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Monday, July 15, 2013

Palak mattar ( yellow peas in spinach gravy )

















Preparation time - 15-20 mins

Ingredients - 1/2 cup yellow peas, 1 cup chopped spinach ( palak, use only the tender leaves with stems chopped off ), 1 large sized onion, 1 tsp ginger garlic paste, 1 green chilli, 1/2 tsp cumin, 1/3 tsp chilli powder, 1/3 tsp garam masala (optional), 2 tsp oil, pinch of turmeric, salt to taste.

Preparation: Bring water to boil in a pan. Add spinach to it for 3 mins. Drain off and fill with cold water.
Drain and squeeze out excess water from spinach. Also kown as blanching, this step retains the green color of spinach.
Chop the onions into small pieces.
Soak the yellow peas overnight. Wash and cook in a pressure cooker for 2 whistles. Allow the cooker to cool down and drain off the excess water.

Cooking:
Heat 1 tsp oil in a wok. Add cumin seeds and allow to splutter. Add 3/4th of the chopped onions and saute them for 2 mins. Put in the ginger garlic paste and fry till the raw smell is gone ( 2-3 mins ). Add the chilli powder, turmeric, half of the garam masala and blanched spinach. Cook for 3 mins.
Allow to cool down. Transfer to a grinder along with a green chilli and 3-4 tbs of water/vegetable stock. Make a smooth paste.
Heat the remaining oil in a wok. Add the rest of the chopped onion and fry till translucent. Add the spinach paste and boiled peas. Cook for 5 mins. Sprinkle the garam masala and remove from stove.
Serve as a side dish with rice/rotis.

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