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Green Peas Curry

amiablepsyche's picture
Ingredients
  Green peas 1 Kilogram
  Potato 250 Gram
  Onion pieces 3
  Edible oil 1 Cup (16 tbs)
  Turmeric powder 1 Teaspoon
  Chilly powder 1 Teaspoon
  Coriander powder 2 Teaspoon
  Garam masala 2 Tablespoon
  Ghee 2 Tablespoon
  Tejpatta 3
  Salt To Taste
Directions

BOIL THE PEAS FOR 3 MINUTE IN WATER.
THEN GRIND IT SUCH THAT IT DOES NOT BECOME PASTE.
CUT ONION INTO BIG SLICE
.BOIL POTATO FOR 8 MINUTE THEN CUT IT INTO BIG PIECES.
TAKE PAN ON GAS AND POUR 1/2 TEA CUP OF OIL IN IT.
ADD SLICED ONOIN IN IT WHEN OIL IS WARM.
FRY IT TILL ONION BECOMES BRAWN.
THEN ADD POTATO IN IT AND FRY IT FOR 4-5 MINUTE.
ADD TERMARIC POWDER,CHILLY POWDER,CORIENDER POWDER AND SALT IN IT.
FRY IT FOR 5 MINUTE.REMOVE IT FROM GAS.
TAKE ANOTHER PAN ON GAS AND POUR 1/2 TEA CUP OIL IN IT.
PUT TEJPATTA IN IT WHEN OIL IS WARM.
THEN ADD GRINDED PEAS IN IT.
FRY IT FOR 3 MINUTE. ADD GHEE AND GARAMMASALA IN IT.
FRY IT FOR 3 MINUTE.
THEN ADD POTATO WHICH WAS FRIED EARLIER.
NOW FRY IT FOR 5 MINUTE BY ADDING LITTLE WATER IN IT.
THEN ADD 700ML WATER IN IT. COOK IT FOR 8 TO 10 MINUTES.
GARNISH IT WITH CORIENDER LEAF AND SERVE HOT.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Side Dish
Occasion: 
Wedding
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bean
Interest: 
Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
Subtitle: 
peas curry

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2 Comments

shantihhh's picture
Fresh peas are quite expensive here, so I grow them in our garden, always a sweet treat-love them. Thanks for this nice recipe.
shantihhh's picture
BTW-Tejpatta is Indian Bay-leaf (Cinnamomum tamala) and is different in taste and fragrance than the typical Western Bay Leaf (Laurus nobilis). There is a native California Laurel that is not recommended for cooking as it is pungent and can be poisonious if too much is onsumed. It is used for decorative kitchen wreaths. The Sanskrit name tamalapattra [तमालपत्त्र] means “dark leaf”. Greek traders took that name to their own language, but falsely identified the Sanskrit word as a plural form with definite article, (ta) malabathra [(τὰ) μαλαβάθρα] for which they backformed a singular (to) malabathron [(τὸ) μαλαβάθρον]. This name was then taken by the Romans as malabathrum or malobathrum. Many recent languages of Northern India have names for Indian bay-leaf that derive from that Sanskrit term, e.g., Marathi tamal patra [तमाल पत्र]. In Hindi and some related tongues, the spice is known as tejpatta [तेजपत्ता] “pungent leaf”.