For day 2 themed under the Thali in Blogging Marathon#74 edition is a mini Punjabi thali.
Punjabi cuisine is the most likely Indian cuisine among my kids.As most of their favorite dishes in this cuisine.
When I wanted to share the Punjabi thali,decided to do an elaborate one.But due to other personal work, I made a mini thali.
The mini thali has
1.Butter naan
2.Matar/green peas Masala(recipe follows)
3.Jeera rice
4.Dhal
5.Raitha with onion,carrot and tomato
6.Punjabi PanchrangaaPickle(store bought)
7..Gajar ka Halwa/Carrot halwa
8.Sweet lassi
I often make this creamy green peas masala to pair up with either rotis or naan.This recipe of green peas masala tastes good even without cream and milk.Since I had some cream I used it for just garnishing sake.Lets move on to the recipe............
Basic Information Preparation time 15 minutes
Cooking time 45 minutes
Cooking time 45 minutes
Serves 3-4 (generously)
Ingredients
Ingredient | Quantity |
|---|---|
Green peas/pachai pattani | 1.25 cups(fresh /frozen |
Onion( finely chopped) | 1 medium size |
Ginger&garlic paste | 1.5 tbs |
| Turmeric powder/manjal podi | 1/4 tsp |
Red chilly powder/milagai podi | 3/4 tsp |
Coriander powder/dhaniya podi | 1 tsp |
Garam Masala powder | 1/4 tsp |
Cumin seeds/jeeragam | 1/4 tsp |
Salt | 1.5 tsp |
Coriander leaves(finely chopped) | 1 tbs |
Oil | 3 tbs |
| Dried fenugreek leaves/kasoori methi | 1 tsp |
| Fresh cream(for garnishing) | as needed |
To saute and grind to fine paste
Ingredient | Quantity |
|---|---|
Onion | 1 medium size |
Tomato | 2 -3(medium size) |
Cashews | 1 tbs(broken) |
Clove/lavangam | 2 |
| Cinnamon | 1/2 inch |
Method
- Cook the green peas in a MW or open pot till it becomes tender.
- Now take a tbs of oil in a pan.To this add the,cinnamon,clove,once its crackle add in the cashews and onion.Saute it with pinch of salt till onion turns transparent.Add in the chopped tomatoes and cook it until mushy.Put off the flame and grind it o a fine paste,keep it aside.
- Heat a pan with the remaining oil and crackle the cumin seeds.Add in the finely chopped onion and saute it until golden.Now add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Mix it well.
- Now add in the ground paste and fry it for a minute.Add around a cup of water and cook it covered for 5 minutes.Stir in couple of times in between to avoid burning.At this stage add the cooked green peas.
- Let it simmer for another 2-3 minutes or till the oil separates.Now crush the dried fenugreek leaves in between the palm and add it to the masala.Also sprinkle the garam masala powder and mix it well.Cook it for a boil and put off the flame.Add the chopped coriander leaves.
- Garnish it with fresh cream and serve it with naan,phulka or paratha.
- A tsp of butter can also be added along with oil for extra rich taste.
- Use ripe tomatoes to get a nice taste.
- A tsp of tomato ketchup can also be added along with kasori methi and garam masala powder.
Enjoy.......................................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.
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