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Banana & Plantain
Brussel Sprouts
Dal & Lentil
Gourd & Pumpkin
Mixed Vegetables
Peas (Below)
Spinach & Greens


Chura Matar

1-1/2 cups of thin chura (get from Indian grocery)
2 cups of green peas
1 finely chopped potato
1 big red tomato
2 finely chopped green chilies
1 Tea sp. chopped fresh ginger
1/2 cup finely chopped coriander leaves
1 Table sp. fresh lemon juice
1/2 Tea sp. garam masala
1/2 Tea sp. salt
4 Tea sp. sugar
1 Tea sp. amchur powder
3-4 black cardamom seeds
5-6 cloves
5-6 whole black pepper seeds
1/2 cup chopped cashew nuts
1/2 cup of raisins

Saute in a little ghee over a medium heat, the green chilies, ginger, cloves, black peppers, and cardamoms for a few minutes. Add the potatoes and peas and spices and saute till the peas are tender. Grind tomato in the grinder to form the liquid juice. Mix this tomato juice in the chura with your fingers. Do not mash it. If chura is still looks dry then add little water as needed. Remember this should be done just before you are ready to add chura in the mixture. Add the salt, sugar, cashews and raisins along with the prepared chura to the mixture and cook for a further 5 minutes. Turn off the heat. Add amchur powder, garam masala and mix them well. Before serving dot with a few bits of butter and sprinkle with the lemon juice. Add coriander leaves and offer.

Ghugni (Chole)

2 cups white peas (soaked overnight)
2 tomatoes, chopped
2 tsp ginger paste
2 bay leaves
1 tsp asofoetida
2 cloves
2 cardamom
2 inches cinnamon
1 tsp red chili powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
coriander leaves a handful
1 tsp cumin seeds
salt to taste

Heat ghee and fry cloves, cinnamon, cardamom, bay leaves, cumin seeds. Add the ginger paste, tomatoes, all the powders, lastly add the peas, add salt, stir to mix, add water, leave to boil. When the peas become soft, garnish with coriander. Add water to get desired gravy.

Green Peas Ghughara

For Covering:
1 cup wheat flour
1/2 cup flour
3 tablespoons ghee
1/4 teaspoon salt
Ghee for deep frying

For Filling:
1-1/4 cup green peas, crushed
1-1/2 tsp. soda-bi-carb
1/4 cup coriander leaves, chopped
1/4 cup coconut, grated
salt to taste
1 tablespoon chilli-ginger paste
1 teaspoon sugar
juice of one lemon
1 tsp garam masala
2 tablespoons ghee

Heat ghee, add crushed peas and soda-bi-carb. Cook on slow heat, covered with a lid. Stir often for even cooking. When the peas are cooked remove from heat, take out in a plate and cool. Add, coriander leaves, coconut, and all the seasonings. Mix well. Divide into 18 portions. Prepare covering by mixing all the ingredients and make dough-like puri by using a little water. Knead well and divide into 18 balls. Roll each ball like a small puri, put one portion of filling, fold and stick edges making it into half round shapes. Now decorate the edge by creating designs with your fingers to make ghughara. Deep fry in ghee to light brown and crispy.

Green Peas Masala

2 tbsp. ghee
1 tsp. black mustard seeds
1 tsp. ground coriander
1 tsp. turmeric powder
½ tsp. chili powder
1 tsp. asofoetida
3½ oz tomatoes, thickly sliced
10 oz peas, defrosted if frozen
1 tsp. ground pepper
2 tbsp. chopped fresh coriander
salt to taste

Heat the ghee and fry the mustard seeds until they splutter. Add the ground coriander, asofoetida, turmeric and chili powder. Mix well and then add tomatoes and 4 tbsps. water and cook for 2 minutes. Stir in the peas and pepper. Cover the pan and cook for 15 minutes or until the peas are tender. Mix in fresh coriander and add more pepper to taste. Cook another two minutes then serve. Garnish with extra fresh coriander if desired.

Hariyale Matar

1 tbsp Ghee
1 tsp Asafoetida
1 tsp Cumin Seeds
1 Green Chilli
½ Tsp chopped Ginger
2 cups Peas (blanched)
1 Tsp Salt
¼ Tsp Black Pepper
½ Tsp Lemon Juice
4 Tbsp chopped Coriander Leaves

Heat ghee and fry cumin seeds till they splutter, then add asofoetida and green chilli and ginger to it and sauté well. Add peas and sauté well. Add salt, pepper and lemon juice. Add coriander leaves and mix well. Add 2 Tblsp. coriander leaves and mix well. Serve hot garnished with remaining chopped coriander leaves.

Jhatpat Paneer Aloo Matar Subzi

2 medium Potatoes, cubed
2 cups Paneer, cubed
Ghee for Deep Frying
2 Tbsp Gheel
1 tsp Asafoetida
½ Tsp Cumin Seeds
2 Bay Leaf
4 Peppercorns
2 Cardamom
1 Inch Stick Cinnamon
4 Tbsp Tomato Paste
3 Tbsp Cashewnut Paste
1 Tsp Salt
1 Tsp Red Chilli Powder
½ Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Turmeric Powder
1 Tsp Chaat Masala
½ cup Peas
1 Water
4 Tbsp chopped Coriander Leaves

Deep fry the Potatoes and Paneer in hot ghee till golden brown. Drain well and set aside. In a Pan heat ghee and then add asafoetida to it. Add all the whole spices and sauté well. Next add the tomato paste and sauté well. Next add cashewnut paste and mix. Add all the spices and mix well. Add salt and paneer and potato cubes and mix well. Add water and mix well. Let the gravy simmer well and add peas to it. Check the seasoning and adjust accordingly. Add 2 Tblsp. coriander leaves and mix well. Serve hot garnished with remaining chopped coriander leaves.

Konkani Vattana Gol

1 cup fresh green peas
¾ cup fresh grated coconut
1 tablespoon red pepper powder
¼ teaspoon turmeric powder
4 to 5 curry leaves
½ teaspoon mustard seeds
2 tablespoons ghee
salt to taste

Boil peas until tender, drain the water and set aside. Heat ghee in a pan, add mustard seeds, when the seeds begin to pop add curry leaves and the grated coconut. Fry the coconut until it is golden brown in color, add turmeric powder, red pepper powder and salt. Finally add the boiled peas, cover and cook for approximately 5 to 10 minutes stirring occasionally.

Maharashtra Usal Pav

1 cup green peas
1 lemon, juice
2 tbsp. ghee
1/2 tsp. garam masala
1/4 tsp. cumin seeds
salt to taste
6-8 pavs (toasts)

To garnish :
fine sev (fried noodles)
lemon quarters

Grind to a paste :
1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated

Heat ghee and fry the paste for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates and floats on top, and peas are soft. Serve steaming hot along with bread or pav and pieces of lemon. To garnish: sprinkle some 'indian sev' over the serving dish.

Matar Palak

1 bunch of spinach
1 cup of green peas
1 medium tomato
1 medium sized boiled potato
3-4 green chillies
1 tsp. cumin seeds
1 tsp asofoetida
1 tsp turmeric powder
Salt to taste

Cut spinach leaves and wash them properly. Boil the cut spinach for 10 minutes in a very little amount of water. Allow to cool for sometime. Grind the cooled spinach along with the green chillies to a fine paste. This paste must be semi liquid. Chop tomatoes into small pieces. Cut the boiled potato into evenly shaped cubes. Heat ghee in a pan. Add the cumin seeds and asofetida, peas and tomatoes. Fry for 2-3 minutes. Add the potato cubes and allow to cook on medium flame for 5 minutes. Once the tomatoes are cooked, add the spinach-chilli paste to the above. Add turmeric powder and salt to taste. Simmer it for 10 minutes and offer.

Mattar Paneer

1 inch cube of fresh ginger, peeled and chopped
6 tbs ghee
2/3 pound paneer
2 cups of whey
1 whole dried red pepper
1 tsp. asofoetida
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages defrosted frozen peas

Put the diced ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat ghee in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. Remove and drain. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now pour the contents of the blender into the frying pan (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.

Peshawari Makhana Korma (Green Peas and Puffed Lotus Stems)

2 cups Green Peas
1 cup Puffed Lotus Stems (Hindi Makhanas)
2 Tbsp Ghee
1 Bay Leaf
1 inch Cinnamon Stick
4 Cloves
4 Cardamom
½ cup Cashewnut Paste
2 Tbsp Ginger Paste
1 cup well beaten Curd
1 ½ Tsp Salt
1 ½ Tsp Garam Masala Powder
½ Tsp Pepper Powder
2 Tsp Sugar
4 Tbsp Cream
½ cup Water

1 Tbsp Ghee
½ Tsp Red Chilli Powder Garnish:
Chopped Coriander Leaves
Chopped Cashewnuts
Silver Varak
Rose Petals

Blanch Peas and parboil the makhanas. Heat ghee in a kadhai and then add bay leaf, cinnamon, cardamom, and cloves. Saute till they start to crackle. Next add ginger paste and sauté well. Add cashewnut paste and sauté well till the oil leaves the gravy. Add curd, salt, pepper, sugar and garam masala powder. Add green peas and makhanas and water and let the gravy simmer well. Add cream. Heat ghee and fry the red chilli powder and mix into sabji. Serve hot garnished with chopped coriander leaves, nuts, silver varak and rose petals.

Punjabi Gajar Matar

2 Tbsp Ghee
1 Tsp Cumin Seeds
1 Tbsp Ginger-Green Chilli Paste
4 cup Carrot Cubes
2 Tsp Peas
1 Tsp Salt
½ Tsp Red Chilli Powder
1 Tsp Mango Powder
½ cup chopped Coriander Leaves

Heat ghee and fry the cumin seeds till browed. Add ginger and green chilli paste to it and fry well. Add carrots, cover and cook till carrots are done. Add all the spices and mix well. Add peas and coriander leaves and mix. Offer hot.

Ragda Pattice

For Ragda:
½ kg dry white peas
Salt to taste
½ tsp. turmeric powder
Pinch of soda bicarb

For Pattice:
1-1/2 pounds potatoes (boiled and mashed)
1 tbsp. minced ginger
10-12 green chilies minced
½ tsp. turmeric powder
1 tsp. amchur powder
2 tbsp. corn flour
Salt to taste
Ghee for frying

For Serving:
2 tblsp Sweet imli (tamarind) pulp
1-1/2 tsp Brown masala
1 tsp Chili powder
Handful chopped coriander leaves

Soak the peas overnight and wash well. Boil with salt, turmeric, one liter of water, and soda bicarb in a pressure cooker for 10 minutes. Mash and mix all the ingredients together for pattice and give them an oval, a leaf shape or the shape of a cutlet. Heat the tava with 3 tbsp. of ghee and shallow fry the pattice till golden brown. Serve with hot ragda. Garnish it with coriander leaves, sweet imli pulp, brown masala and chili powder, and offer.

Shahi Matar Paneer

1 pound Paneer, cubed
Ghee for frying

For the Gravy:
3 Tbsp Ghee
4 Green Chillies
½ inch fresh Ginger
4 Cardamom
1 Tsp Cumin Seeds
1 Large Tomato
1 Tsp Salt
1 Tsp Red Chilli Powder
2 Tsp Coriander Powder
½ Tsp Turmeric Powder
¼ cup well beaten Curd
1 cup Shelled Peas
1-½ cup Water
1 Tsp Garam Masala Powder
2-3 drops Orange Food Colour
¼ cup Fresh Cream
4 Tbsp chopped Coriander Leaves

1 Tbsp Ghee
½ Tsp Red Chilli Powder

Chopped Coriander Leaves
Fresh Cream

Heat ghee and fry teh Paneer cubes till golden brown. Drain well on a tissue and set aside. For making the bravy, in a little ghee fry the green chilli, ginger, cardamom and cumin seeds. Saute well and add the prepared paste to it. Fry well and add salt, red chilli powder, coriander powder and turmeric to it. Fry well till the oil leaves the bravy. Next add curd and paneer pieces, and peas. Mix well and add water. Add Garam Masala powder and mix. Add red food colour and also cream and coriander leaves and mix well. Simmer until the Paneer is cooked in the gravy and becomes soft. Temper with ghee and red chilli powder. Offer hot garnished with chopped coriander leaves and cream.