Indian Spicy Peas Sukhi Matar Recipes

INDIAN SPICY PEAS (SUKHI MATAR)

Steps:

• Heat oil in saute pan over medium heat and cook cumin seed until they sizzle and fragrance is released.
• Add onion and cook until tender; then stir in peas, turmeric, cayenne, coriander, salt, and water, mixing well.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Stir in garam masala and cook for a few minutes more, until liquid evaporates, stirring occasionally.
• Serve with other dishes such as dal, and curries; have some steamed basmati rice, a crisp salad, a selection of warm breads, and an herb plate available.
• Enjoy!

SHRIMP WITH SPICY MASALA

Steps:

• To make the masala: heat oil in a large frypan over medium heat.
• Add in onions and saute for about 20 minutes until deep golden brown.
• Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
• Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
• Add in the onion mixture and puree just enough to combine.
• Season the masala with salt and pepper.
• At this point you can cover and refrigerate overnight.
• To make the shrimp: heat oil in a large skillet over medium heat.
• Add in shrimp and saute until partially cooked (about 2 minutes).
• Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
• Season with salt and pepper.
• Serve over basmati rice.

CHICKEN MATAR

Steps:

• Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add oil ,tomatoes,peas and green chillies and cook for 5 minutes.
• then add 3-4 cup water for gravy.and cook for 30 to 40 minutes or until peas are tender.then sprinkle Garam Masala.

KHEEMA MATAR

Steps:

• Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
• Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
• Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
• Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
• Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.