1teaspoonGinger paste or freshly grated or crushed
1 smallGreen chilicrushed or chopped
½cupTomatofinely chopped
¼teaspoonTurmeric powder
1teaspoonRed chili powder
1teaspoonCoriander powder
Salt to taste
1 ½cupsGreen peas
½cupWater
2tablespoonsPlain yogurt(dahi or curd) whisked
2tablespoonsCilantro or coriander leaveschopped finely
Instructions
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
Add crushed ginger, green chili and saute for 30-40 seconds or until the raw smell of ginger goes away.
Add chopped tomatoes and a pinch of salt. Mix and cook until tomatoes are soft and almost mushy.
Add turmeric powder, red chili powder and coriander powder. Mix and cook for a minute.
Add green peas, remaining salt and water. NOTE: Here I am using frozen peas so I have added them directly here and will cook them for some time. But if using fresh green peas then boil them before adding them here as fresh takes longer to cook.
Cover and cook until peas are soft and tender.
Lower the heat to the lowest possible and add whisked yogurt. Immediately stir the yogurt before it gets curdled.
Let it simmer for 2-3 minutes. Most of the gravy thickens and coats the peas.
Lastly, add freshly chopped cilantro. Mix and it is ready to serve.
Notes
Stir the yogurt immediately into the gravy otherwise, it may get curdle and separate. Also, keep the gas heat low.
Fresh or frozen peas: Frozen peas are blanched before freezing so it gets cooked faster than fresh peas. So if using fresh peas then boil or steam them before making sabzi.
At the end of cooking, you may find sabzi has some gravy. But as it rests for 5 minutes, all the liquid gets soaked up by the green peas and you’ll be left with thick gravy coated with the peas.