:
very interesting recipe ...khoya matar is a traditional recipe from banaras and we love that....i am sure this one will be a favorite at our place too..
It tastes like a malai mattar, but is much lighter on the stomach.
I think I will try adding methi to this dish next time.
Quite interesting!! Peas in milk!! Will the kids like it????
I think they will. Don't tell them its milk if they r not too fond of it.
It tastes like a creamy malai mattar like hotel food, that might do the trick, if they like eating out :)
I love this. I had something similar once at a friends house and never knew how to make it. Will certainly try to make it. Thanks!
lol!!! I do trick them a couple of times, saying the food is from out, when in reality, I have made it!!!
@ Sofia : I love your blog too. Some of the dishes are very familiar because of the Portuguese influence on Goan and Manglorean food.
Its very interesting for me to see where the Indian influence has asserted itself on some of the dishes as they were adapted to this country :)
@May : Mommy's have to be smart :)
You are so very right. I believe both countries did indeed influence each other's culinary. The influence of Indian food In Portugal is tremendous and goes well beyond just the Indian/Goan restaurants we have around. Spicy food, chick peas, lentils are too staples of our foods as are coriander, lamb, etc
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