Best Matar Recipes | 5 Different Types of Green Peas Recipes | Green Peas Snack, Soup, Rice & More
Green peas, or “garden peas,” are the small, spherical seeds that come from pods produced by the Pisum sativum plant.
Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.
Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.
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00:00Today, I have for you, Green Peas Tikki.
00:05So I'm going to start with heating a pan.
00:09Into this, I'm going to add in 1 tbsp of Oil.
00:13Once the oil is nice and hot,
00:15Into this, I'm going to add in a tsp of Cumin Seeds.
00:23Once the Cumin Seeds are nicely roasted,
00:26I'm going to add in 1 tbsp of Oil.
00:28Once the Cumin Seeds are nicely roasted,
00:31Into this, I'm going to add in 1 tbsp of finely chopped Ginger.
00:42Cook the Ginger for a few seconds.
00:47And next, into this, I'm going to add in Green Peas.
00:52So I have 2 cups of Green Peas here,
00:54that I've half crushed in the blender.
00:56I haven't boiled them.
01:00So I'm just going to saute them for about 2 minutes.
01:06Keep stirring on this continuously and cook on high heat.
01:182 minutes are done, and now I'm going to turn off the flame.
01:21So basically, we don't need to overcook this,
01:23because they're going to cook while roasting as well.
01:25And now let this cool down completely.
01:29While the Green Peas mixture is cooling down,
01:32let's mix up a few other ingredients.
01:34So I have 1 big Potato boiled and mashed here.
01:373 tbsp of coarsely ground roasted Peanuts.
01:423 tbsp of freshly grated Coconut.
01:46For some reason, Green Peas, Peanuts and Coconut,
01:49is a perfect combination,
01:51and I love using the 3 ingredients whenever I'm making a recipe together.
01:55Next, I have 2 slices of Bread,
01:58that I've just ground in the blender.
02:01So this is fresh White Bread, I've just made breadcrumbs out of it.
02:06A handful of Coriander Leaves.
02:111 and a 1.5 tbsp of Ginger and Chilli Paste.
02:181 tsp Amchur or Raw Mango Powder.
02:21If you don't have this, you can always add a few drops of Lemon Juice.
02:261 tsp of Cumin Seed Powder.
02:302 to 3 tbsp of Cornflour.
02:33Depending on how soft your Potato mash is,
02:35you might need to adjust the quantity of the Cornflour.
02:39Salt to taste.
02:47And now, I'm going to add in the Green Peas mixture.
02:51Make sure it's completely cooled down.
02:54Let's mix all these ingredients together now.
03:08So the mixture is ready.
03:10It's not too soft, not too hard, it's just perfect to shape the Tikkis.
03:14So let's start shaping them.
03:16Take a small portion of the mixture,
03:18and roll it into a ball.
03:20Make flat Tikkis.
03:24Now, I'm going to make the other half of the Tikkis.
03:27So let's start shaping them.
03:29Take a small portion.
03:31If it's too sticky, you can always apply a little bit of oil onto your palms.
03:50And to give it a uniform edge,
03:53just roll it over a plate.
03:57So that you finish the sides.
04:03Similarly, let's roll all the Tikkis.
04:10These Tikkis are done.
04:12And I'm going to shallow fry them.
04:14If you wish to deep fry, you can do so.
04:20Add little bit of oil in the pan.
04:24Make sure the entire surface of the pan is nicely coated with oil.
04:29Let's start placing the patties in the pan.
04:43Let's flip them over.
04:45They become nice and brown on one side.
04:50Now, let it cook on the other side as well.
05:01Let's check on these.
05:04They seem to be done on the other side as well.
05:07Let's get them out.
05:20Green Pea Soup, let's begin.
05:24Let's begin this recipe with a touch of oil.
05:27You could also use a little bit of butter just to kind of make it nice and rich.
05:31But, really optional because it's going to be loaded with cream.
05:34Classically, next ingredient, cloves of Garlic.
05:38Just roughly bashed.
05:44And like so.
05:45This goes straight into the pan.
05:49And the oil, which is just kind of beginning to heat up.
05:52Let's add in some Red Onions.
06:06Let's add these as well.
06:08With this, I'm also going to add in a little bit of White Onions.
06:11When I say White Onions, I mean the bottoms of the Spring Onion or the bulbs.
06:20Let's add these as well.
06:22Let's saute this on high flame for like a minute or so.
06:25We're not intending to bring any colour in the recipe.
06:28It's only to ensure that the Onions are just cooked.
06:32The raw flavour goes out.
06:34And in goes a single Bay Leaf.
06:38I'm just going to snip it into two.
06:40And with this, I'm going to add in a very different kind of flavour.
06:46And with this, I'm going to add in a very different kind of an ingredient.
06:50And this is Ajwain or Carom Seeds.
06:53This is very easily available in all Indian homes across the globe.
06:57Let's add this in.
06:59Just a touch of it, just to bring in that little thyme oil family flavour.
07:03Which is the identity of thyme.
07:07Let's stir this well.
07:08And with this, I'm going to add in Peas.
07:10Now these are of course blanched fresh Green Peas.
07:14You can also use frozen by all means.
07:16While they're fresh in season, make the most of Green Peas.
07:20Let's stir this well.
07:22Ladies and gentlemen, let's add in regular table salt.
07:27Do not go very adventurous with the salt, because it's a cream soup.
07:31It's just subtly there.
07:32Let's add this in.
07:33And of course, this can also be adjusted later.
07:36For now, I think this is fine and good.
07:39Let's stir this well.
07:41And to this, I'm going to add in a cup of water.
07:47Let's stir this well.
07:49And allow this to kind of get cooked on high flame.
07:52This is going to take somewhere around 7 to 8 minutes.
07:54And while that's happening, let's add in 2 more layers of flavour.
07:57The first one being Coriander.
08:00Fresh Coriander Leaves.
08:06And along with this, I'm also adding in the Spring Greens.
08:10If you notice, I added the whites earlier while sautéing.
08:13I'm adding a little bit of the green part.
08:15Just to kind of bring in that extra additional flavour.
08:18And also accentuate the green colour.
08:22I'm adding these 2 ingredients, not just for its flavour.
08:25But also for the wonderful green colour to the Green Pea Soup.
08:30Let's add these in.
08:34Like I said, they're absolutely roughly cut.
08:36Because all of this is going to get blended nice and smooth.
08:40Let's stir this well.
08:41And allow this to continue cooking.
08:52The Peas are well cooked.
08:53Just as a reminder, Bay Leaf needs to get knocked out.
08:58And this entire mixture, I'm transferring in a larger bowl.
09:02So that now this can cool down to room temperature.
09:05Because the next step is blending this into a fine puree.
09:08Well, I'm saying fine puree because I'm not going to strain this or sieve this.
09:12Technically, that's how it's done.
09:14But I just like to retain the goodness of Peas and the other ingredients.
09:22This mixture has cooled down well.
09:23To hasten the process, I've also added in some pieces of Ice.
09:27Let's transfer this in a blender or a mixie jar.
09:35The Peas are finally ground and ready.
09:37Let's have a quick check.
09:40That's exactly how we want it.
09:43Let's transfer all of this into the same wok or same pan.
09:47And bring it to the consistency of a regular soup.
09:50So I'm going to not waste any of this.
09:57And now, I'm going to add in the Green Peas.
10:00And I'm going to add in the Green Peas.
10:03Shake it.
10:06And I'm going to use all the goodness, which is here.
10:10Well, apart from this, I'm going to need a little more water.
10:14Turn the flame on, medium-high.
10:17And mix all of this well.
10:20Well, some people like their soup nice and thick, some like it thin.
10:24But it's a cream soup, so it's going to be thick.
10:26Remember that.
10:27Of course, I'm going to add in some more Cream.
10:29To make it thicker.
10:32Creamier than it already is.
10:34Cream also can be avoided, it's a personal choice completely.
10:38The only thing is, with the addition of Cream, it becomes nice and rich.
10:47And also with this, I'm going to add in some freshly cracked Black Pepper.
10:51A quick few stirs.
10:52A quick few boils.
10:54And your Cream Soup is done and ready.
11:00Time to plate this now.
11:03Some Green Peas.
11:17Some generous serving of Cream again.
11:22And finally, some Black Pepper.
11:30Green Peas Chaat.
11:32Add in the Salt.
11:39Also, 1 and 1 ½ cup of Raw Green Peas.
11:46And now, I'm going to boil this for about 4 to 5 minutes.
11:49I just want them parboiled.
11:52Make sure the flame is on high.
11:54And the water is boiling at all times.
11:584 minutes are up, and I'm going to turn off the flame.
12:02And let's get these Green Peas out.
12:10So I've lined a bowl with some Kitchen Towel.
12:14So that it absorbs any kind of excess moisture.
12:28Just let them cool down for a few minutes.
12:36The Green Peas have cooled down slightly.
12:38And now, I'm going to turn on the flame.
12:41And in this pan, I'm going to heat up 1 and 1 ½ tbsp of Oil.
12:50Once it's hot, I'm going to add in 1 ½ tbsp of Ghee.
12:54Once it's hot, I'm going to add in 1 ½ tsp of Cumin Seeds.
13:05Next goes in 1 and 1 ½ tbsp of finely chopped Ginger.
13:15And now into this, I'm going to add these Green Peas.
13:25Give this a mix.
13:27And let this roast on low flame for at least a good 3 to 4 minutes.
13:43These Peas are done, and now I'm going to turn off the flame.
13:46And after that, I'm going to add in all the dry spices.
13:50So I have 1 tsp of Cumin Seed Powder.
13:551 tsp of Black Salt or Kaala Namak.
13:58½ a tsp of Chaat Masala.
14:01½ a tsp of Red Chilli Powder.
14:041 Green Chilli, deseeded and finely chopped.
14:09Give this a good mix.
14:11And now into this, I'm going to add in 1 Tomato, deseeded and finely chopped.
14:16Make sure it's a small Tomato, not too big.
14:21Also, 1 small Onion, finely chopped.
14:27Coriander Leaves.
14:32Give this a mix.
14:36And now into this, I'm going to add in 1 Tomato, deseeded and finely chopped.
14:41And the last ingredient is, some Lemon Juice.
14:48Around a tsp of Lemon Juice, not much.
14:53If healthy Chaats are your thing,
14:56Do check the link for Chana Masala in the description box below.
15:00Let's give this a last stir now, and plate it.
15:04It's so quick and easy with very few ingredients.
15:07And it's a good snack for kids, maybe around snack time.
15:11Or even you can give it in their lunch boxes.
15:23Last, I'm going to garnish this with a little bit of Sev.
15:26If you have it handy, then you can add some.
15:29Let's see the recipe for Haldi Ki Sabzi.
15:32So now I'm going to show you how to peel this Turmeric.
15:35Take a knife, and scrape off the skin of the Turmeric.
15:43In this way, clean up all the Turmeric.
15:47Now, I'm going to add in 1 tsp of Salt.
15:51And 1 tsp of Black Pepper.
15:54In this way, clean up all the Turmeric.
16:00I've cleaned up some, and I also have a piece of Ginger over here that I've cleaned.
16:05And now, I'm going to grate all these ingredients together.
16:08Use the fine side of the grater.
16:11And let's grate the Turmeric.
16:14I've grated around 200 gms of Turmeric.
16:18And now I also have a small piece of Ginger.
16:24All the grating is done, and now, let's start cooking.
16:27In a pan, let's heat Ghee.
16:31I'm going to heat 1 4th cup of Ghee in this pan.
16:35Once the Ghee is hot, I'm going to add in the Turmeric.
16:38I'm going to heat 1 4th cup of Ghee in this pan.
16:42Once the Ghee is nice and hot, into this I'm going to add 1 Bay Leaf.
16:482 small pieces of Cinnamon, and 2 Cloves.
16:531 4th tsp of Asafoetida or Hing.
16:561 tbsp of Garlic, finely chopped.
16:591 small Onion, finely chopped.
17:03Cook the Onions till they are nice and soft.
17:09Next add in the grated Turmeric and Ginger.
17:14Give this a good mix.
17:21Cover and cook the Turmeric for at least 6 to 8 minutes.
17:31Let's check on the Turmeric.
17:34The Turmeric looks done, and now let's add in 1 Tomato, grated.
17:42Also add in 1 cup of Green Peas.
17:49Next, let's add in 1 tsp of Coriander Cumin Seed Powder.
17:54Also 1 tsp of Red Chilli Powder.
17:572 Green Chillies, finely chopped.
18:00Give this a good mix.
18:04Next, let's add in 1 cup of Churned Curd, salt to taste.
18:11After adding the Curd, keep stirring it at least for a minute, till everything is nicely mixed.
18:20Once the Peas are cooked, let's add in 1 tbsp of Cashew Nuts.
18:25And 1 tbsp of Raisins.
18:27Also add in 1 Spring Onion, finely chopped.
18:30Give all these ingredients a good mix.
18:37Cover and let this cook for just a minute, and it's going to be ready.
18:50This Sabzi is ready, let's turn off the flame.
18:54Let's plate this.
19:00Let's serve it.
19:14Methi Matar Pulao.
19:17For Methi Matar Pulao, of course you require Methi which is Fenugreek,
19:20which is of course a winter vegetable, you need Matar which is again winter vegetable.
19:24But nevertheless, you can also use it through the year if it's frozen, rightly.
19:28It is a quality of rice, of course you can use long grain, short grain, completely personal.
19:33Apart from that, you need a few flavourings, of course we'll come to that.
19:37But now what's happening is, picking Methi leaves which are in season,
19:41of course you need to dust them lightly because there's a lot of mud still in the roots.
19:46Snip them off, and then what you need to do is take this,
19:50and snip off the absolutely tender part, like so.
19:55What's left is edible, but nevertheless not for this recipe.
19:59You can of course use this in a Sabzi or something like that,
20:02but for the Pulao, you only kind of need the leaves.
20:04Once this is ready, you keep all of this aside.
20:07And this gets roughly cut.
20:09Let's keep the Matar aside for now.
20:12Collect all of this together, like a dense ball of leaves.
20:19Put them back.
20:20And with a sharp knife, you just kind of start shredding them.
20:24It's going to be an uneven shred, but that's exactly what you're requiring here.
20:33That's done and ready.
20:36The next is to move all of this aside, and move on to Red Onions.
20:42I'm going to slice them.
20:55Once the peas are kind of shelled and ready,
20:57the Fenugreek leaves are cut, processed and ready,
21:00the Onions are ready, one last step of processing,
21:03and that is crushing fresh cloves of Garlic,
21:08along with Green Chillies.
21:10And this is purely for flavour.
21:13Crush them roughly, you do not need a paste-paste per se.
21:17Once this is also crushed and ready,
21:19the next step is absolutely simple,
21:22we heat a cauldron or a pot on high flame.
21:25And to this, we add in Desi Ghee.
21:30Once the Ghee heats up,
21:32we begin the recipe with Whole Garam Masala or Khada Garam Masala.
21:36First things first, we add in the Desi Ghee.
21:40Once the Ghee heats up,
21:41we begin the recipe with Whole Garam Masala or Khada Garam Masala.
21:45First things first, Bay Leaf.
21:47And along with this, I'm going to add in some Cloves and Cinnamon.
21:51Before they begin burning, I'm going to add in the Red Onions.
21:57Let's saute this on high flame.
22:02A touch of Salt.
22:04Just let it be translucent, and that's also okay.
22:07Because eventually, it's a Pulao.
22:09So all of that is going to become nice, soft and mushy once it gets cooked.
22:13Over the years, I've realised that when the onions are slightly undone,
22:17specially in a Pulao,
22:18the Pulao eventually becomes softer.
22:21Remember that.
22:25At this stage, I'm going to add in the crushed Garlic and Chillies.
22:37Next, I'm going to add in, of course, the Methi which has been cut and ready.
22:44Stir fry this on high flame.
22:46To this, I'm also going to add in the Matar, which is Green Beans.
22:53You also get this frozen through the year.
22:55So no complaints.
22:57Finally, I'm going to add in Rice which has been washed 3 times,
23:02until the water is nice and clear.
23:05Next is to add in the Rice which has been soaking for the last 20 minutes.
23:14You mix this perfectly well.
23:16I'm adding in 2 cups of lukewarm water.
23:27A quick stir.
23:28And this is another critical step,
23:30because that is getting the salting correct.
23:32Well, this is where most of you fail.
23:35And I know that.
23:36But I'm going to show you how to get the salting correct.
23:39Well, this is where most of you fail.
23:42And I know that personally.
23:43I'll give you a simple trick,
23:45and that is something that you'll never forget for a lifetime.
23:47Always remember, the amount of salt is always as much as sea water.
23:52To begin with, a teaspoon.
23:55Give it a stir.
23:56And then, you always, always taste it.
23:59Because the water needs to taste like saline water or like sea water.
24:10Now, this is a recipe for all those of course,
24:13who love Methi Matar along with Rice.
24:17There are no hassles of making anything separate.
24:19All you can make is a Tomato Sour or something like a Raita.
24:22And just no gravy required.
24:24So next time when you have Methi Matar in your pantry,
24:28you know what to make beyond a Methi Matar Malai.