Description
Kovalam Matar is a flavorful Indian vegetarian dish featuring tender green peas cooked in a spiced tomato-onion gravy. This quick and easy recipe combines aromatic spices like cumin seeds, turmeric, red chili powder, and garam masala with fresh ginger-garlic paste to create a comforting and vibrant curry that pairs perfectly with rice or Indian breads.
Ingredients
Scale
Main Ingredients
- 2 cups green peas
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 tomato, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup water
- salt to taste
Instructions
- Heat Oil and Temper Spices: Heat 1 tablespoon of oil in a pan over medium heat and add 1 teaspoon of cumin seeds. Let them sizzle until fragrant to release their aroma.
- Sauté Onions: Add the chopped onion to the pan and sauté until golden brown, stirring occasionally to ensure even cooking.
- Add Ginger-Garlic Paste: Stir in 1 tablespoon of ginger-garlic paste and cook for about a minute until the raw smell disappears.
- Cook Tomatoes and Spices: Add the chopped tomato, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Cook the mixture until the tomatoes become soft and blend into the base.
- Add Peas: Incorporate 2 cups of green peas into the pan and mix thoroughly to coat the peas with the spiced tomato-onion gravy.
- Simmer with Water: Pour in 1 cup of water, bring it to a gentle boil, then reduce the heat and let it simmer until the peas are tender and cooked through, about 10-15 minutes.
- Finish with Garam Masala: Sprinkle 1 teaspoon of garam masala over the dish, stir well, and cook for another minute before serving hot.
Notes
- You can use fresh or frozen green peas for this recipe.
- Adjust the red chili powder to control the spice level according to your preference.
- This curry pairs wonderfully with steamed rice, roti, or naan.
- Adding a splash of cream or coconut milk can enrich the curry for a creamier texture.
- For a vegan version, ensure the oil used is plant-based and avoid any dairy accompaniments.
