Green Peas Masala (Curry) Recipe
 Recipe Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 190.5
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 328.0 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
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.
12. Water or water from cooking peas - 2 cups
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 heavy skillet or pan, add the crushed fennel seeds, let them turn light brown, now add the onions, and chopped green chillies and saute till transparent.
4. Add the tomatoes and saute till they are cooked to mash.
5. Now add the curry powder, red chilly powder, coriander powder, and salt, and saute 1 or 2 mins., until aromatic.
6. Add the coconut-fennel paste and saute for 2 mins.
7. Add water to the curry and bring to boil.
8. When curry is half thickened, add the cooked peas and saute until the sauce is thick and coats the peas.
Number of Servings: 4
Recipe submitted by SparkPeople user JWARD199.
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 heavy skillet or pan, add the crushed fennel seeds, let them turn light brown, now add the onions, and chopped green chillies and saute till transparent.
4. Add the tomatoes and saute till they are cooked to mash.
5. Now add the curry powder, red chilly powder, coriander powder, and salt, and saute 1 or 2 mins., until aromatic.
6. Add the coconut-fennel paste and saute for 2 mins.
7. Add water to the curry and bring to boil.
8. When curry is half thickened, add the cooked peas and saute until the sauce is thick and coats the peas.
Number of Servings: 4
Recipe submitted by SparkPeople user JWARD199.