Green Peas Sabzi / Pachaipattani Masala ( Dhaba Style )

Posted on Sun, Jan 31, 2010 | 12 Comments | Print Print | Email Email |
Ingredients in English/Tamil ? Visit Ingredients List

Cook Time : 30 Min | Servings : 2 Persons

Green Peas Sabzi / Pachaipattani Masala ( Dhaba Style )
Dhaba style dishes are rich in spices and a special treat for our taste bubs. I have tried simulating the green peas subzhi from Punjabi dhaba which will be a great combo for Naan, roti etc. An inspired Green Peas Masala recipe from Tamilnadu Punjabi Hotels.

Ingredients :
Fresh or Frozen Soft Green Peas 1 cup
Oil 3 tsp
Cinnamon 1 inch
Cloves 2 no
Black stone flower 2 tsp
Big Onion 1 ( Medium )
Ginger 1 inch
Garlic 6 nos
Green Chili 2 nos
Tomato Puree 5 tbsp
Channa Masala 1 tbsp
Red Chili Powder 1 tsp
Sugar 1/2 tsp
Salt 1/4 tsp
Water 1/2 cup
Coriander Leaves 2 tbsp
Ghee 1 tbsp
Curry Leaves 2 strands ( Must )
To Fry :
Oil 1/2 tsp
Onion 1/4 ( Medium )
Cashew nut 5 nos
Directions:
  1. Step 1

    Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the coriander leaves.

  2. Step 2

    In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.

    Step 3

    Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end Take out from the Stove.

Tips :
  • Fresh tomatoes can also be used. Substitute with 4 tomatoes. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste and add them.
  • Hard green peas also can be used, Cook them before adding it to the gravy.
  • Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.
  • If you want it little more watery add water 1/4 cup.

(*) When you finish cooking, gravy smell fills ur house. Good combo with Roti, Chapathi, Naan and any variety rice for parties.

Other recipes you might like ...

12 Responses to “Green Peas Sabzi / Pachaipattani Masala ( Dhaba Style )”

  1. Sashi says:

    Thank you all for leaving me comments.

  2. Hello Sashi..I love ur blog. Its awesome!
    I have some awards waiting for you at my blog. pls collect.

  3. It looks exactly like the ones served in dhaba, excellent i’m book marking this to try it soon!!!

  4. ratna says:

    hi there,

    Could you tell me what is chana masala? is it a powder i can buy somewhere? or can i make it?

    • Sashi says:

      Ratna, you can get Channa Masala Powder from all Indian Groceries. I don’t have recipe to prepare the powder. Let me know if you need anything else.

  5. Parita says:

    Wow green peas sabji look fantastic, perfect with nan or phulkas…mmmm yummy!

  6. Sashi says:

    Thanks all. I am happy to see the recipes great hit. :)

  7. Nandini says:

    My favorite style of food is dhaba! It’s very inviting and I can have this with chapathi!

  8. Vinolia says:

    Pacha pattani Masala looks rich and well spiced, must be great with some rotis!!!

  9. sheba says:

    Green peas curry never looked soo good..sounds delicious…will try this one..

  10. Looks delicious. I am from North India originally and miss the dhaba food out here…its fun to eat at dhaba’s in india.
    Will surely try ur recipe soon.

  11. Nice one sashi,looks very nice,very rich and flavourful gravy with soft green peas…would be just perfect with roti..will surely try this one..

Leave a Reply

Random Posts

  • Cabbage Pulav / Muttaikose Pulao
  • Ghee Lentil Rice / Nei Paruppu Sadam
  • Bottel Gourd Cowpea Curry / Sorakai Thatta Payir Kulambu
  • Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry
  • Rava Dosa / Rawa Dosai
  • Pav Bhaji
  • Chicken Jalfrezi
  • Hariyali Chicken Kebab /  Green Chicken Kabab

Foodbuzz

Facebook

Browse by Category

Recent Comments

  • Ramya Panneerselvam: Hi Sashi, For the past 3 months, i have been...
  • Kaviya: Hey Sashi, I don’t know to cook which is a shame. But I...
  • Prasanna: I tried of out your chicken 65 recipe it turned out really...

Cooking Tips

“When preparing paneer at home, do not throw the drained water. When you are preparing wheat flour for chapathi, use it. It would help the chapathi to be softer.”

Copyright

All photography and written text on all our sites are Copyright of Sashi's Tasty Bites ©2007-2010, unless otherwise noted. Material may not be duplicated, published or re-written without permission. All rights reserved.