Chunke Matar
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 1 kg Peas fresh, shelled if fresh
- 2 tablespoons Ghee
- 2 teaspoons Cumin seeds
- 2 Onions sliced
- Asafoetida pinch of
- 5 Green chillies de-seeded and chopped
- 1/2 teaspoon Coriander ground
- 1 1/2 teaspoons Black pepper
- 1/2 teaspoon Black cardamom ground
- 1 teaspoon Amchoor
- 2 Ginger pieces fresh, peeled
- 2 tablespoons Lemon juice
- Salt
Instructions
- Remove the stems from the peas and soak in a large bowl of water for a few minutes. Drain and set aside.
- Heat the ghee in a large, heavy-based pan over medium heat, add the cumin seeds and, stir-fry for about 1 minute, or until they start to splutter. Add the onions and asafoetida and fry for about 5-7 minutes, or until the onions are golden brown.
- Add the chillies, ground spices, and ginger, season with salt, and fry for about 1 minute, then add the peas and cook for 7-8 minutes, stirring occasionally. Sprinkle over the lemon juice and serve.
Video
Nutrition
Serving: 5gSodium: 164mgCalcium: 72mgVitamin C: 91mgVitamin A: 1545IUSugar: 15gFiber: 13gPotassium: 595mgCholesterol: 15mgCalories: 256kcalSaturated Fat: 4gFat: 7gProtein: 12gCarbohydrates: 39gIron: 4mg
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