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PEAS


PEASOur Pea Recipes section contains a variety of exotic pea recipes. Pea (Mutter) is a main ingredient in the preparation of a number of curries, soups, and snacks in India. Peas are a natural mixture of starch and protein. Fresh peas have alkaline properties.The vegetable is a good source of Vitamin A, B1 & C.

Fresh peas are slightly diuretic - they give relief to ulcer pains, because they are alkaline they absorb stomach acids. Green peas are very good for bones. They are a good source of Vitamin K1 - which in turn activates osteocalcin- this in turn anchors calcium molecules in the bone. They are also a good source of folic acid & Vitamin B6 - which is good for the heart. Vitamin K, which is present in green peas, is good for the clotting of blood. The vegetable is a good source of iron helps in anemia and decreased immune function. It also helps to boost the energy producing cells in cases of tiredness and fatigue. Try our range of delectable green pea recipes.

MUTTER KOFTA CURRY vegetarian-Dish

Ingredients

  • 1/4 kg raw peas (mutter)
  • 2 tsp besan (gram) flour
  • 2-3 onions, chopped
  • 4 green chilies, chopped
  • Salt to taste
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/2 tsp turmeric powder
  • 100 gms potatoes, cut into 1" pieces
  • 3-4 tbsp oil
MUTTER KOFTA CURRY

Method

  • Boil the raw peas in a pressure cooker until they are tender or up to 2 whistles.
  • When cooled, remove and make a fine paste.
  • Heat oil in a pan and fry the chopped onions (half of them) and green chilies for a while.
  • Also add besan flour and fry for few more seconds.
  • Then add peas paste, stir and remove. Allow to cool.
  • Make small balls from the above mixture and deep fry in hot oil until golden brown. Keep them aside.
  • Heat 2 tbsp of oil in a pan and fry the remaining onions until brown.
  • Also add chili powder, coriander powder, turmeric and fry for 1 more minute.
  • Now add chopped potatoes, stir well, add 2 cups of water and simmer until the potatoes are tender.
  • Add koftas and salt to the potatoes mixture and stir well.
  • Remove from heat and its ready to eat. Serve with naan or plain rice.

MUTTER PANEER vegetarian-Dish

Ingredients

  • 300g paneer
  • 275g green peas
  • 175g onions paste
  • 25g ginger-garlic paste
  • 80g oil
  • 150g yogurt
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 100g tomatoes, made into fine puree
  • 25g cashew nuts paste
  • 1/2 tsp garam masala
  • 50 ml cream
  • 5 green chilies, sliced lengthwise
  • 25g fresh coriander leaves
  • A pinch of saffron
  • Salt to taste
  • Coriander leaves for garnishing
MUTTER PANEER

Method

  • Cut the paneer into cubes and fry in oil until golden color along with sliced green chilies.
  • Remove from heat and keep aside.
  • In the same pan, heat the remaining oil and fry the onion paste and cashews paste for 5-6 minutes.
  • Add ginger-garlic paste, red chili powder, coriander powder, garam masala and fry for another 5 minutes.
  • Now add tomato puree, salt, yogurt, beaten to a smooth texture and stir well.
  • Also add green peas, water if required, saffron and cook until the oil separates in the pan.
  • Add the fried paneer cubes and green chilies to the gravy, fresh cream and cook for another 5 minutes.
  • Garnish with chopped coriander leaves. Serve hot.

MUTTER PANEER TOMATO vegetarian-Dish

Ingredients

  • 250 gms green peas (mutter)
  • 250 gms tomatoes, chopped or made into fine puree
  • 200 gms paneer, grated
  • 4 green chilies, chopped
  • A small piece of ginger, finely chopped
  • 1 1/2 tsp chili powder
  • 3 tsp corn flour
  • 2 onions, finely chopped
  • 1 tsp ginger-garlic paste
  • A pinch of turmeric
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 cup curd (yogurt)
  • 1/4 cup cashew nuts
  • Salt to taste
  • Oil for frying
MUTTER PANEER TOMATO

Method

  • Heat little oil in a pan, add chopped ginger, green chilies, pinch of turmeric and fry for few minutes.
  • Also add grated paneer, mix well and remove.
  • Add salt to the paneer mixture and make small balls from it.
  • Roll these in the corn flour and fry in oil until they are golden brown. Drain and keep aside.
  • Heat oil in another pan and fry the chopped onions.
  • Then add ginger-garlic paste, coriander powder, chili powder, green peas and fry for few more minutes.
  • Now add tomato puree and cook until the oil separates.
  • To this, add ground cashew-yogurt mix and cook to form a thick gravy.
  • Then add fried paneer balls, garam masala, salt and cook for 2 more minutes.

MUTTER TOFU vegetarian-Dish

Ingredients

  • 1 package tofu, cut into cubes
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 100g green peas
  • 1 tin whipping cream
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp turmeric
MUTTER TOFU

Method

  • In a pan, heat 1tbsp oil and fry the tofu cubes until golden color.
  • Remove from heat and keep aside.
  • In the same pan, heat the remaining oil, fry the onions for few minutes and add tomatoes and green peas.
  • Fry them for a while until the raw smell of tomato disappears.
  • Now add tofu pieces, salt, chili powder, garam masala, turmeric and whipping cream.
  • Cook until the gravy thickens.

PEA BALLS IN PEAS GRAVYvegetarian-Dish

Ingredients

      
  • 1 cup Bengal gram flour
  • 1/2 cup tender small pea seeds
  • 1 tsp cumin seeds
  • 2 tsp salt
  • 1 cup pea paste
  • 1 onion, chopped
  • 4 garlic flakes
  • 4 green chilies
  • 1.5 cm ginger paste
  • 2 tbsp coriander leaves
  • 2 pieces cinnamon
  • 1 black cardamom
  • 1/2 tsp black cumin seeds paste
  • 1 tsp anardana powder
  • Required oil
  • Tomato and onion rings for garnishing
PEA BALLS IN PEAS GRAVY

Method

  • Mix the flour with 1tsp salt, cumin seeds, 4tbsp oil, water and make a smooth dough.
  • Make a small ball out of the dough and flatten on your palm. Stuff 4 pea seeds and make a small ball again.
  • Cook all these round balls in boiling water for 15 minutes. Drain and keep aside.

    • For the Gravy :

  • Heat oil in a pan and fry the onion paste until light brown.
  • Add the paste of garlic, green chilies, ginger, coriander leaves and fry for few minutes.
  • Then add the paste of cinnamon, cardamom, black cumin seeds and fry for 2 more minutes.
  • Now add the pea paste, 1tsp salt, anardana powder and fry for another 10 minutes.
  • When it is done, arrange in a shallow dish with the balls dipped in it.
  • Serve hot.

PEAS KOFTASvegetarian-Dish

Ingredients

      
  • 500g green peas
  • 2-3 tsp gram flour
  • 2 green chilies
  • 2 tsp chopped coriander
  • 1 tsp cumin seeds
  • 1 tbsp chopped ginger
  • 1/2 tsp salt
    For the Gravy :
  • 2 big onions, chopped
  • 4 garlic flakes
  • 2 tsp chopped ginger
  • 1/3 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 2 cloves
  • 2 big tomatoes
  • 1/2 tsp salt
  • Required oil or ghee (or butter)
  • Coriander leaves for garnishing
PEAS KOFTAS

Method

  • Boil the green pea seeds in salted water till tender. Cool and mash.
  • Add cumin seeds, chopped green chilies, ginger, green coriander leaves and salt.
  • Roast the gram flour in a dry pan until brown and add to the pea paste. Mix well till it becomes smooth.
  • Make small balls from the paste and deep fry in oil until golden color. Keep them aside.
  • Heat oil in a pan, fry onions till brown and add ginger-garlic paste.
  • Add all the powdered spices including cumin seeds powder, cloves, peeled and chopped tomatoes and salt. Stir it until the oil separates.
  • Add 4 cups of water and cook till 1 1/2cup water is left.
  • Put the gravy in a dish and add the koftas to it.
  • Decorate with chopped coriander leaves.

    • PEAS PANEER MAKHANIvegetarian-Dish

    Ingredients

        
    • 1/2 cup green peas, boiled
    • 1/2 kg paneer, cubed
    • 3 tbsp butter
    • 1 tsp ginger-garlic paste
    • 1 cup onion paste
    • 1/2 tsp turmeric
    • 2 tsp red chili powder
    • 1/4 tsp garam masala
    • 1 1/2 cups tomato puree
    • 2 tbsp fresh cream
    • 2 tsp kasoothi methi (dry methi leaves)
    PEAS PANEER MAKHANI

    Method

    • Heat ghee, fry onion paste and ginger-garlic paste for 2 minutes.
    • Add turmeric, red chili powder, salt, garam masala and fry for a minute more.
    • Add tomato puree and fry for 5 minutes.
    • Now add 1/2 cup water, paneer, peas and simmer the gravy for 2 minutes.
    • Later add cream, kasoothi methi and simmer for another 2 minutes.
    • Serve with jeera pulao.

    TOMATOES & PEAS KORMAvegetarian-Dish

    Ingredients

    • 5-6 tomatoes, chopped finely
    • 1 cup fresh peas, shelled
    • 2 cups thick coconut milk
    • A pinch of turmeric powder
    • 2 tbsp coriander seeds
    • 1/2 fresh coconut, grated
    • 4-5 green chilies
    • 1" piece of ginger
    • 5-6 raisins
    • 2 tsp oil
    • Salt to taste
    • 1 onion, finely chopped
    • 1 tsp cumin seeds
    • 2 sprigs curry leaves
    • 2 tbsp ghee or butter
    • 1/2 cup paneer cubes, fried in ghee for garnishing
    TOMATOES & PEAS KORMA

    Method

    • Heat oil in a frying pan and fry the coriander seeds and grated coconut until an aroma comes.
    • Remove from the heat and grind to a fine paste along with ginger, green chilies and raisins.
    • Heat ghee in the same pan, add cumin seeds, curry leaves and sliced onion. Saute till the onion is fried well.
    • Then add chopped tomatoes, fresh peas and simmer for few minutes. Then add the ground paste and saute for 5 more minutes.
    • Now add coconut milk, salt and turmeric powder. Simmer till everything is cooked and the gravy becomes thick.
    • Serve hot with chapathi, puri or pulao rice.