Green Peas Masala | Side dish for chapati, roti

Green Peas or fresh peas its mittus favourite and this gravy is her favorite too. I made this as a side dish for chapati packing it for my lunch last week and my office collegues just loved it and asked me for the recipe. The recipe is no fancy, its very simple now onto the recipe :)

Ingredients:

• Green Peas - 1 cup (I used dried variety)
• Jeera - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Onion - 1/2 medium sized chopped finely
• Oil -2 tsp
• Turmeric powder - a pinch
• Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Garam maslaa powder - 1/2 tsp
• Coriander leaves - 2 tsp finely chopped
• Salt - as required

To grind :

• Onion - 1 medium sized
• Tomato - 2 medium

Method:

1. First grind tomato onion to a fine paste and keep aside.
2. Soak dried peas overnight or for 8 hrs(Just leave this step if you are using fresh / frozen peas). Pressure cook peas for 3 whistles until soft, drain water and keep aside.
3. Heat oil in a pan, add jeera allow it to crackle. Add onions and ginger garlic paste. Fry until golden brown. Now add the grinded tomato onion paste fry until raw smell leaves, it may take atleast 4-5mins.
4. Then add turmeric powder, chilli and coriander powder. Mix well until the masalas are well blended.
5. Add cooked peas at this stage, mix well. Cook in low flame for 5mins, Garnish with coriander leaves and switch off.

My Notes:

• I have used dried peas here, you can use fresh/frozen peas too.
• Adding little coconut while grinding will give a nice flavour to the gravy.
• If you want more gravy then add 3 tomatoes in total.
• You can serve it as a gravy for rotis or a dry curry for rice.
• As the dried peas has a creamy texture the gravy tends to thicken up fast so add very little water for the gravy to be slightly runny.

This is a simple gravy which goes well with both rice and rotis. I feel dried peas suits well for this gravy though have tried with green peas also.