Thursday, April 9, 2015

Coriander Peas Paratha with Green Peas Masala

Coriander Peas Paratha with Green Peas Masala

I am sure you all relate to the feeling of coming back home from a lovely vacation and then not wanting to enter the kitchen at all to cook. Well, I was going through this emotion yesterday. Just got back from Key West and we were exhausted. We didn't do the groceries on our way back either. So I was left with very few options to cook a meal. So finally overcoming my laziness to cook, I entered the kitchen to figure out what to cook. Luckily there was still some cilantro and frozen peas in the fridge. So I decided to use these as my main ingredients. Thankfully, the meal turned out good and tasty.

Coriander Peas Paratha

2 cups of flour
1 cup of oats flour
1 bunch of chopped cilantro
1 cup of boiled green peas, smashed lightly
Green paste consisting of an onion, 5 cloves of garlic, half inch ginger and 4-5 green chillies
Seasonings like turmeric powder, dhania jeera powder, garam masala and salt
Ghee as required

In a mixing bowl, add all the ingredients and make a dough using little water. Keep it covered for 15-20 minutes in the fridge. Prepare the parathas smearing ghee on both sides. Serve them hot with Green Peas Masala gravy.

Green Peas Masala Gravy

2 cups of boiled peas/thawed frozen peas
Curry paste consisting of 1 large tomato, 1 onion, 7-8 cloves of garlic, half inch ginger, 3-4 green chillies, 1 tbsp kaju and 1 tbsp almonds
Seasonings like mustard and cumin seeds, hing, bay leaf, cinnamon stick, turmeric powder, chilly powder,  dhania jeera powder, garam masala, kasoori methi and salt
Cilantro for garnish

In a pan, add 1 tbsp oil, temper the mustard and cumin seeds, add the bay leaf, cinnamon stick and curry paste. Cook well till the oil leaves the sides of the pan. Now add the dry powders like turmeric powder, garam masala, dhania jeera powder, chilly powder and hing. Mix well. Ad the green peas and salt. Mix well and cook for few minutes. It will get very thick, so add water to the gravy. Let it boil. Sprinkle kasoori methi and cilantro. Serve it hot with any paratha, bread or rice.