Palak Matar Recipe - Spinach And Green Peas Curry
Palak Matar, is a simple and tasty recipe where boiled Green peas are dipped in a spicy Palak Gravy. You can also pack it in your Lunch Box.
Palak Matar Recipe is a very flavourful yet simple to prepare. The simple spices used in it renders a beautiful flavour and aroma to the dish. Spinach is a super food loaded with nutrients and along with the sweet and delicious green peas makes it even more nutritious.
Make sure, you prepare the tadka with ghee to bring out the smokiness and make it even more delicious.
If you like this recipe, search here for more Curry Recipes that you can make for your everyday meals:
- 2 Stalks Spinach Leaves (Palak)
- 1 cup Green peas (Matar)
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 inch Ginger , grated
- 3 cloves Garlic , finely chopped
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 tablespoons Cooking oil Ingredients for tempering
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 2 cloves Garlic , finely chopped
- 3 teaspoons Onion , finely chopped
- 1 Dry red chilli
- 1/4 teaspoon Garam masala powder
How to make Palak Matar Recipe - Spinach And Green Peas Curry
To begin making the Palak Matar Recipe, wash and blanch the spinach in enough water with little salt and puree it using a hand blender and keep aside.
Heat oil in a Wok/Kadai on medium flame, add the onions and sauté until it turns translucent.
Add the chopped garlic, ginger and cook until the raw smell of the garlic goes away.
Add the finely chopped tomatoes and cook until it turns mushy.
Now, add the green peas and half a cup of water and cook until the green peas are fully done.
Add the spice powders including coriander powder, red chilli powder, garam masala powder and cook for two minutes or until the oil leaves the sides.
Add the pureed spinach, season with salt and simmer for 10 minutes and switch off the flame.
Now, in a small tadka pan, heat ghee, add the cumin seeds, red chilli and let it splutter.
Add the onions and garlic and saute until it turns brown.
Add the garam masala powder, switch off the flame and transfer this tempering over the Palak Matar Recipe.
"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.