30 Jan 2013

Green Peas Gravy

Though the fresh green peas has a lovely hint of sweet taste, that's always missing in the store bought frozen ones, yet they also contain that pack of nutrients which always come handy when its an off season for the veggie. Here, I'm mostly left with these frozen ones.... and they can be made into healthy gravies in no time... Remember, these peas are rich in antioxidants.......low in calories and rich in dietary fiber .. And with no cream added to the gray in their making process... they are all the more healthier... So what are you waiting for????? The original source of the recipe is here and I've added my touches to make it even more low caloried...

You will need..........

Peas - 1 cup (I've used frozen ones)
Onion - 1/2 (chopped finely)
Tomato paste - 1 tbsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Curd - 2 tbsp
Kasoori methi - a generous pinch
Coriander leaves - 1 tbsp
Cinnamon - 1 inch piece
Clove - 2
Jeera - 1/2 tsp
Salt - to taste
Oil - 2 tsp

To saute and grind
Onion - 1 (cut into chunks)
Tomato - 2 (roughly chopped)
Ginger - 1 inch piece
Garlic - 5 pods
Green chilly - 2

Get going..........

Heat a kadai with a tsp of oil and saute all the items in the 'To saute and grind' list until the tomatoes turn mushy. Allow it to cool down and run it through a blender into a smooth paste. Keep aside.

In the same kadai, heat another tsp of oil and temper it with cinnamon, cloves and jeera. Then add the finely chopped onion and saute it for a min. Add the peas and saute for about 3-5 mins. Then add the ground paste along with the tomato paste, chilli powder, coriander powder and required salt. If the gravy is too thick add about a cup of water and cook it covered until the peas is fully cooked. Then add the curd, garam masala and kasoori methi. Saute it for a couple of mins. Switch off the stove and garnish with coriander leaves.

Enjoy it with roti!!!!!!!!!!!!!!!!!

To be noted:
Frozen peas takes very less time for cooking... If you are using fresh or dried ones, then pressure cook 
   them for upto 3 whistles and then add it along with the ground paste.
- This also goes well with mildly flavoured rice like jeera rice or even with plain rice.
- You can top it with fresh cream... it would be heavenly... But do remind yourself of the calories.... But once 
    in a way, its OK isn't it ;-) ....

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