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Dry peas ki sabzi

A little savoury, a little spicy and a little khatta, this sabzi is a treat.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 cup dry green peas
  • 1 to 2 medium onions, chopped
  • 1 tomato, chopped
  • 1/2 tbsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • salt To taste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander leaves, chopped
  • 2 tbsp Vegetable oil
  • 1 tbsp Knorr Chef’s Channa Masala

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Add plenty of water to pressure cook (4 whistles) the dry peas till very tender to touch
  • 2 Drain, wash the peas with running water and keep aside
  • 3 In a pan,add vegetable oil, cumin seeds and allow it to splutter.
  • 4 Add onion and sauté until translucent.Add ginger-garlic paste and sauté this further.
  • 5 Add chopped tomatoes and Chef’s Channa Masala, red chili powder, coriander powder, turmeric powder and salt to taste.
  • 6 Add the cooked peas and sauté for 5 minutes.
  • 7 Lower the flame and add 1 cup (150 ml) of water.
  • 8 Garnish with chopped coriander leaves.
  • 9 Serve hot and enjoy!