Name: Satvik Matar Ka Nimona recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 ½ cups fresh/frozen shelled green peas; 1 medium-sized potato; 1 large sour tomato/vine-ripened tomato, finely chopped; 3 cloves; 1 bay leaf; 2 dry red chillies (optional); 1 green chilli/jalapeno, finely chopped; 1-inch ginger, grated or chopped fine; ¼ tsp hing/asafetida; ¼ tsp turmeric powder; ½ tsp red chilli powder; 1 ½ tbsp coriander powder; Salt to taste; ½ tsp sugar (optional or as needed); 3 tablespoons ghee/clarified butter/any cooking oil; Coriander leaves/cilantro for garnishing

Ingredients Serving: 4

1 ½ cups fresh/frozen shelled green peas
1 medium-sized potato
1 large sour tomato/vine-ripened tomato, finely chopped
3 cloves
1 bay leaf
2 dry red chillies (optional)
1 green chilli/jalapeno, finely chopped
1-inch ginger, grated or chopped fine
¼ tsp hing/asafetida
¼ tsp turmeric powder
½ tsp red chilli powder
1 ½ tbsp coriander powder
Salt to taste
½ tsp sugar (optional or as needed)
3 tablespoons ghee/clarified butter/any cooking oil
Coriander leaves/cilantro for garnishing

Instructions

Wash the fresh/frozen green shelled peas well and boil in plenty of water until just cooked. Drain well and make a coarse paste in a small blender jar; I have made it very coarse with some peas left whole.
Wash potatoes well, peel and chop into small cubes. Heat ghee in a large saucepan and once hot, add the potato cubes. Saute or fry on medium high heat until crisp and light golden brown. Remove and keep aside.
In the same ghee, add the cloves, bay leaf, dry red chillis (cut into 2 or 3 pieces) and fry on medium low heat until they start to release an aroma; about a minute. Stir in ginger and green chillies and fry again for a few seconds.
Add the turmeric powder, red chilli powder, hing and coriander powder and sauté again for a few seconds on medium low. Before they start to burn, sprinkle a few tablespoons of water and mix well.
Tip in the chopped tomatoes and fry on medium heat until soft and slightly cooked.
Once the tomatoes are soft, stir in the crushed green peas and mix. Add salt to taste and some water, maybe about ½ to 1 cup (depending upon how much gravy you want) and mix well. If needed, add some sugar to balance the flavors.
Once the flavors and spices have blended well, stir in the fried potatoes, give it a good mix and simmer again for 5 more minutes.
Remove from heat, garnish with finely chopped cilantro and serve hot with any paratha, roti or naan. I have served this with spinach paratha for a healthy twist.

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