Hariyali Matar Recipe
Give this delicious and easy to make Hariyali Matar Recipe a try. Made with green peas in a flavourful coriander leaves masala base. Addition of paneer cubes lifts the dish up. It is a great dish to be packed along with a tawa paratha into your lunch box.
Hariyali Matar Recipe is a North Indian side dish which is made with fresh green peas in flavourful coriander base. Matar dishes are usually crowd pleaser and you will love this variation too. It is one of the nutritious vegetables available during the winter season.
Come winters, the markets are flooded with fresh green peas. Hariyali Matar Recipe is a delicious way of cooking green peas in a simple yet so flavourful.
Serve the Hariyali Matar Recipe along with tawa parathas and Gajar Shimla Mirch Sambharo for the weeknight dinner or pack away for your lunch box.
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5 M
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4 Servings
Ingredients
- 2 cups Green peas (Matar) , steamed
- 1/2 cup Paneer (Homemade Cottage Cheese) , cut into small cubes
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (hing)
- 1 tablespoon Cooking oil
- Salt , to taste Ingredients for the green masala
- 2 cups Coriander (Dhania) Leaves , tighly packed
- 2 Green Chillies
- 5 cloves Garlic
- 1 inch Ginger
- 1 tablespoon Lemon juice
How to make Hariyali Matar Recipe
To begin making Hariyali Matar Recipe, peal the green peas, wash and steam it using a steamer and keep aside.
Make a fine paste of the ingredients listed in the green masala, coriander leaves, green chillies, garlic, ginger and lemon juice, using a mixer grinder adding very little water and keep aside.
Heat oil in a wide pan, add the asafoetida and cumin seeds and let it splutter.
Add the ground green masala and saute for 2 minutes until the masala is well cooked and comes together.
Add the steamed green peas, season with salt, add 1 cup water, give it a stir and let it simmer for 2 to 3 minutes.
Once the gravy has thickened, add the paneer cubes and mix well.
Let the mixture simmer for another 2 minutes and switch off the flame. Remove into a serving bowl.
Serve the Hariyali Matar Recipe along with tawa parathas and Gajar Shimla Mirch Sambharo for the weeknight dinner or pack away for your lunch box.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
