Gorge on this gorgeous green dish that fills you up with protein goodness, and is so simple to put together a kitchen newbie can master it. Curried peas pair well with any meal – on the side with toast for breakfast, as a curry with lunch or dinner, or as a tea-time snack garnished with Bikaneri bhujiya.
- Green peas– 3 cups shelled*
- Onions – 1 large
- Tomatoes – 1 large
- Green chilies – 2
- Cumin powder – 1/2 teaspoon
- Salt and pepper to taste
- Vegetable oil – 2 teaspoons
Chop onions, tomatoes into small cubes. Mince green chilies.
Heat vegetable oil in a non-stick pan. When hot, slide in chopped onions. Stir fry on medium-high flame for a minute, then add chopped tomatoes, minced green chilies and green peas.
Sprinkle salt, pepper and cumin powder. Cook on medium flame till the green peas are done and the spices have blended well into the curry.
*If using frozen shelled peas like Safal peas, the cooking time is just a couple of minutes uncovered. If using fresh peas, you might need to sprinkle a few teaspoons of water, cook covered for a few minutes, then uncover and cook till the peas are done. The cooking time varies depending on the toughness of the peas, usually in the range of 10-15 minutes.
How to check if the peas are done? Pick a pea from the pan, blow at it to cool it down, and pop it in your mouth. You think it’ done? All right then, it’s done!
Serve curried peas hot with a steaming cup of masala chai.
Adjust the spices to your taste. You could try adding coriander powder and amchoor powder (raw mango powder) along with the other dry spices, and finish off with chopped fresh coriander leaves.