Banaras a abode to Hindu mythology and where a lot influences of this mythology finds it’s way in it’s cuisine . In ancient times , use of onions and garlic in Hindu food was restricted because it was said to give rise to ” Desire ” … Desire is Sin …
Banaras is also known for the fertile land of Ganges … During the Winter Peas is still cultivated in abundance , though now a days peas are available in round the year . So this was generally a winter dish and no Garlic onion .
This Recipe I have used some Garlic and Onion to give a twist as well as Peaspuree become a little sweet so just to Balance it .
- 1.5 Cups – Fresh Peas/Matar
- 1 Medium – Onion
- 1 Large – Tomato
- 4 tbsp – Oil
- A Pinch – Asafoetida/Hing
- 1 – Dried Bay Leaf
- 1/2 tsp – Cumin Seeds/Jeera
- 1/4 tsp – Fenugreek Seeds/Methidana
- 1 tsp – Turmeric Powder
- 1 tsp – Red Chili Powder
- 2 tsp – Dhania Powder ( Coriander Powder )
- To Taste – Salt
- 4 to 5 Cups – Water
- 1 Cup – Cauliflower
- 1 Large – Potato
- 2 inch – Cinnamon Stick
- 2 – Cloves
- 1/2 – Star Anise
- 1 – Small Mace
- 2 – Green Cardamom
- 6-8 – Peppercorns
- 1/2 tsp – Cumin Seeds
- 1 Medium – Onion
- 2 – Green Chilies
- 2 tsp – Chopped Garlic
- 1 tsp – Chopped Ginger
- Snap the top of the pod off and pull down to remove the string from the seam, split open pod and pop the peas out of pod, rinse peas well in water and grind into smooth paste using little water, keep aside.
- Peel and chop onion and grind with all the items listed under ‘To Grind’ into fine paste using little water.
- Peel and finely chop onion, tomato and keep aside, cut callower in florets, peel and dice potato. In a pan heat 1 tbsp oil add cauliflower and potato and fry until all sides brown and it’s almost cooked, keep aside.
- In the same pan add 2 tbsp oil and heat, add peas paste along with 10-12 whole peas and saute in low to medium flame until it becomes golden/light brown and aromatic, there should not be any raw smell. Keep stirring regular and this takes a while and it’s the important step, keep sauted peas paste side.
- In the same pan heat remaining oil add hing, bay leaf, cumin seeds, methidana and allow to splutter. Add finely chopped onion and saute until soft, now add masala paste we prepared and cook until oil starts to separates.
- Add turmeric, red chili, coriander powder and mix well, cook for a minute. Add tomato and cook until mashed.
- Add sauted peas and mix well. Add water, salt and bring it to good boil, simmer in slow flame for 5 minutes
- Add fried cauliflower and potatoes and simmer again in slow flame for 8-10 minutes or until oil floats on top .
- Serve hot/warm with roti, paratha, rice.
- You can use frozen peas, while grinding use very little water only if required.
- Frying peas paste well until light brown and raw smell goes away is important to have good dal.