10 min में ऐसी अनोखी मटर की सब्ज़ी बनाएंगे तो खाने वाले मटर पनीर भूल जाएंगे - Spicy Matar Masala

Ingredients

• 1 cup Fresh Green Peas (washed and drained)
• 1 medium Onion (peeled)
• 2 pieces Green Chili (chopped, plus 3 extra for roasting peas)
• 4 pieces Garlic Cloves (more than usual, roughly chopped)
• 2 tablespoons Coriander Stems (roughly chopped with leaves)
• 2 medium Tomatoes (chopped)
• 1 tablespoon Ginger (peeled and chopped)
• 1 tablespoon Besan (Gram Flour) (sifted)
• 1 tablespoon Kashmiri Red Chili Powder (for color and mild heat)
• 2 tablespoons Mustard Oil (smoked, hot oil for tempering)
• 1 pinch Hing (Asafoetida) (adds depth)
• 1 teaspoon Cumin Seeds
• 1 piece Bay Leaf
• 0.5 teaspoon Turmeric Powder
• 1.5 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder (adjust for heat)
• 0.5 teaspoon Salt (adjust to taste)
• 1 pinch Sugar (balances acidity)
• 1 teaspoon Butter (for high‑heat pea roasting)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 teaspoon Garam Masala
• 1 teaspoon Amchur (Dry Mango) Powder (adds tanginess)
• 1/2 cup Water (adjust for desired thickness)

Instructions

1. Prepare Onion‑Pea Paste

   In a small blender, combine the onion, two green chilies, garlic, and coriander stems. Add 2‑3 tbsp of the fresh peas and a splash of water, then pulse on coarse setting until a slightly chunky paste forms.

   Time: PT5M

2. Prepare Tomato‑Ginger‑Besan Paste

   Clean the blender, then add the tomatoes, ginger, 1 tbsp besan, and 1 tbsp Kashmiri red chili powder. Blend to a smooth fine paste.

   Time: PT5M

3. Heat Mustard Oil and Temper

   Place the kadhai over medium‑high flame. Add 2 tbsp mustard oil and heat until it starts to smoke. Add a pinch of hing, 1 tsp cumin seeds, and 1 bay leaf; let them sizzle for a few seconds.

   Time: PT2M

   Temperature: Medium‑High

4. Fry Onion‑Pea Paste

   Add the onion‑pea paste to the hot oil. Stir continuously and fry on medium flame for 5‑7 minutes until the mixture turns deep golden brown and releases a fragrant aroma.

   Time: PT7M

   Temperature: Medium

5. Add Ground Spices

   Stir in ½ tsp turmeric, 1‑1½ tsp coriander powder, and 1 tsp red chili powder. Fry for about 1 minute until the spices become aromatic.

   Time: PT2M

   Temperature: Medium

6. Incorporate Tomato‑Ginger‑Besan Paste

   Add the smooth tomato‑ginger‑besan paste. Mix well and cook for 5 minutes, adding a pinch of sugar to balance acidity. Continue cooking until the oil separates and the mixture looks dry.

   Time: PT5M

   Temperature: Medium

7. Add Water and Simmer

   Pour in ½ cup water (or as needed) to achieve a thick gravy consistency. Bring to a gentle simmer on low flame for 5 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: Low

8. Roast Fresh Peas Separately

   In a separate small pan, heat a splash of oil and 1 tsp butter over high flame. Add the remaining 2‑3 green chilies (slit) and the rest of the fresh peas. Sprinkle ¼‑½ tsp salt and roast for 2‑3 minutes until peas puff and pop.

   Time: PT3M

   Temperature: High

9. Combine Peas with Gravy

   Transfer the roasted peas into the gravy. Add crushed kasuri methi, 1 tsp garam masala, and 1 tsp amchur powder. Stir gently and cover the pan.

   Time: PT2M

   Temperature: Low

10. Final Simmer

    Let the combined dish simmer on low flame, covered, for 5 minutes so the peas absorb the gravy fully.

    Time: PT5M

    Temperature: Low

11. Serve

    Turn off the heat, give the gravy a final stir, and serve hot with roti, naan, or rice.

    Time: PT1M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

15 g

Fat

5 g

Fiber

4 g