R.It is the sweetness of fresh green peas that works well with curry and Indian spices, and June is the month to make the most of them, because they are now at their peak. Even the empty pods have a lot of flavor and sweetness, which makes them ideal for a quick salad on the side (throw raw, intermittent, or even retinal centuries with chopped tomatoes, cut onions and coriander, and spray on some fresh mint and spray in Masala). Run the fresh peas without any spices before you make curry, then add it to the entrenched broth near the end. You can switch it to frozen peas, too, if you like.
Seven green peas and coconut curry (top in the picture)
The nickname Maharashman Ambat Vata RassaThis is a family recipe from our house in Mumbai. Traditionally, we use Kokum, or dried mangosteen, to transfer a sour flavor and a variety of color, but you can use Tamarind instead – the curry should be scolded and self, so add to taste and according to the quality of the Indian dates paste (the person I use very weak, so you need two spoons). We usually serve this with the sprayed ghee rice.
Preparatory 10 minutes
soak 20 minutes
Cook20 minutes
Serving 4
300 grams of fresh green peasOr frozen peas
2 tablespoons of vegetable oil
12 fresh curry leaves
½ teaspoon of turmeric
350 g boiled potatoesCut into pieces
5 Batel CocumSoaked in warm water 50 ml for 20 minutes, or 2 tablespoons of Indian dates, or to taste (see the recipe introduction)
saltTo taste
CookedFor service
Coconut paste
3 dried cashmearic pepper
1 tablespoon of coriander seeds
1 teaspoon of black pepper
120 grams of grated fresh coconut
Cook fresh green peas in boiling water for two to three minutes, then spend and update; If you are using frozen peas, then there is no need to cook them first, as it will be cooked directly in the curry sauce.
Now for the dough. Soak red pepper in warm water 100 ml for 15 minutes. Meanwhile, in the mixer, grind coriander and pepper seeds into a coarse powder. Add the soaked pepper, seats and coconut to the blender and beating to a soft dough.
Place the oil in a large and heavy saucepan over medium heat. When the atmosphere is hot, add curry leaves and coconut paste, and fry with two minutes.
Busy in the turmeric floor, fry for a minute, then pour in cold water 250 ml, cook over low heat and cook for a minute.
Refuse the heat, add peas, cooked potatoes, and cocums. Season with salt to taste, cook over low heat for another two minutes, then serve warm with rice.
Green peas and potatoes
or Mattar Ka NimonaIt comes from Pinaris in the north of the state of Uttar Pradesh. This curry is usually served with rice or bread.
Preparatory 15 minutes
Cook 45 minutes
Serving 4
350 g of fresh green peasOr frozen peas
3 garlic clovesExfoliate
Fresh piece 5 cmExfoliate
1 sex of hot pepper birds
5 tablespoons of ghee
200 g potatoesExfoliate and intense
1 teaspoon of cumin seeds
2 Gulf papers
100g chopped white onion accurately
1 tablespoon of coriander
1 teaspoon of turmeric
120g RipeFinely chopped
saltTo taste
½ teaspoonsTo finish
Fresh small corianderAlmost cut, to decorate
Roti or riceFor service
Cook fresh green peas, if you use, in boiling water for two to three minutes, then drain. Put half the cooked peas (or half of the frozen peas filled with assembly) in the blender, pulse into a rough dough, then scrape in a bowl and add the remaining whole peas. Raise garlic, ginger, green pepper and spraying water in a blender, then beating on a soft dough.
Put two tablespoons of ghee in a large saucepan over medium heat. Potatoes are added and fry, stirring often so as not to hunt and burn, for a period ranging between 12 and 14 minutes, until they are colored evenly everywhere and cooked. Drain the potatoes, then put them on a large plate or tray lined with kitchen paper.
Melt a tablespoon of ghee in the same pan over medium heat, then add cumin seeds and bay leaves. When they start to provide, add the onions and fry, stirring often, for eight or nine minutes, until it begins to soften without taking any color.
Add garlic, ginger and hot pepper, and fry for a minute, then fuss in the coriander and turmeric. Add chopped tomatoes, then fry, stirring, for six minutes, until the sauce is sacrificed and thickened.
Add all green peas, stir the mixture for another minute, then add fried potatoes and 200 ml water. Bring it on low heat, cook the mixture for a minute or so on (the pea paste will help to intensify the sauce), then add salt as desired.
Breathe in Jaram Masala, then turn off the heat and leave it to stand for a few minutes. Equivals with coriander and served with Rotty or rice.
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Maunika Gowardhan is a cook and food writer. Her latest book, Tandoori Home Cooking: More than 70 classic descriptions of Tandoori for cooking at home, published by Hardie Grant at a price of 25 pounds. To order a copy for 22.50 pounds, go to Guardianbookshop.com
