Indian spiced peas(chuki matar)& masala chai

Ingredients

• 2 cups fresh/frozen peas
• 1/2 cup sliced onions
• 3 tablespoons fresh ginger julians
• 2 green chillies. thinly cut
• 2 teaspoons cumin seeds
• 2 teaspoons red chilli powder
• 1 teaspoon garam masala
• 3 tablespoons olive oil
• Salt to taste
• 2 tbsp fresh lemon juice

Masala Chai :

• 1 tea bag per cup (or 1 teaspoon of black tea eaves/cup)
• 1 teaspoon grated ginger
• 1-2 fresh tulsi leaves
• 1 cup of water
• ½ cup of warm milk
• ¼ teaspoon chai masala powder
• sugar to taste

Masala/Spice Mix  [Makes 1 cup masala]:

• 1/4 cup cinnamon sticks, broken into small pieces
• 2 tablespoons cloves
• 1/4 cups whole black peppercorns
• 1/4 cups green cardamom
• 2 black cardamom [badi elaichi]
• 1/4 cup mace, broken into small pieces
• 1/2 nutmeg, grated

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Preparation

• In a pan, heat up the oil on medium heat. Once heated, temper the oil with cumin seeds and wait for them to crackle.
• Add the sliced onions to the pan and let the onions saute till transculent.Dont brown them.
• Next, add the chopped green chilies and ginger julians and cook for 3-4 minutes.
• Add the peas, red chilli powder, cover the lid and let the peas steam till they are cooked but not mushy.
  
• Once tender, open the lid,add salt and garam masala and stir fry on high heat for 5-7 minutes. Remove from heat and add the fresh lime juice and serve warm with masala chai .
• Masala Chai :
  Fine grind all the ingredients under the head “Masala/Spice Mix”.Store this spice mix in an air tight container in a dry place.This lasts for 2-3 years. To make the masala chai:In a saucepan, add the water along with ginger and tulsi leaves[if using] and let come to a boil.After 2-3 minutes, add tea bag or tea leaves. Let brew for 2-3 minutes.Next, add “masala” and milk and let it again come to a boil. Reduce the heat to a low simmer. Simmer for 5 minutes.Strain and serve with sugar (or sweetener).