Matar Usal (Green Peas Curry)
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The other day, I was going through this wonderful website called 'WHFoods.org', that lists all the health foods in the world and was pleasantly surprised to find green peas there. The website says, that the peas have antioxidant and anti-inflammatory benefits. They have Omega-3 and Omega-6 fatty acids and a good amount of Vitamin K, Vitamin C and Manganese.
Matar Usal (Peas Curry)
Alright, so that gives me a good reason to make this simple, quick traditional Maharashtrian style 'Matar Usal' (Peas curry). The recipe version that I have mentioned here is the simplest, quickest way to end a long day. Of course, there is an eleborate recipe for the same, where you can make a paste of green chillies, ginger, garlic, coriander leaves and scraped or grated coconut. You can add a few more temperings like clove, cinnamon and curry leaves. Or can even add some more masalas like Maharashtrian goda masala or garam masala. But, if you want to make peas curry in a jiffy, go for this one.
Matar Usal (Peas Curry)
Matar Usal (Peas Curry) - RecipePeas - 2 cups (Fresh or frozen)
Onions - 1 cup chopped
Tomatoes - 1 cup chopped
Coconut milk - 1 cup
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 - 2 teaspoons
Coriander powder - 1 tablespoon
Ginger garlic paste - 1/2 tablespoon
Asafoetida powder - 2 pinches
Salt and oil
Ingredients for Matar Usal / Peas curry1. Heat oil in a pan / kadhai. Temper with mustard seeds and asafoetida powder.
2. Add chopped onions and saute' on medium heat.
3. Add chopped tomatoes, when the onions are soft and light brown.
Saute' onions and tomatoes
4. Add turmeric, red chilli and coriander powder and ginger garlic paste and saute'.
5. Add peas and half a cup of water. Cover and cook. Add some more water if necessary.
Add peas and saute'
6. When the peas are almost cooked, add coconut milk, salt and water if necessary.
Serve hot with chapati, puri or rice. And what's better way to finish up that bread in the pantry, than to relish it with this curry.
Matar Usal (Peas Curry)
Some variations:The Recipe for Matar Usal / Peas curry that I have mentioned here is a very mild and simple one. It can be made spicy as well. Some more additions or changes that can be made are as follows:
1. Temper with a clove and a small piece of cinnamon.
2. Add 1 teaspoon of Maharashtrian Goda Masala / Garam Masala
3. Add half a cup of Coconut paste, instead of coconut milk.
4. Add a paste of green chillies, ginger, garlic and coriander leaves, instead of ginger garlic paste.
Matar Usal (Peas Curry)
Matar Usal (Peas Curry) Alright, so that gives me a good reason to make this simple, quick traditional Maharashtrian style 'Matar Usal' (Peas curry). The recipe version that I have mentioned here is the simplest, quickest way to end a long day. Of course, there is an eleborate recipe for the same, where you can make a paste of green chillies, ginger, garlic, coriander leaves and scraped or grated coconut. You can add a few more temperings like clove, cinnamon and curry leaves. Or can even add some more masalas like Maharashtrian goda masala or garam masala. But, if you want to make peas curry in a jiffy, go for this one.
Matar Usal (Peas Curry) Matar Usal (Peas Curry) - RecipePeas - 2 cups (Fresh or frozen)
Onions - 1 cup chopped
Tomatoes - 1 cup chopped
Coconut milk - 1 cup
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 - 2 teaspoons
Coriander powder - 1 tablespoon
Ginger garlic paste - 1/2 tablespoon
Asafoetida powder - 2 pinches
Salt and oil
Ingredients for Matar Usal / Peas curry1. Heat oil in a pan / kadhai. Temper with mustard seeds and asafoetida powder. 2. Add chopped onions and saute' on medium heat.
3. Add chopped tomatoes, when the onions are soft and light brown.
Saute' onions and tomatoes 4. Add turmeric, red chilli and coriander powder and ginger garlic paste and saute'.
5. Add peas and half a cup of water. Cover and cook. Add some more water if necessary.
Add peas and saute' 6. When the peas are almost cooked, add coconut milk, salt and water if necessary.
Serve hot with chapati, puri or rice. And what's better way to finish up that bread in the pantry, than to relish it with this curry.
Matar Usal (Peas Curry) Some variations:The Recipe for Matar Usal / Peas curry that I have mentioned here is a very mild and simple one. It can be made spicy as well. Some more additions or changes that can be made are as follows:
1. Temper with a clove and a small piece of cinnamon.
2. Add 1 teaspoon of Maharashtrian Goda Masala / Garam Masala
3. Add half a cup of Coconut paste, instead of coconut milk.
4. Add a paste of green chillies, ginger, garlic and coriander leaves, instead of ginger garlic paste.
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