Matar Do pyaaza

Ingredients:

Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Bay leaf: 1
Onion (chopped): 1
Spring onions (crushed): 2
Garlic (chopped): 2 cloves
Ginger (crushed): 1/2 inch
Poppy seeds: 1/2 tsp.
Garam masala: 1/4 tsp.
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/2 tsp.
Coriander leaves: a few
Green chilli (chopped): 1
Tomato (chopped): 1
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Peas (shelled): 1 cup

1. Heat oil and crackle cumin seeds and add bay leaf. Add the chopped and crushed onions and let fry until the onions start becoming transparent.
2. Add ginger and garlic and give it a quick stir. Add poppy seeds, garam masala, red chilli, turmeric, coriander leaves and green chilli. Mix everything together and let cook for about 2 minutes.
3. Add the tomato and peas. Add salt and mix well. The peas will get cooked while the tomato becomes soft and mushy. 
4. Add coriander powder, cumin powder and mango powder and stir. If the peas are cooked, turn off the flame, cover for 5 minutes and then serve. If peas are not done, cover and let cook on medium flame for another 5 minutes. Remove cover, sir, turn off the flame. Cover for 5 minutes and then serve. 

Peas Masala Kurma

Ingredients: 

Peas: 1 cup (I use frozen, fresh ones would be better)

Cashew nuts: 8-10

Milk: 1/2 cup

Cooking oil: 2 tsp.

Mustard seeds: 1/2 tsp.

Cumin seeds: 1/2 tsp.

Green chill (chopped): 1

Ginger (grated): 1 inch

Cilantro leaves: 1/2 bunch

Onion (chopped): 1

Tomato (chopped): 1

Sugar: 1 tsp.

Salt to taste

Turmeric powder: 1/2 tsp.

Red chilli powder: 1/2 tsp.

Coriander powder: 1/2 tsp.

Garam masala: 1/2 tsp.

Kasoori Methi: 1/2 tsp.

1. Soak cashew nuts in the milk and keep aside. 
2. If using fresh peas, boil them a bit in MV or on stove top, I used frozen because fresh are not available here, so I skip this step.
3. Heat oil and add mustard seeds and cumin seeds, when they splutter, add green chilli and ginger. After about a minute, add the chopped cilantro and mix. Sauté for 2 minutes.
4. Add the chopped onion and fry until the onions become transparent. Add tomatoes and let cook until the tomatoes are soft and mushy. 
5. Add the sugar and mix well. Add salt, turmeric, red chilli powder and coriander powder. Mix well. 
6. Grind the cashews in a fine paste using a mortal-pestle. Add the cashews along with the milk. Mix well and let cook for another minute. 
7. Add the peas and mix well. After a minute, add a cup of water and simmer. Bring to a boil for about 10 minutes. Add garam masala and kasoori methi. Turn off the flame and serve with chappatis or rice.

Aaloo Matar Sabzi (Potato-peas)

Simple Aaloo matar subzi for the weekdays, light on platter and easy, quick to make with the minimal ingredients readily available in your kitchen.

Ingredients:

Potatoes (cubed): 4
Peas: 1 cup
Tomato (chopped): 1
Green chilli (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Onion (sliced): 1
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cooking oil: 2 tsp.

1. Heat oil in a pressure cooker and add cumin seeds, let them splutter.
2. Add the onions and saute them until they become transparent. Add the garlic and fry for about a minute.
3. Add the tomatoes, green chilli and ginger. Mix well. Add salt, red chilli powder and turmeric. Let this mix cook for about a minute.
4. Add the potatoes and mix well. Fry them with the masala for another minute. Add the peas and mix well. Add little water and close the pressure cooker. 
5. Cook until two whistles. Remove from heat, let the pressure escape, open and serve hot. Garnish with coriander leaves (optional).