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Home  ?  Recipes  ?  Vegetables  ?  Sookhe Mattar

Sookhe Mattar

Enjoyed most during Winter when the peas are very tender and `sweet’, cook very f
Recipe By : Niru Gupta
Type: Vegetables Serving: 4 Cooking Time: 20 minutes after peeling


  • 1 kg peas (about 2 cups shelled)
  • ¼ cup (60 g) ghee (clarified butter)
  • 2 tsp jeera (cumin seeds)
  • 1/8 tsp heeng (asafetida)
  • 1 tbsp finely sliced ginger
  • 2 tsp powdered dhania (coriander)
  • 1 tsp amchoor  (dried mango powder)
  • ¼ tsp Garam Masala I  
  • 2 tsp salt or to taste
  • 1 tbsp chopped hara dhania (coriander leaves)


  • Heat the ghee in a heavy based pan, and add the jeera and the heeng. When the seeds begin to splutter, add the ginger and sauté to a light brown.
  • Add the peas, dhania powder, mango powder, garam masala and salt and sauté over high heat till they look glossy. Lower the heat and simmer till the peas are cooked but `bite like' .

  • Serve hot, mixed with the hara dhania.


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