Matar ki Sabji (Dry Peas)
Matar ki Sabji is a simple North Indian dry green peas sabzi made with fresh or frozen green peas, herbs and everyday Indian spice powders. This easy recipe is also a no onion, no garlic dish and is naturally vegan and gluten-free. Serve it as a side dish with chapati, roti, phulka or paratha. It also packs well in a lunch box.
Servings: 2
Calories: 173kcal
Ingredients
For Steaming Green Peas
- 1½ cups green peas (matar), fresh or frozen
- 1½ cups water – to be added in a stovetop pressure cooker
More Ingredients
- 1 tablespoon oil
- 1 green chili – slit
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri chilli powder or red chilli powder or cayenne pepper
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon fennel powder (saunf powder)
- ½ teaspoon cumin powder (jeera powder)
- ½ teaspoon garam masala
- ½ teaspoon dry mango powder (amchur powder)
- 1 to 2 tablespoons coriander leaves – chopped (cilantro)
- salt – according to taste
Instructions
Steaming Green Peas
- Rinse the green peas and place them in a small steel bowl or pan. Do not add any water to the bowl.
- Add water to a 2-litre stovetop pressure cooker. Place a small steel trivet inside the cooker, then place the bowl of green peas on the trivet.
- Cover the pressure cooker with its lid and pressure cook on medium to medium-high heat until the peas are tender (about 5 to 6 whistles or 6 to 7 minutes). Instead of steaming, you can boil the green peas in a pan with water until tender.
- Once the pressure drops naturally, open the cooker, check that the peas are cooked, and drain any water left in the bowl. Keep aside.
Making Matar Ki Sabji
- Heat oil in a pan or kadai. Add the slit green chili and sauté for a few seconds on low to medium-low heat.
- Add the steamed green peas and mix well so they are lightly coated with the oil.
- Reduce the heat to low or switch off the heat before adding the spice powders.
- Add all the ground spices and sauté for about a minute on low heat, stirring well so the peas are evenly coated.
- Add salt and dry mango powder. For a tangier taste, increase the dry mango powder or use lemon juice instead. You can also add a little chaat masala and black salt if you like.
- Mix well and sauté for another minute.
- Turn off the heat, add the chopped coriander leaves, and mix gently.
- Serve matar ki sabji hot with roti, phulka or paratha.
Notes
- You can use either fresh or frozen green peas in this recipe.
- Steam the green peas as shown or boil them in a pan with some water until tender.
- Cook the sabzi in oil or use ghee for a richer flavor.
- For a tangier taste, increase the dry mango powder (amchur). You can also use lemon juice instead of amchur.
- If you like, add a little chaat masala and black salt for extra flavor.
- Skip the green chili when making the sabzi for young children.
- Adjust the spices to suit your taste.
- The recipe can be easily halved or doubled.
Nutrition
Calories: 173kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 681mg | Potassium: 321mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1001IU | Vitamin B1 (Thiamine): 0.3mg | Vitamin B2 (Riboflavin): 0.2mg | Vitamin B3 (Niacin): 2mg | Vitamin B6: 0.2mg | Vitamin C: 47mg | Vitamin E: 3mg | Vitamin K: 29µg | Calcium: 59mg | Vitamin B9 (Folate): 71µg | Iron: 2mg | Magnesium: 48mg | Phosphorus: 131mg | Zinc: 2mg
