Green peas are abundant in winters, so making matar ghughni is essential
Ginger is a key ingredient for this recipe as it helps in digestion.
It is a very good option for breakfast with any namkeen and toast.
And leftovers can be used to make stuffed parantha, poori, tikki or kachori.
Cooking Time
Preparation Time :5 Min
Cook Time : 5 Min
Total Time : 10 Min
Ingredients
Serves : 2
2 cups green peas washed
1 inch ginger chopped
1/2 teaspoon oil
1/2 teaspoon jeera
1 pinch hing / asafoetida
1/2 teaspoon red chilli powder
1/4 teaspoon haldi powder
1 teaspoon dhaniya powder
1/2 teaspoon garam masala
2 teaspoon cream
1 green chilli finely chopped
2 tablespoon coriander leaves chopped
1/2 teaspoon salt or to taste
1/4 teaspoon sugar (optional)
Directions
Heat oil in a pan add jeera and hing to it, cook for few seconds then add ginger and green chillies.
Add the peas, red chilli powder, turmeric powder, coriander powder, salt and 2 teaspoon of water to it.
Cook for 5 minutes, slightly covered, to retain the green colour of peas, stirring and checking in between.
When done add cream and garam masala and mix well.
Garnish with coriander leaves and Serve hot.
My Tip- we can add 2 pinches of sugar as per the taste , it helps in retaining green colour of peas