Cook Time : 20 Min | Servings : 2 Persons
When you have left over rice or want to prepare something really quick and healthy, here we go Vegetable Fried Rice. It’s very easy and a real comforting food.
Veg
Green Peas Sabzi / Pachai pattani 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. When you finish cooking, gravy smell fills ur house.
Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )
Author:
Prep time:
Cook time:
Total time:
Serves: 2
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
Instructions
PREP:
- 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.
COOKING:
- 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.
- 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.
Notes
Use fresh tomatoes if you don’t want to use tomato puree. !Preparing Puree: tomatoes – 4 nos. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste. [br]If you have hard green peas, cook them before adding it to the gravy.[br]Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.[br]If you want it little more watery add water 1/4 cup.[br]Serve with Roti, Chapathi, Naan and any variety rice for parties
(*) . .
Chana Methi Masala / Pattani Vendhayakeerai Masala
My go to recipe for cooking fenugreek leaves for chapathi sides. Chickpea and methi together tastes yummy in this recipe. I sometimes use green channa instead of dry.
Poori Masala / Poori & Urulaikilangu Masala
Any one from Tamilnadu can tell us how famous poori and potato masalas are at our places. Many of the parties will have it for sure. I love them a lot, when I see the puffed up poori I will be tempted to eat 2 more than usual.
Hotel Vegetable Korma / Tamilnadu Veg Kurma ( Mixed Vegetables )
Korma tastes similar to the one they serve in the restaurants. This can be accompanied with chapathi or any kind of roti. Vegetables of your choice can be added.
