Unique Matar Ki Sabji Recipe | How to make Matar Ki Sabji at Home | Peas Curry Recipe – Step By Step with Images and Video.
Are you ready to elevate your meal with a unique and flavorful dish? If yes, this Matar Ki Sabji is just what you need!
This one-of-a-kind recipe combines the natural sweetness of green peas with a medley of aromatic spices to create a hearty and satisfying dish. What makes it truly special is the homemade matar vadis, adding a unique twist to the traditional sabji.
Whether you’re cooking for your family or looking to impress guests, this dish is a surefire winner. It’s rich in flavor, easy to prepare, and pairs perfectly with roti, paratha, or even steamed rice.
Let’s dive into the recipe and create this Masaledar Matar Ki Sabji that’s guaranteed to leave everyone asking for seconds!
Ingredients of Unique Matar Ki Sabji Recipe
Unique Matar Ki Sabji Recipe Video
Unique Matar Ki Sabji Recipe | How to make Matar Ki Sabji at Home | Peas Curry Recipe
Materials
- Green Peas – 1 cup
- Cumin – 1/2 tsp
- Ginger – 1/2 inch
- Green Chilli – 3 Pcs
- Garlic – 4 cloves
- Salt as per Taste
- Water
- Gram Flour – 1/2 cup
- Oil – 2 tbsp
- Bay Leaf – 1 pcs
- Cumin – 1 tsp
- Cardamom – 2 pcs
- Clove – 2 pcs
- Asafoetida – 2 pinch
- Chopped Onion – 2 pcs
- Tomato – 2 pcs
- Green Chilli – 2 Pcs
- Ginger – 1/2 inch
- Garlic – 4 cloves
- Kashmiri Red Chilli Powder – 1 tsp
- Coriander Powder – 2 tsp
- Cumin – 1/2 tsp
- Turmeric – 1 tsp
- Garam Masala – 1/2 tsp
Instructions
- To prepare the tasty and unique Matar Ki Sabji, take a grinding jar and add 1 cup of green peas, 1/2 tsp cumin seeds, 1/2 inch ginger, 3 green chilies, 4 garlic cloves, and salt to taste.
- Add a little water and grind the mixture into a fine paste.
- Transfer most of the paste into a bowl, leaving 2 tbsp of it in the grinding jar.
- Gradually add gram flour to the paste in the bowl and mix well to form a thick batter.
- Spread the batter evenly onto a plate and set aside.
- Place a kadhai on medium flame, add water, and bring it to a boil.
- Once the water is boiling, place a stand in the kadhai and position the plate with the batter on the stand.
- Cover the kadhai with a lid and steam the batter for about 12 minutes.
- In another pan, heat 2-3 tbsp of oil. Once hot, add 1 bay leaf, 1 tsp cumin seeds, 2 cardamoms, 2 cloves, and 2 pinches of asafoetida. Roast the spices briefly.
- Add finely chopped onions to the pan and sauté until they turn pink.
- Meanwhile, in the grinding jar with the remaining peas paste, add 2 chopped tomatoes, 2 green chilies, 1/2 inch ginger, and 4-5 garlic cloves. Grind into a smooth paste.
- Add this prepared paste to the pan with onions and cook well.
- Mix in 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp turmeric powder, and salt to taste. Stir everything well.
- Cook the masala mixture for a few minutes, then add 1 tsp of kasoori methi, mix, and cover with a lid to simmer.
- Check the steamed batter (vadi mix), transfer it to a clean surface, and let it cool. Once cooled, demold and cut into small pieces.
- Check the gravy in the pan, add water as needed, and bring it to a boil.
- Once boiling, add the prepared matar vadis, 1/2 tsp garam masala, and mix well. Cover and cook for 3-4 minutes.
- Your flavorful and Masaledar Matar Ki Sabji is now ready to serve. Enjoy it with roti, paratha, or rice!
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Unique Matar Ki Sabji Recipe – Step By Step
1: To prepare the tasty and unique Matar Ki Sabji, take a grinding jar and add 1 cup of green peas, 1/2 tsp cumin seeds, 1/2 inch ginger, 3 green chilies, 4 garlic cloves, and salt to taste.
2: Add a little water and grind the mixture into a fine paste.
3: Transfer most of the paste into a bowl, leaving 2 tbsp of it in the grinding jar.
4: Gradually add gram flour to the paste in the bowl and mix well to form a thick batter.
5: Spread the batter evenly onto a plate and set aside.
6: Place a kadhai on medium flame, add water, and bring it to a boil.
7: Once the water is boiling, place a stand in the kadhai and position the plate with the batter on the stand.
8: Cover the kadhai with a lid and steam the batter for about 12 minutes.
9: In another pan, heat 2-3 tbsp of oil. Once hot, add 1 bay leaf, 1 tsp cumin seeds, 2 cardamoms, 2 cloves, and 2 pinches of asafoetida. Roast the spices briefly.
10: Add finely chopped onions to the pan and sauté until they turn pink.
11: Meanwhile, in the grinding jar with the remaining peas paste, add 2 chopped tomatoes, 2 green chilies, 1/2 inch ginger, and 4-5 garlic cloves. Grind into a smooth paste.
12: Add this prepared paste to the pan with onions and cook well.
13: Mix in 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp turmeric powder, and salt to taste. Stir everything well.
14: Cook the masala mixture for a few minutes, then add 1 tsp of kasoori methi, mix, and cover with a lid to simmer.
15: Check the steamed batter (vadi mix), transfer it to a clean surface, and let it cool. Once cooled, demold and cut into small pieces.
16: Check the gravy in the pan, add water as needed, and bring it to a boil.
17: Once boiling, add the prepared matar vadis, 1/2 tsp garam masala, and mix well. Cover and cook for 3-4 minutes.
18: Your flavorful and Masaledar Matar Ki Sabji is now ready to serve. Enjoy it with roti, paratha, or rice!
