Amazing Peas Indian Recipes

BASMATI RICE AND PEA PILAF (PEAS PULAO) RECIPE

Steps:

• Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita . This Recipe Appears In Beyond Curry: Basmati Rice and Pea Pilaf (Peas Pulao)

PEAS WITH GARAM MASALA

Steps:

• Pour the oil into a medium saucepan and place over medium-high heat. When it shimmers, add the onion and garum masala and saute until the onion is translucent but not browned, about 5 minutes.
• Pour in the peas and cook, stirring, until the peas are warmed through. Remove from heat, fold in the yogurt and season with salt.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

AMAZING PEAS (INDIAN)

Steps:

• heat oil in large frying pan on medium-high heat.
• when hot, put in the aesofetida and then a second later the mustard and cumin seeds.
• when the mustard seeds start popping, toss in the curry leaves.
• stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
• stir for a minute until the peas are fully defrosted.
• add 4 tbsp water and bring to a boil.
• cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
• uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.