SPICY PEAS WITH GINGER - MATAR KEE CHAAT
I love peas and this is a great Indian take on this side dish!
Provided by Stacy Goodall
Categories Vegetables
Time 20m
Number Of Ingredients 12
Steps:
- 1. Put 1 Tablespoon of the cumin seeds in a heavy duty frying pan and then toast over medium heat. Stir often, until light brown and fragrant, 2 or 3 minutes. Transfer to a spice grinder and grind spices to a powder. Set aside.
- 2. Combine the oil, remaining 2 teaspoons cumin seeds, and the red chiles in a large wok or frying pan over medium-high heat. Cook and stir until the cumin becomes golden brown, about 1 minute. Add the ginger, green chile, and asafetida, if using, and cook, stirring for 1 minute.
- 3. Add the peas, cayenne, salt, and half the cilantro. Cover and cook until the peas are tender, about 10 or so minutes. Stir three or four times and check to ensure the spices are not burning. Turn the heat down if needed to keep the spices from burning. Stir in the lime and toasted cumin.
- 4. Salt to taste. Put into a serving bowl and top the peas with the remaining cilantro. Serve hot, with the lemon wedges.
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Anees Azam
[email protected]I'm a vegetarian, so I omitted the chicken from this dish. It was still delicious!
Dustin Millar
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the spicy peas and always ask for seconds.
Ragib Al Adnan
[email protected]I'm allergic to peas, so I substituted them with green beans. It worked out great!
Jamil Ahmed
[email protected]This recipe is missing some important ingredients. It doesn't say how much ginger to use, and it doesn't mention adding any salt or pepper.
lester6717
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. I think I might have forgotten to add the salt.
Charlie French
[email protected]This dish is a bit too spicy for my taste. I think I'll use less chili peppers next time.
Danille Reevis
[email protected]I added some chopped cilantro to this dish and it really brightened up the flavors. I highly recommend it.
Amelia Caddick
[email protected]This dish is a great way to use up leftover peas. I always have a bag of frozen peas in my freezer, so this is a quick and easy meal to make.
Josh Hooks
[email protected]I love the bright green color of this dish. It's so vibrant and inviting.
Junior Divine
[email protected]This dish is perfect for a party or potluck. It's easy to make ahead of time and can be served warm or cold.
Malaika shams ul alam
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The ginger really balanced out the heat of the peppers.
Siphiwe Dlamini
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out great. I love the combination of spicy peas and tangy ginger.
Saymon Khan
[email protected]I made this dish for dinner last night and it was delicious! The peas were perfectly cooked and the ginger added a nice kick. I served it with rice and yogurt and it was a perfect meal.
NANA JOHN
[email protected]This matar kee chaat was a hit at my last party! Everyone loved the spicy peas and the tangy ginger. I'll definitely be making this again.