Sukhe Matar Recipe
Ingredients
| Peas, shelled, 1 cup | ||
| Khoya | 1 Cup (16 tbs) | |
| Ghee or vanaspati, 4 to 5 tablespoons | ||
| Cumin seed | 3/4 Teaspoon | |
| Asafoetida, a pinch | ||
| Chilli powder | 3/4 Teaspoon | |
| Green chilli paste, 3/4 tablespoon | ||
| Ginger powder | 3/4 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Salt | To Taste | |
| Coriander leaves to garnish | ||
Directions
Heat ghee in a pan and fry cumin.
When it turns brown, add asafoetida and khoya and fry till khoya turns light brown.
Add peas and rest of the ingredients except garam masala.
Add enough water to cook peas.
Cover the pan with a lid containing water.
Stir frequently.
Add more water from lid if necessary.
When peas are tender, add garam masala.
Cook uncovered for two minutes.
Remove from heat.
Sprinkle coriander leaves on top and serve.
When it turns brown, add asafoetida and khoya and fry till khoya turns light brown.
Add peas and rest of the ingredients except garam masala.
Add enough water to cook peas.
Cover the pan with a lid containing water.
Stir frequently.
Add more water from lid if necessary.
When peas are tender, add garam masala.
Cook uncovered for two minutes.
Remove from heat.
Sprinkle coriander leaves on top and serve.
Chef
