Delectable Peas dishes to cook this winter

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Peas refers to green peas which is naturally available as a vegetable. It is winter and peas are available in abundance. Why not cook some tasty dishes of this seasonal vegetable. There are some delectable dishes of peas which you will want to eat again and again. The recipes of these dishes need ingredients that are easily available at home. Follow the recipes of these dishes and enjoy them this winter.

Peas Pulao

This is a delicious dish of peas with rice. You can eat this with any curry, dal, fry, raita or salad.

Ingredients –

  1. Basmati Rice – 2 cups
  2. Peas – 2 cups
  3. Ghee – 2 tablespoons
  4. Salt – According to taste
  5. Cumin seeds (Jeera) – 1 teaspoon
  6. Cloves – Few
  7. Bay leaf – 1 or 2
  8. Cinnamon – A big piece
  9. Black pepper – 10
  10. Onion – 1
  11. Chili – 1 or 2
  12. Ginger – A piece
  13. Garlic – Few cloves
  14. Water – 4 cups

Method –

  1. Chop onion, garlic, ginger and chili finely. Wash Basmati rice and soak it in water for some time. Heat a pressure cooker and put ghee to it.
  2. Add cumin seeds, cloves, bay leaf, cinnamon, black pepper. Let them splutter. Put onion, ginger, garlic and chili to it. Fry till the raw smell disappears.
  3. Add peas and sauté well. Put rice and mix well. Then add water and salt to it. Mix properly so that all the ingredients get combined.
  4. Put the cover and pressure cook for 1 whistle. After pressure releases from the cooker, fluff gently. Serve it hot.

Peas Paratha

This is a yummy Indian flatbread made from peas. You can eat this with any curry, dal, fry, raita or curd.

Ingredients –

  1. Peas – 1 and half cup
  2. Coriander leaves – 2 tablespoons
  3. Chili – 1 or 2
  4. Ginger – A piece
  5. Water – As needed for paste and dough
  6. Wheat flour (Atta) – 2 cups
  7. Cumin seeds (Jeera) – 1 teaspoon
  8. Salt – According to taste
  9. Garam Masala – Half teaspoon
  10. Chaat Masala – Half teaspoon
  11. Oil – As required

Method –

  1. Chop ginger and chili. Boil water, little salt in a vessel and put peas to it. After the peas get blanched, keep them aside.
  2. In a blender, put ginger, chili, coriander leaves and peas. Along with peas put the water that was used in blanching them. Blend to a smooth paste.
  3. Take a large mixing bowl and put this paste in it. Add wheat flour, cumin seeds, salt, garam masala, chaat masala and little oil to it. Mix very well.
  4. Make sure that all ingredients have combined and knead the dough. Add water to it only if it is required. Make a firm dough and rest it for some time.
  5. Make balls from the dough. Roll those balls using rolling board and pin. Use wheat flour while rolling and flattening them.
  6. Heat a pan and put paratha on it. When it starts getting cooked, put oil on it. Flip it and make sure that paratha has cooked evenly on both sides.
  7. Cook all the parathas in this way. Serve them hot.

Peas Palak

This is a tasty dish of peas sautéed in spinach gravy. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Peas – 1 cup
  2. Palak (Spinach) – 1 bundle
  3. Onion – 1
  4. Salt – According to taste
  5. Water – As needed for boiling
  6. Tomato – 2
  7. Ginger – Small piece
  8. Garlic – Few cloves
  9. Chili – 1 or 2
  10. Oil – 2 tablespoons
  11. Cumin seeds – 1 teaspoon
  12. Cardamom – Few
  13. Cloves – Few
  14. Cinnamon – A big piece
  15. Coriander powder – Half teaspoon
  16. Garam Masala – Half teaspoon
  17. Chili powder – Half teaspoon
  18. Kasuri Methi – 1 tablespoon
  19. Butter – 1 tablespoon
  20. Sugar – Half teaspoon
  21. Milk – Half cup

Method –

  1. Chop spinach, tomato, onion, ginger, garlic and chili. Take a vessel and boil water and salt in it. Then add peas to it. Boil for few minutes.
  2. Drain off water from vessel and keep the peas aside. Heat a pan and put oil to it. Add cumin seeds, cardamom, cloves and cinnamon to it.
  3. Let them splutter. Then put ginger, garlic, onion and chili to it. Fry till the raw smell disappears. Put coriander powder and garam masala to it.
  4. Mix properly. Then add tomato and kasuri methi. Sauté till tomato turns mushy. Put spinach and fry well. Mix everything properly.
  5. Cool this mixture and put it in a blender. Make puree of this spinach mixture. Heat the same pan again and put butter to it.
  6. Add chili powder, sugar, salt and sauté for a minute. Then put spinach puree to it and sauté for few minutes. Put peas and milk to it. Mix very well.
  7. Simmer for few minutes so that peas absorb the flavor of spinach. Serve it hot.

Peas Curry

This is a lip-smacking dish of peas which has a spicy taste. It does not need much time to prepare. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Oil – 2 tablespoons
  2. Peas – 2 cups
  3. Cumin seeds (Jeera) – 1 teaspoon
  4. Mustard seeds (Rai) – 1 teaspoon
  5. Asafoetida (Hing) – A pinch
  6. Salt – According to taste
  7. Chili – 1 or 2
  8. Turmeric powder – Half teaspoon
  9. Chili powder – Half teaspoon
  10. Coriander powder – Half teaspoon
  11. Water – As needed
  12. Milk – Half cup
  13. Coriander leaves – 1 tablespoon

Method –

  1. Chop chili finely. Take a bowl and put salt, turmeric powder, chili powder, coriander powder and little water in it. Mix well so that the spices dissolve in water.
  2. Heat a pan and put oil to it. Add cumin seeds, mustard seeds, chili and asafoetida. Let them splutter. Put the spice and water mixture to it. Mix properly.
  3. Add peas and mix well. Cover the pan and simmer for few minutes so that peas get cooked. Then put milk and mix properly.
  4. You can add water to the gravy if it is needed. Garnish the curry with coriander leaves. Serve it hot.

Methi Matar Malai

This is an appetizing dish of peas sautéed in a creamy fenugreek gravy. You can eat this with rice, chapati, paratha or poori.

Ingredients –

  1. Peas – 2 cups
  2. Fenugreek leaves (Methi) – 4 cups
  3. Oil – 3 tablespoons
  4. Onion – 2
  5. Ginger – Small piece
  6. Garlic – Some cloves
  7. Chili – 1 or 2
  8. Water – As needed
  9. Cumin seeds (Jeera) – 1 teaspoon
  10. Cream – Half cup
  11. Salt – According to taste
  12. Garam Masala – Half teaspoon

Method –

  1. Cut onion, ginger, garlic and chili. Take a large vessel and put Fenugreek leaves in water and salt. Leave them for some time. Take a vessel and boil water and salt in it.
  2. Then add peas to it. Boil for few minutes. Drain off water from vessel and keep the peas aside. Heat a pan and put 1 tablespoon oil to it.
  3. Add onion, ginger, garlic and chili. Fry till the raw smell disappears. Cool them completely. Squeeze Fenugreek leaves from water and keep them aside.
  4. Put the fried stuff with little water in a blender. Blend to a smooth paste. Heat the same pan again and put 2 tablespoons oil to it. Add cumin seeds to it.
  5. Let them splutter. Put the masala paste and sauté well. Add Fenugreek leaves to it and sauté well. Then put salt and garam masala. Mix properly.
  6. Add cream and peas. Mix well and cover the pan. Simmer for few minutes so that peas absorb the flavor. Cook till the curry turns creamy.
  7. Check the consistency of curry. Add water to the curry if gravy is very thick. Serve it hot.

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