Kerala style nadan green peas curry | Matar Masala Sabzi

Ingredients

For the Whole Spice Mix

1. 1 Cup dried green peas (200 gm)
2. 2 pieces cinnamon stick
3. 2 cardamom pods
4. 1/4 teaspoon cumin seeds
5. 1/2 teaspoon fennel seeds
6. 1/2 teaspoon whole black pepper seeds
7. 1 teaspoon whole coriander seeds

For the Ground Mixture

1. 1/4 cup grated coconut
2. 2 teaspoons Kashmiri chili powder

For the Curry

1. 3 tablespoons oil
2. 3 cloves
3. 2 onions, thinly sliced
4. 2 green chilies
5. 1 tomato, diced
6. 1 tablespoon ginger-garlic paste
7. 1/2 teaspoon turmeric powder
8. 1 1/2 cups water
9. Salt to taste
10. Fresh coriander leaves for garnish

Direction

Preparing the Appam Batter

1. Soak dried green peas for 6-8 hours
2. Prepare Whole Spice Mix:
   • Heat a pan and add cinnamon sticks, cardamom pods, cumin seeds, black pepper seeds, and coriander seeds.
   • Toast the spices for about a minute until fragrant.
3. Prepare Ground Mixture:
   • Add grated coconut and Kashmiri chili powder to the toasted spices.
   • Sauté for 30 seconds until the raw smell of the chili powder dissipates.
   • Turn off the heat and let the mixture cool down.
   • Grind the mixture into a fine paste.
4. Prepare the Curry:
   • Heat oil in a pan and add fennel seeds and cloves. Fry for 30 seconds.
   • Add sliced onions and sauté until they begin to turn light golden brown.
   • Stir in green chilies and diced tomato. Sauté for 1 minute.
   • Add ginger-garlic paste and turmeric powder. Sauté until the raw smell disappears.
   • Add soaked & drained green peas, the ground paste, water, and salt.
   • Pressure cook for 3 whistles or until the green peas are tender.
5. Garnish and Serve:
   • Once cooked, garnish with fresh coriander leaves.
   • Serve hot with rice or bread of your choice.

Ingredients

• 1 1/2 cup Green Peas ഗ്രീൻപീസ്
• 3 Tablespoons Cooking Oil എണ്ണ
• 2 Nos Onion Medium size (250 gram) സവോള
• 2 Tomato (100 gm) തക്കാളി
• 7 Cloves Garlic വെളുത്തുള്ളി
• 1 1/2 inch Piece Ginger ഇഞ്ചി
• 2 Green Chilli പച്ചമുളക്
• 2 Teaspoon Salt ഉപ്പ്
• 2 Sprigs Curry Leaves കറിവേപ്പില
• 1½ Tablespoon Coriander Powder മല്ലിപ്പൊടി
• 1/2 Teaspoon Chilli Powder മുളകുപൊടി
• 1 Teaspoon Kashmiri chilly powder
• 1/2 Teaspoon Turmeric Powder മഞ്ഞള്‍പൊടി
• 1 Teaspoon Garam Masala ഗരം മസാല
• 3 cups Hot Water ചൂടുവെള്ളം
• 1/4 cup Coriander Leaves മല്ലിയില (Chopped)

Direction

1. Soak the Green Peas:
   • Soak the dried green peas for about 8 hours. Wash and drain them before use.
2. Prepare the Ground Masala:
   • Heat 3 tablespoons of oil in a pressure cooker.
   • When the oil is hot, add chopped ginger, chopped garlic, and chopped green chilies.
   • Stir for 30 seconds, then add chopped onions and 1 1/2 teaspoons of salt.
   • Increase the heat to medium and sauté the onions until they turn golden brown.
   • Add chopped tomatoes and sauté until they are well-cooked.
   • Reduce the heat to low, then add coriander powder, chili powder, Kashmiri chili powder, and turmeric powder. Saute for 30 seconds, stirring continuously.
3. Cook the Green Peas:
   • Add the soaked green peas and 3 cups of hot water to the pan.
   • Close the pressure cooker and cook on high flame until the first whistle.
   • Reduce the heat to low and cook for 2 more whistles.
   • Turn off the heat and let it sit for another 15 minutes. Open the pressure cooker carefully and check if the peas are cooked.
   • If the peas are not cooked completely, cook for another whistle.
4. Final Touch:
   • Add chopped coriander leaves to the cooked peas.
   • Mix well and serve hot.

Ingredients

• 1  cup Green Peas ഗ്രീൻപീസ്
• 2 Tablespoons Cooking Oil എണ്ണ
• 3 Nos Onion Medium size സവോള
• 3 Tomato  തക്കാളി
• 6 Cloves Garlic വെളുത്തുള്ളി
• 1 1/2 inch Piece Ginger ഇഞ്ചി
• 2 Green Chilli പച്ചമുളക്
• 2 Teaspoon Salt ഉപ്പ്
• 2 Sprigs Curry Leaves കറിവേപ്പില
• 1½ Tablespoon Coriander Powder മല്ലിപ്പൊടി
• 1/2 Teaspoon Chilli Powder മുളകുപൊടി
• 1 Teaspoon Kashmiri chilly powder
• 1/2 Teaspoon Turmeric Powder മഞ്ഞള്‍പൊടി
• 1/2 + 1/4 Teaspoon Garam Masala ഗരം മസാല
• 3 cups Hot Water ചൂടുവെള്ളം
• 1/2 cup thick coconut milk
• 1/4 cup Coriander Leaves മല്ലിയില (Chopped)

Direction

1. Soak the green peas for about 6-8 hours.
2. In a pressure cooker, add the soaked green peas, 2 1/2 cups of water, and 1 teaspoon of salt. Close the pressure cooker and cook on high flame until the first whistle, then reduce the heat to low and cook for 2 more whistles. Turn off the heat and let it sit closed for another 15 minutes.
3. Heat 2 tablespoons of oil in a pan. Add 1 small piece of chopped ginger, 6 cloves of chopped garlic, and 2 chopped green chilies. Sauté for about a minute.
4. Add 3 sliced big onions to the pan. Sauté the onions until they turn golden brown.
5. Reduce the heat and add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1/2 teaspoon of chili powder, 1 1/2 tablespoons of coriander powder, and 1/2 teaspoon of garam masala. Sauté for about 30 seconds until the raw smell is gone.
6. Add 3 medium-sized chopped tomatoes to the pan. Cook for about 5 minutes until the tomatoes are soft and well-cooked.
7. Add the cooked green peas along with the water from the pressure cooker to the pan. Adjust the amount of water to about 2 cups if necessary.
8. Let the mixture boil for about 10 minutes over medium flame, allowing the spices to infuse into the green peas. Adjust the consistency of the gravy by adding hot water if needed.
9. Add 1/2 cup of thick coconut milk to the pan. Let it come to a gentle boil (no need to boil vigorously).
10. Sprinkle 1/4 teaspoon of garam masala over the curry. Turn off the heat.
11. Garnish with 1/4 cup of chopped coriander leaves.