Matar Sabzi

Nutrition values are AI-estimated based on ingredients.

• Fresh coriander leaves (approximately 1 cup, chopped)
• Chopped spring onions (about half a cup, green and white parts)
• 2-3 whole green chilies
• Several pieces of ginger (roughly equivalent to a 1.5-2 inch piece)
• About 1/4 cup of grated or shredded coconut
• Approximately 1 teaspoon of whole cumin seeds
• About 1/4 cup of peanuts
• About 1/2 cup of water (for blending)
• Around 2 tablespoons of cooking oil
• A pinch of asafoetida (hing)
• 2-3 broken dry red chilies
• Approximately 1.5 to 2 cups of fresh or frozen peas
• About 1/2 teaspoon of turmeric powder (haldi)
• Approximately 1 teaspoon of red chili powder (lal mirch)
• About 1 teaspoon of coriander powder (dhania powder)
• About 1/2 teaspoon of cumin powder (jeera powder)
• About 1/2 teaspoon of garam masala
• Salt to taste
• Around 1/2 to 1 cup of additional water (for simmering)
• Chili oil (for garnish)
• White sesame seeds (for garnish)

1. 1Combine approximately 1 cup of chopped fresh coriander leaves, about half a cup of chopped spring onions, 2-3 whole green chilies, several pieces of ginger, about 1/4 cup of grated coconut, approximately 1 teaspoon of whole cumin seeds, about 1/4 cup of peanuts, and about 1/2 cup of water in a blender jar.
2. 2Blend the mixture into a smooth, vibrant green paste.
3. 3Heat around 2 tablespoons of cooking oil in a pan, then add a pinch of asafoetida and 2-3 broken dry red chilies to temper the oil.
4. 4Add approximately 1.5 to 2 cups of peas to the pan and stir to coat them in the oil and tempering spices.
5. 5Sprinkle about 1/2 teaspoon of turmeric powder, approximately 1 teaspoon of red chili powder, about 1 teaspoon of coriander powder, about 1/2 teaspoon of cumin powder, and about 1/2 teaspoon of garam masala over the peas.
6. 6Mix the dry spices thoroughly with the peas and sauté for about a minute until fragrant.
7. 7Pour the prepared vibrant green paste into the pan with the sautéed peas and spices, mixing everything well to combine.
8. 8Add around 1/2 to 1 cup of additional water to achieve the desired gravy consistency.
9. 9Cover the pan with a lid and allow the curry to simmer until thickened.
10. 10Remove the lid, add salt to taste, and stir the dish one last time.
11. 11Serve the finished Hariyali Matar hot, garnished with a swirl of chili oil and a sprinkle of white sesame seeds.

These instructions are our analysis of the original video. Watch on YouTube →