Indian Spicy Peas Sukhi Matar Food

ALOO MATAR

Steps:

• Heat oil over medium heat.
• Add cumin seed and bay leaves.
• When seeds begin to splutter, add onion, garlic, and ginger paste and saute until oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder.
• Stir fry until the oil separates.
• Add peas, potatoes, and green chilis and the rest of the tomato sauce and heat through.
• Take out the bay leaves.
• I like to serve this over jasmine rice with pita bread or naan. You can also add plain yogurt to taste if you desire a creamier dish.
• Enjoy!

INDIAN SPICY PEAS (SUKHI MATAR)

Steps:

• Heat oil in saute pan over medium heat and cook cumin seed until they sizzle and fragrance is released.
• Add onion and cook until tender; then stir in peas, turmeric, cayenne, coriander, salt, and water, mixing well.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Stir in garam masala and cook for a few minutes more, until liquid evaporates, stirring occasionally.
• Serve with other dishes such as dal, and curries; have some steamed basmati rice, a crisp salad, a selection of warm breads, and an herb plate available.
• Enjoy!

CHICKEN MATAR

Steps:

• Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
• Add oil ,tomatoes,peas and green chillies and cook for 5 minutes.
• then add 3-4 cup water for gravy.and cook for 30 to 40 minutes or until peas are tender.then sprinkle Garam Masala.

MUGHLAI KHEEMA MATAR

Steps:

• Heat oil in a pan.
• Add garlic, ginger, onions and salt.
• Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
• Add all the spice powders and green chillies.
• Add mutton, stir and cook for 5 minutes.
• Add hot water.
• Bring to a boil.
• Cover pan with a lid and cook on low flame for 30 minutes.
• Add peas and lime juice.
• Cook until the liquid has been reduced.
• Serve hot with bread, steamed rice or naan.

KHEEMA MATAR

Steps:

• Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
• Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
• Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
• Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
• Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.

SHRIMP WITH SPICY MASALA

Steps:

• To make the masala: heat oil in a large frypan over medium heat.
• Add in onions and saute for about 20 minutes until deep golden brown.
• Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
• Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
• Add in the onion mixture and puree just enough to combine.
• Season the masala with salt and pepper.
• At this point you can cover and refrigerate overnight.
• To make the shrimp: heat oil in a large skillet over medium heat.
• Add in shrimp and saute until partially cooked (about 2 minutes).
• Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
• Season with salt and pepper.
• Serve over basmati rice.

SINDHI DRY MASALA FISH/SINDHI SUKHI MACHI

Steps:

• Cut the fish into big pieces, wash thoroughly.
• In a bowl, add the chili powder, turmeric powder, ginger and garlic paste, cumin seeds powder and salt, mix thoroughly. Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala.
• Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder. Keep marinated for 10 to 15 minutes.
• Heat 2 and 1/2 tbsp of oil in a non stick skillet, shallow fry the fish pieces till it turns a medium golden brown color on both the sides, keep aside.
• In the same skillet, heat 2 tbsp of oil, add the chopped onion and fry till translucent, add the rest of the masala paste along with fish masala /garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish. Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring. Lastly, slide in the fish pieces , and let cook covered for another 5 minutes on medium heat until all the flavors blend well. Remove skillet off the heat.
• To temper, heat a little oil, add the curry leaves and chopped green chilies. Add the tempering to the fish masala, serve hot with rice/chapatis.