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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.5
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 325.6 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 12.3 g
  • Protein: 10.7 g

View full nutritional breakdown of Green Peas Masala (Curry) Recipe calories by ingredient
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Green Peas Masala (Curry) Recipe



Introduction

Modified by using Curry powder instead of Garam masala powder, Curry leaves and Tumeric powder, because I didn't have those ingredients, but I'm sure it would have been better if I had mixed my own.

Modified from recipe found here:http://www.ifood.tv/recipe/green_peas
_masala_green_matar_curry_dry

This recipe can be served as curry also with rice or without rice as a side dish.
Modified by using Curry powder instead of Garam masala powder, Curry leaves and Tumeric powder, because I didn't have those ingredients, but I'm sure it would have been better if I had mixed my own.

Modified from recipe found here:http://www.ifood.tv/recipe/green_peas
_masala_green_matar_curry_dry

This recipe can be served as curry also with rice or without rice as a side dish.

Number of Servings: 4

Ingredients

    Ingredients
    1. Dried Green peas, soaked and prepared as directed on package - 1 cup dry,
    2. Onion - 1 large ( Finely chopped),
    3. Tomato - 1 cup (Finely chopped),
    4. Green chilly - 1 (slit lengthwise),
    5. Fennel seeds - 2 tsp ( in which 1tsp crushed),
    6. Grated coconut - 1/4 cup,
    7. Red chilly powder - 3 tsp,
    8. Coriander powder - 2 tsp,
    9. Curry powder - 2 tsp,
    10. Salt, Kosher - .5 tsp,
    11. Canola Oil - 1 tbsp.

Directions

1. Boil & cook the green peas in water with salt and drain.
2. Grind the grated coconut with 1 tsp fennel seeds in to fine paste and keep aside. (If you are using ready-made coconut paste, use fennel seeds while seasoning alone.)
3. Heat oil in kadai, add the crushed fennel seeds, let them turn light brown, now add the onions, green chilly, curry leaves and saute till transparent.
4. Add the tomatoes and saute till they are cooked to mash.
5. Now add the turmeric powder, red chilly powder, coriander powder, garam masala, salt and saute till the masala's raw smell goes.
6. Add the coconut-fennel paste and saute for 2 mins.
7. Add water for the curry and bring to boil.
8. When curry is half thick, add the cooked peas and saute until dry, adding oil as needed.

Number of Servings: 4

Recipe submitted by SparkPeople user JWARD199.






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