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swanjane aur matar ki sabzi

Mar-04-2019
Anshu Matta
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT swanjane aur matar ki sabzi RECIPE

a punjabi style dry curry made using drumstick flowers and green peas. a perfect recipe for diabetics and weight watchers

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Sauteeing
  • Main Dish
  • Diabetes

Ingredients Serving: 4

  1. drumstick flowers 250 grams
  2. green peas 1/2 cup
  3. Green chilies (finely chopped) - 1 to 2
  4. onions ( medium size) - 2
  5. tomatoes(medium size) - 4
  6. chopped ginger - 1 inch
  7. chopped garlic pods - 3 to 4
  8. ghee - 3 tbsp
  9. Garam Masala powder - 1/2 tsp
  10. salt - as per taste
  11. red chili powder - 1 tsp
  12. turmeric powder - 1/2 tsp

Instructions

  1. First, get rid of the unwanted stems in the flowers.
  2. Wash them nicely under running water to get rid of the dirt.
  3. Bring about 6 to 7 cups of water to a boil in a saucepan.
  4. Add the buds and flowers to the boiling water and boil on medium flame for half an hour. Do not cover the saucepan all this while.
  5. Switch off the flame after half and hour and drain the water from the flowers using a colander.
  6. Let the flowers sit in the colander so that all the excess water is drained.
  7. Meanwhile, blend onions, ginger and garlic to a smooth paste. Keep aside.
  8. Also, puree the tomatoes and keep aside.
  9. In a wok, heat the ghee or oil. Once it is hot enough, add the onion paste. Cook it on medium heat till it gets golden brown.
  10. Add the salt, red chili powder, turmeric powder and green chilies. Cook for a minute.
  11. Next, add the tomato puree. Cook for a minute or two, then add the green peas.
  12. Simmer on low heat for 5 to 7 minutes or until you see oil separating from the sides.
  13. Now add the drumstick flowers and mix gently in the masala so that they are not mashed up.
  14. Let them cook on medium heat for 10 to 15 minutes uncovered. At first, the flowers would release some moisture and you would see the sabzi turning liquidy. Let them cook until all water is evaporated and sabzi gets dry.
  15. Sprinkle some garam masala and serve hot with plain chapatis or lachcha parantha.

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