masala matar

Ingredients

• 2 cups fresh/frozen green peas
• 2 tbsp pure ghee
• 1 tbsp oil
• 1 1/2 Tsp Salt
• 1/2 tsp asafoetida (heeng)
• 1 tsp red chilli powder
• 2 tsp Coriander Powder (dhaniya)
• 1 tsp garam masala powder
• 1 tsp Amchur (dry Mango powder)
• 2 tsp Cumin seeds (jeera)
• 1 large Green Chilli – minced/1 tsp Green Chilli paste
• 2 tsp chopped Ginger/1 tsp Ginger paste
• 1 tbsp Coriander leaves – finely chopped

Steps

1. Heat ghee and oil in a pan on medium heat and add the cumin seeds. When they start turning brown, add the asafoetida and stir well.
2. Add the minced green chilli and ginger (or the pastes if using) and fry for 1 minute till the rawness disappears. Now add the peas and salt and mix well to amalgamate.
3. Turn the heat to lowest and let the peas cook for approximately 7 – 10 minutes till cooked.
4. Now add the masala – red chilli powder, coriander powder, garam masala, half the coriander leaves and Amchur and mix again. Cover and cook for 3 – 4 minutes till the masala is nicely mixed with the peas.
5. Let it cool for sometime and garnish with the rest of the Coriander leaves.
6. Serve warm as and when you like!