Zucchini Matar Sabzi
A delicious semi-gravy side dish made with zucchini and green peas. Pairs well with roti, parantha, pulav.
Equipment
- Pan
- Mixer grinder
- Mortar and Pestle
- Knives and Cutting Board
- Spatula
Ingredients
- 1 Medium-Sized Zucchini; Sliced into medium-sized pieces
- ½ Cup Fresh/Frozen Green Peas
- 2 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1 Large Onion; Thinly Sliced
- 1 Large Tomato; thinly sliced
- 1½ tsp Salt
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 10-12 Cashews; soaked in water for 30 minutes
- 1 tbsp Poppy Seeds (Khuskhus)
- 1 tbsp Kasuri Methi
- 1 Pinch Garam Masala
- Fresh Coriander Leaves for garnishing
- ½ Cup Water
For the Spice Mix
- 1 tsp Fennel Seeds (Saunf)
- 1 tsp Cumin Seeds
- 2-3 Green Cardamoms
- ½ tsp Fenugreek Seeds (Methi)
- ½ tsp Black Peppercorns
Instructions
- Start with preparing the spice mix. Lightly toast fennel seeds, cumin seeds, fenugreek seeds and black peppercorns. Then combine them with green cardamom and grind them to a fine powder. Keep this aside.
- Heat mustard oil in a pan.
- Add cumin seeds. Fry them on medium heat for about 10 seconds.
- Add thinly sliced onions. Fry them on medium heat for 10-15 minutes until the onion slices turn golden brown.
- Add sliced tomato. Mix.
- Add salt, red chilli powder, coriander powder and the spice mix prepared in step 1.
- Mix everything well. Reduce the heat, cover with a lid and cook for about 10 minutes. Mix in between.
- Add sliced zucchini and green peas. Cover and cook for about 10-12 minutes.
- While the vegetables cook, grind the soaked cashews and poppy seeds to a fine paste by adding a little water.
- Add this paste to the cooked vegetables. Mix and cook for another 5 minutes.
- Add kasuri methi and garam masala. Taste and adjust salt.
- Garnish with fresh coriander leaves and serve.