Indian Spicy Peas Sukhi Matar Recipes

INDIAN SPICY PEAS (SUKHI MATAR)

Indian Spicy Peas (Sukhi Matar) image

A nice spicy side dish for curries and other Indian dishes! Can easily be part of a Western meal- serve with steaks and a potato dish for an interesting change of pace.

Provided by PalatablePastime

Categories Curries

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, grated
1 tablespoon vegetable oil
1/2 teaspoon cumin seed
1 (16 ounce) package frozen green peas, thawed
1/4 teaspoon turmeric
1/4-1/2 teaspoon cayenne pepper (optional)
1 tablespoon ground coriander
1/2-3/4 teaspoon salt
2 tablespoons water
3/4 teaspoon garam masala

Steps:

Heat oil in saute pan over medium heat and cook cumin seed until they sizzle and fragrance is released.
Add onion and cook until tender; then stir in peas, turmeric, cayenne, coriander, salt, and water, mixing well.
Bring to a boil, reduce heat and simmer for 10 minutes.
Stir in garam masala and cook for a few minutes more, until liquid evaporates, stirring occasionally.
Serve with other dishes such as dal, and curries; have some steamed basmati rice, a crisp salad, a selection of warm breads, and an herb plate available.
Enjoy!

MUGHLAI KHEEMA MATAR

Mughlai Kheema Matar image

A wonderful mutton curry from India. Mughlai refers to the Mughal emperor period of rule in India(from Babar in 1526 to Aurangzeb in 1707). In those days, elaborate dishes were garnished with beaten gold and silver. A dinner would mean 50-500 different dishes liberally cooked in ghee and accompanied with wheat breads or haleem. In those days, a meal was traditionally topped up with chai(tea) and paan(betel leaves). Kheema was what the common man ate as staple. Times have changed, but his descendants enjoy this dish even today!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons oil
2 onions, finely chopped
8 garlic flakes, crushed
1 tablespoon ginger, finely chopped
salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 green chilies, de-seeded and chopped
1 kg mutton, minced
200 ml hot water
1 cup green peas, shelled
1 1/2 tablespoons lime juice

Steps:

Heat oil in a pan.
Add garlic, ginger, onions and salt.
Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
Add all the spice powders and green chillies.
Add mutton, stir and cook for 5 minutes.
Add hot water.
Bring to a boil.
Cover pan with a lid and cook on low flame for 30 minutes.
Add peas and lime juice.
Cook until the liquid has been reduced.
Serve hot with bread, steamed rice or naan.

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