Are we ignoring the power of peas? Matar recipes are the perfect protein to make your family strong! Peas are full of muscle building proteins and healthy fibre that improves digestion. It is rich in Vitamin K, Vit C and minerals like zinc, manganese and magnesium. Such anti-oxidants and nutrients in peas give us better skin, better hair and muscles, also making peas great food for anti-aging. Research has now proven that peas release sugar slowly and because of high fibre it is good for people with Type II Diabetes. It is a great, quick workout snack. It is best eaten steamed or sautéed.
Here are some yummy recipe ideas to keep your family warm and strong this winter. Hari matar aka fresh green peas have been used in these recipes because they are in season. Dried peas or frozen peas can be used when not in season.
Matar ka Nimona
This is a boiled, mashed green peas soup that is thickened and garnished with potatoes. It is flavoured with cumin seeds and asafetida for better digestion, and traditionally eaten with steamed rice. It is a thick, filling, warm and comforting soup in the winter.
I tried a fun twist on this traditional recipe by serving it in a whole wheat kulcha bread bowl. It turned out really well and tasted delicious with the kalonji flavoured kulcha bread. You can check out the full recipe and video here.
This is a green peas curry, which can also be made with kala chana, dried peas or chickpeas. Unlike Nimona, the peas in this dish are not boiled and mashed. In some parts of northern india, green peas are simply roasted in coal and served as a snack.
Ghugni can also be sautéed in ghee, cumin and asafetida or cooked to semi thick gravy with coriander powder and chilli powder. It is a complete meal on its own, although many pair it with baked potatoes, parathas or any other bread.
To make it, simply heat ghee in a pan, add ginger, cumin and hing, allow it to crackle. Add fresh peas or soaked and boiled dried peas. Add coriander powder, chilli powder, salt and garam masala. Let it simmer for 5 minutes. Garnish with chopped green chillies, coriander leaves and onion tomato salad to top.
Matar ka Paratha – Quick Fix
My favourite stuffed paratha in the winter. My mum cooks it in ghee and serves it with red chilli pickle. It tastes divine! But like me, if you are cooking for one or two people and don’t want to go through all that trouble, here is a quick fix tip.
Just take a corn or wheat tortilla, or leftover chapattis. Make a stuffing with steamed mashed peas and potato, salt, chilli powder and garam masala. I also like to add some mint or fresh herbs in the stuffing. Lightly sauté the peas stuffing so that it is dry but not loose and sticky. Spread the stuffing on one half of the tortilla and fold the other half on top. Now heat ghee on a flat tava and cook on both sides till brown blisters appear.
Matar ki Tikki Chaat
My mom makes the best aloo tikkis stuffed in the center with masala matar. They are tiny, crispy and perfect golden. But let’s face facts here, I am not as skilled or patient as she is. I like to believe that I don’t have the time for all that! So, I simply boil potatoes and green peas with salt, then add chilli powder, dried mango powder and garam masala, shape them up, refrigerate them and then deep fry! (or air fry if you will..)
Matar Mangaudi Aloo Tehri
This is by far the easiest dish to cook on the planet, well almost. We simply heat ghee, add cumin, sliced onion, potato, dried dal mangaudis (or use soya chunks) and green peas, sauté for a minute. Add salt, turmeric, chilli powder and coriander powder. Add soaked rice and sauté for a minute. Add water, double the quantity of the rice. Bring it to a boil, then allow it to simmer till all the moisture is absorbed.
Baked Matar Kachoris
This one requires kitchen skills like our desi moms’. How do you make these? Well, simple I use two cups of whole wheat flour with half cup ghee, mix it well, add ajwain (carom seeds) and salt. Sprinkle some water and bring the dough together. Then rest it for 15 minutes in the refrigerator. Divide the dough in 10 equal parts and roll it out to 3 inches diameter. Then add seasoned, mashed peas in the center, bring the sides to center and seal, then roll again.
Brush the kachoris with ghee and bake for 15 minutes at 200 degree celcius.
Vatana chi Ussal
This is one of my favorite Maharashtrian delicacies. It is a spicy onion and coconut based curry in which fresh green peas are cooked and served with chapatis.
To make this, heat some sesame oil and fry sliced onion, dried coconut in it. Add coriander seeds, cumin seeds and dried red chilli, roast them until they are rosy brown. Add crushed garlic, ginger and green chilli and sauté. Grind this into a coarse paste.Saute green peas in sesame oil, add salt and then add the paste. Add half cup of water, cover with a lid and let it simmer for five minutes. Serve hot with chapatis. Looking for more fun vegetarian recipes? Here are a few of my favourites.
I’m trying a #30DayVeganChallenge this month. I have replaced all dairy products, eggs and meat with plant based proteins. You can follow my journey on my instagram account here. If you have any comments or feedback on the power of pea protein then please write in comments section below. You can also find 12 Protein packed Vegan Indian dishes here.
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