Thursday, 26 May 2016

Green Peas Mint Masala Gravy,Pudina Matar Masala,Fresh peas mint curry,

Fresh Green Peas / Matar are abundantly available in the winter season . I had prepared lots of recipes using fresh peas like dry curries,tikkis,parathas and various gravies using green peas.

This fresh peas  minty gravy was in my to do list since a long time
In Kannada this Pudina Peas gravy  is called 'Hasi Batani Kaalu Gojju' where 'Hasi Batani Kaalu' stands for 'Fresh Peas' and 'Gojju' is typically a South Indian style 'Gravy'.

This green peas mint gravy is really refreshing and a very delicious gravy.This is a typical south Indian gravy which is really delicious and is well balanced with the sweet fresh peas spiced up in the aromatic mint gravy

Recipe source :chef and her kitchen. I have followed exact recipe with few minor changes in the original recipe
I strongly recommend you to try this with fresh green peas atleast once


1.5 cups fresh shelled Green Peas
1 cup loosely packed fresh Mint leaves
1/2 cup loosely packed  fresh Coriander leaves
1/4 cup grated fresh Coconut
7-8 Green chillies(adjust the quantity)
half inch ginger , 2 cloves garlic
1 tbsp Fried gram ( i didnt use it)
Lemon  juice squeezed of a half lemon
1/2" Cinnamon
2-3 Cloves
a sprig of Curry leaves
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste


1. Grind mint leaves with coriander leaves,grated coconut,fried gram,cinamom,cloves ,ginger ,garlic and  green chillies to a smooth paste.Open the mixer jar and keep otherwise you will loose the green color if it is closed for long.

2 Microwave the fresh green peas for 3-4 mins with a pinch of sugar.This will make sure the peas retain their green color through out the cooking process.Drain and keep them aside.
3 Heat oil in the kadai and crackle mustard seeds and add hing let them splutter.Add curry leaves and boiled and drained fresh green peas and fry for 2-3 minutes.
4 Add ground mint masala and fry the masala for 5-6 mins until the oil leaves the edges and the raw smell disappears.
5 Add 1 cup of water and salt to it and mix well and let it simmer for another 5 mins. cover it with lid slightly so that the gravy does not splutter outside.Do not cover the kadai/pan completely with the lid otherwise you will loose the lovely green color of the gravy.Switch off the flame and add lemon juice to it and mix well.

6 Serve it hot with triangular Chapati or even Jeera rice.

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