Rajdhani

Safed Matar ki Subzi (White Peas Curry)

Prep Time 15 min

Cook Time 35 min

Servings 4 People

Ingredients

1 1 cup (200g), soaked overnight Matar Safed (Dried White Peas)

2 1 large, finely chopped Onion

3 2 medium, pureed or finely chopped Tomato

4 1 tbsp Ginger-Garlic Paste

5 2, slit or finely chopped (adjust to taste) Green Chillies

6 2 tbsp Cooking Oil/Ghee

7 1 tsp Cumin Seeds (Jeera)

8 A pinch Asafoetida (Hing)

9 1/2 tsp Turmeric Powder (Haldi)

10 1.5 tsp Coriander Powder (Dhaniya)

11 1/2 tsp (adjust to taste) Red Chilli Powder (Lal Mirch)

12 1/2 tsp Garam Masala

13 1 tsp Amchur (Dry Mango Powder)

14 To taste Salt

15 2 tbsp, chopped (for garnish) Fresh Coriander Leaves

16 2-3 cups (for cooking peas and curry) Water

Instructions

1 Rinse the dried white peas thoroughly and soak them in ample water overnight, or for at least 8-10 hours. They should double in size.

2 Drain the soaked peas and transfer them to a pressure cooker. Add 2 cups of fresh water and 1/2 tsp salt. Cook on high heat for 1 whistle, then reduce heat to medium and cook for another 8-10 minutes (approximately 4-5 whistles), or until the peas are tender but still hold their shape. Let the pressure release naturally.

3 Heat cooking oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and asafoetida. Once the cumin seeds splutter, add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

4 Add ginger-garlic paste and chopped green chillies. Sauté for 1-2 minutes until the raw smell disappears.

5 Add the tomato puree (or finely chopped tomatoes) and cook until the oil starts to separate from the mixture, about 5-7 minutes. Now, add turmeric powder, coriander powder, and red chilli powder. Mix well and cook for another 2 minutes, adding a splash of water if the masala sticks to the bottom.

6 Gently add the cooked white peas (along with their cooking liquid, if any, or drain and add some fresh water) to the masala. Mix thoroughly. Add extra water if needed to achieve a desired curry consistency (it should be medium-thick).

7 Add salt to taste, amchur powder, and garam masala. Bring the curry to a boil, then reduce heat and let it simmer for 5-7 minutes, allowing the flavors to meld.

8 Garnish generously with fresh coriander leaves. Serve hot with puri, bhature, roti, or steamed rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Matar Safed

Safed Matar ki Subzi (White Peas Curry)

Ingredients

Instructions

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