Friday, October 24, 2014

Green Peas Masala Mom's Style

My mom used to prepare this peas masala whenever she makes poori. For me, this is the best combination for poori, rather than the poori masala that is usually served. Whenever she packs this for my lunch box during school days I and my friend will exchange our lunch boxes, cos she loves this a lot :-). Also, this is very simple and doesn't require much ingredients. Actually, the original recipe grinds all the grinding ingredients first and then cooks them. But for added taste and flavor I used to saute them first and then grind to a paste and cook again along with the peas and spices. You can opt for any method depending on your preference. Now, to the recipe.


Green peas - 1 cup (Soaked overnight or atleast for 5-6 hours)
Tomatoes - 3
Onion - 2 (1 for grinding and the other for sauteing)
Ginger - 2 inch piece
Garlic - 4 cloves
Cinnamon stick - 1, a small one
Cloves - 2
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Oil, mustard seeds and curry leaves for tempering

  1. Soak the green peas overnight or atleast for 5-6 hours and pressure cook for 3 whistles in high flame and 5 minutes in simmer. Soaking is not required if using fresh peas.
  2. Chop the ginger, garlic, one onion and tomatoes and set aside. Heat oil in a pan, add the cinnamon stick and cloves and saute for few seconds. Then add the ginger and garlic pieces and saute for couple of minutes. 
  3. Then add the onions and fry until they turn transparent. Add the chopped tomatoes and fry until they turn mushy. Allow this to cool down and grind to a coarse paste. You need not have to grind to a smooth paste. This gives a nice texture and flavor to the gravy.
  4. Heat oil in a pan and do the tempering and add the ground paste. Add the spice powders, salt and hing. Stir well and allow to cook for 5 minutes. Then add the cooked peas and add more water if the gravy is too thick. Allow to cook for few more minutes and turn off the flame. Enjoy with hot and puffy Poori's.

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