Matar ki Sabji

Cook along · 11 steps

Method

1. 1

   Boil 2 cups of water. Add 500g fresh peas and cook on medium flame for 6 minutes until 70% cooked. Strain and keep aside. Reserve the water for the gravy.

2. 2

   In a bowl, mix 1 cup curd, ½ tsp turmeric powder, 2 tbsp coriander powder, 1 tbsp red chili powder, ½ tsp garam masala, and salt to taste. Mix well without any lumps.

3. 3

   Heat 2 tbsp ghee in a pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp turmeric powder, 1 finely chopped green chili, 1 tbsp finely chopped ginger, and ¼ tsp asafoetida. Sauté on low flame.

   

4. 4

   Add the curd mixture. Stir continuously for 2 minutes to prevent curdling.

5. 5

   Add 1 finely chopped tomato. Cook on low flame for 3-4 minutes until the tomatoes are soft and ghee releases.

6. 6

   Add the boiled peas and mix well.

   

7. 7

   Add 1 cup of the reserved peas water. Cook on low flame for 5-6 minutes until the peas are fully cooked.

8. 8

   Add 1 tbsp kasuri methi. Press some peas gently with the back of the spoon for a thicker gravy.

9. 9

   Garnish with finely chopped coriander leaves.

   

10. 10

    Place Tulsi leaves and offer to Lord Jagannath.

11. 11

    Serve with roti, chapati, paratha, puri, or rice. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare