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I am not sure from which part of India has this recipe originated, but green peas curry is prepared commonly in every household in India. Since India a multilingual nation, this recipe may be cooked by different names. This is my own recipe, simple one that doesn’t take more than 15 minutes to prepare.

Ingredients:

2 cups mutter (shelled green peas); fresh or frozen – thawed, parboiled,

4-5 small potatoes; peeled and parboiled,

1 tsp jeera (cumin seeds),

2 medium size onions; finely chopped,

1 tomato; finely chopped,

1/4 tsp turmeric powder,

1 tsp red chilli powder (adjust as per taste),

Salt to taste,

Oil,

Freshly chopped coriander leaves to garnish.

Method:

Heat oil in a kadhai, add jeera and when it splutters add onion. Saute on low-medium flame until soft. Then add turmeric and red chilli powder and stir fry for a minute. Then add tomatoes, mix, cover and cook for 4-5 minutes. Uncover and mix occasionally. When oil separates from the gravy, add parboiled peas and potatoes, stir, season with salt, add some water (stock from the boiled vegetables), cover with lid and let it cook for 5 minutes. Garnish with coriander leaves and serve hot with parathas.

TIP:

If you are in a hurry, this is an ideal vegetable to prepare. Just boil the vegetables in the microwave oven or another stove while your prepare the gravy. Then add vegetables to the gravy and bring to boil.