Peas are winter produce without which the meals seem incomplete. From poha and samosa to paratha and upma, people go nuts after adding the small green buttons to the recipes. Rich in iron, vitamins, zinc, phosphorus, and other nutrients, matar loads your body with essentials while making your recipes tastier.
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Do you know every region of India has a unique recipe in which peas shine out? Parathas, kachoris, jhol, etc. are common, but if you want to incorporate matar into your diet in more unique ways, this guide will add some new recipes to your journal.
Pattani Sundal
Prepared in Tamil Nadu, pattani sundal is a regional recipe. It is a snack prepared with boiled peas. This quick delight is perfect to pair with tea or morning coffee because the robustness from curry leaves complements beverages. To add more flavour to the snack, it is tempered with mustard seeds and grated coconut. If you haven’t tried it, this is the best season to make it at home.
Nimona
Nimona is cooked in Bihar and Uttar Pradesh, and this hearty dish goes well with puri, paratha, and roti. Prepared during winter, it boasts a soup-like consistency and robust notes from mustard oil. The base is prepared with tomatoes and onions while potato chunks with peas amplify the taste and add to the volume. The Awadhi-stye preparation and earthy notes from ginger and garlic make it a hit in this weather.
Matar Usal
The name of the dish suggests it is from Maharashtra. It is a spicy preparation that accompanies roti and steamed rice. The base of tomatoes and onions offers a depth of flavours, Indian masalas add a kick, and fresh grated coconut brings subtle sweetness and creates a perfect balance. This easy-to-prepare dish will make you forget other curries, and you can add to the holiday spread.
Matar Ghugni
Matar ghugni has roots in West Bengal and surrounding regions, but it should be incorporated across Indian kitchens for its appetising taste. It is a main course recipe that includes the use of coriander leaves, ginger, coconut, tamarind, garlic, and cumin. In Kolkata, it is served with luchi (puri). If you are from Odisha, you will come across many people preparing it without onion and garlic.
Matar Keema
Matar keema is a Hyderabadi preparation that will leave you licking your fingers. You can prepare it with the choice of your meat, paneer, or soya for protein. First, protein is cooked with chopped onions and tomatoes along with a few spices. Add curd or fresh cream for the thick texture, and don’t forget chopped green chillies for spiciness. Add boiled peas and cook until the keema comes together. It tastes delicious with lachha paratha.
Hari Matar Ke Shami Kebabs
Green peas shami kebabs are a speciality of Awadhi cuisine and a delight to savour in Uttar Pradesh during winter. Boiled matar is mashed and mixed with a handful of spices before wrapping the blend around skewers. Kebabs are cooked to perfection or even shallow-fried and served with green chutney.