Spicy Green Peas Curry Recipe:
An intense spicy green peas curry with a thick gravy, perfect winter warming curry.
Its back just when I thought it was almost over, and this chill is hitting harder. I mean come on I was only yesterday celebrating spring and now this chill running thorugh the spine, OMG. Need a warm fix, my one bowl meal, soupy gravy, spicy, comforting and wholesome, that’s the precise description of my humble nay ferocious bowl of spicy green peas curry recipe.
This spicy green peas curry recipe comes quite or almost close to a traditional UP stale Matar ki daal or what they call ‘Nimona’ at some places, I find that name quite bothering though. My recipe however has been slightly modified; I have coarsely crushed some green peas to add a thicker body to the gravy. This intense gravy is best served over steamed rice or just dig in with a bread of your choice.
Ingredients (Serves 2):
- 1 & ¼ cup Green Peas
- 2 small potatoes, halved
- 1 large red onion, sliced
- 5-6 cloves of garlic, crushed
- 1 & ½ inch ginger, crushed
- 1 green chilli
- 1-2 whole red chilli
- 1 bay leaf
- ½ tsp cumin seed
- 1 & 1/2 inch Cinnamon stick
- 1 large Black Cardamom
- ½ tsp red chilli pwd
- ½ tsp Turmeric pwd
- 1 tsp Coriander pwd
- ½ tsp Cumin pwd
- ½ tsp Pepper pwd
- ¼ tsp Garam masala pwd
- 2 tbsp cooking oil
- 1 tsp pure ghee or clarified butter
- 2 pinch of asafoetida & a little cumin seed for tempering
- Chopped Coriander to garnish
- Salt to taste
- Make a coarse paste of ¾ green peas and half of the onions.
- Heat cooking oil in a kadahi, add the cumin seed, black cardamom, red chilli, bay leaf and let them splutter.
- Then add the remaining chopped onions and fry until golden. Add crushed ginger and garlic, fry for a minute. Then add green peas paste and fry for another 2 mins.
- Then add turmeric pwd, red chilli pwd and coriander pwd and fry for another 3-4 minutes on a medium heat.
- Then add the whole green peas, potatoes, a little salt and fry for 3-4 mins. The add the cumin pwd, pepper pwd and garam masala and fry until a little oil starts to appear along the sides of the wok/kadhai.
- Add 2-3 cups of hot water, bring to a boil and simmer until the potatoes are cooked and gravy has thickened, about 15-2o mins. Adjust satl to taste and turn off the heat.
- Finally heat the ghee/butter in a tempering (baghar) pan , add the asafoetida and a little cumin, let it splutter and pour on the top of the curry. Serve hot with stemed rice or any bread of your choice.
Dos and Don’ts:
- Use pure ghee/ clarified butter instead of oil for a smokier flavour.
- Adjust chillies to taste
- Often the recipe is made without potatoes and without making a crushed peas paste, that is to say the entire green peas are used up whole in the same recipe.