Winter in a pod!

Mutter Kheema Dum

Ingredients

• ½ kg mutton kheema
• 3 tbsp onions, finely chopped
• 3 tbsp groundnut oil
• 1 cup green peas
• 1 cup tomatoes, finely chopped
• 1 tbsp ginger garlic paste, freshly grounded
• ¼ tsp turmeric
• 3-4 green chillies, slit
• 1 tsbp red chilly powder
• 3 tbsp yogurt
• ½ tsp garam masala, freshly grounded
• Oil for cooking
• Coriander leaves for garnishing
• Lemon slices for garnishing

Method

• Take a heavy bottom pan, heat the oil and sautee the onions and tomatoes.
• Add ginger garlic paste, turmeric, chilly powder and kheema and sautee on high heat for a minute or two.
• Now add two cups of water and let it  cook till the kheema is done. Add yogurt, green peas and slit green chillies. Mix it well and let it be on dum (slow cooking with the lid on) for 10 minutes.
• Take it out in a clean bowl garnish with coriander leaves and lemon slices.
• Serve hot with laccha parantha or steamed rice.

Green peas with tofu and broccoli

Ingredients

• 1 cup green peas
• 150 gm tofu or paneer
• 100 gm broccoli florets
• 150 gm red and yellow bell peppers, sliced
• 1 tsp soy sauce
• 1 tbsp garlic, chopped
• 2 tbsp onions, chopped
• 2 tbsp red chilly sauce
• 1 tbsp ketchup
• 3 tbsp canola oil
• ½ tsp black pepper, crushed

Green peas with tofu and broccoli

Method

• Blanch green peas and broccoli, keep it aside.
• In a heavy bottom pan, heat canola oil and sautee garlic, onions. Add chilly sauce, soy sauce,  and ketchup.
• Now add the tofu or paneer  and half cup of water and let it cook for two minutes or till tofu or paneer is soft.
• Add sliced bell peppers, crushed black pepper and toss on a high heat for two minutes.
• Remove it in a service bowl or a platter.
• Serve hot with fresh garlic bread.

Inam Khan, chef

Green Peas Kebab

Ingredients

• 250 gm green peas
• 1 inch long piece of ginger
• 2 medium sized green chillies
• 2 pods of garlic
• 1 tsp jeera
• 1 medium sized bunch of coriander leaves
• 2 tbps besan
• Salt to taste
• Oil for frying

Green Peas Kebab

Method

• Grind all the ingredients except besan in a mixer without water into a coarse paste.
• Heat a kadai and add the ground coarse paste and cook till it reaches a doughy consistency.
• Turn off the stove and add the besan to this mixture and mix well uniformly.
• Make small balls and press them into small patties.
• Heat oil in a kadai and fry these patties on a medium flame, till they turn crisp on the outside. Soak any excess oil on a tissue paper.The kebabs are ready to be served with any dip of your choice.

Methi Matar Malai

Ingredients

• 150 gms green peas
• 2 bunches of methi leaves, washed thoroughly and chopped
• 3 medium sized tomatoes, diced into big pieces
• ½ inch of ginger
• 1 medium sized green chilly
• 10-12 pieces cashews
• 1 tsp jeera
• A pinch of hing
• 1 tsp dhania powder
• 1 tsp chilli powder
• 1 tsp garam masala
• ½ cup fresh cream
• Oil to cook
• Salt to taste

Methi Matar Malai

Method

• Grind tomato, cashew nuts, green chilly and ginger into a fine paste.
• Heat oil in a kadai and add hing, jeera and dhaniya powder. Then add chilli powder, garam masala and salt to the chashew paste and cook till the oil comes out from the sides.
• Once you see the oil coming out from the sides add the fresh cream and cook on medium flame.
• Meanwhile boil the chopped methi leaves and the green peas in a cup of water till the peas turn soft.
• Add the methi leaves and peas with water if you like a little bitterness in the dish, else remove the water and add just the methi leaves and peas into the kadai.
• Cook till it comes to boil.
• Methi matar malai is ready to serve hot with phulkas, paranthas and rice.

Usha Naresh, home chef