Amazing Peas Indian Recipes

EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO

Steps:

• Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
• Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.

BLACK EYED PEAS CURRY RECIPE

Steps:

• Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
• The following morning, drained water using a colander and rinse beans thoroughly.
• Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
• In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
• Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
• Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
• Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
• Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

ITALIAN PEAS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

AMAZING PEAS (INDIAN)

Steps:

• heat oil in large frying pan on medium-high heat.
• when hot, put in the aesofetida and then a second later the mustard and cumin seeds.
• when the mustard seeds start popping, toss in the curry leaves.
• stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.
• stir for a minute until the peas are fully defrosted.
• add 4 tbsp water and bring to a boil.
• cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.
• uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.

ALOO MATAR (INDIAN POTATOES AND PEAS)

Steps:

• Gather the ingredients.
• In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
• Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
• Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
• Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
• Serve and enjoy!