How to make Bhajanichi Vatana Amti -
Spicy green peas curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh green peas (ताज़े हरे मटर), Coconut (नारियल)
Cuisine : Maharashtrian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Dal Palak with Coconut Tamatar Ki Kadhi Dal Dhokli - SK Khazana Kairi Ki Dal
Bhajanichi Vatana Amti Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bhajanichi Vatana Amti Recipe
Fresh green peas shelled 1 cup
Coconut scraped 1 cup
Onions 2 medium
Kokum petals 3
Oil 3 tablespoons
Cloves 4
Black peppercorns 4
Coriander seeds 1 tablespoon
Coconut scraped 1 cup
Ginger 1 inch piece
Garlic 4-5 cloves
Cumin seeds 1/2 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Tomatoes chopped 2 medium
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Coarsely grind peas. Chop one onion and slice the other. Soak kokum petals in one cup of water. Heat one tablespoon of oil in a pan, add ground peas and sauté for three to four minutes. Keep aside.
Step 2
Heat one more tablespoon of oil, add cloves, black peppercorns, coriander seeds and sauté for two minutes. Add sliced onion and sauté till light brown, add coconut and sauté till light brown.
Step 3
Cool the mixture, add ginger and garlic and grind to fine paste with a little water. Heat the remaining oil in kadai add cumin seeds.When they change colour add chopped onion and sauté till golden brown. Add ground masala and sauté till oil leaves the masala.
Step 4
Add red chilli powder, garam masala, turmeric powder and stir well. Add tomatoes and cook till soft. Add the sautéed peas and two cups of water and cook for five minute. Add kokum water and salt and let it simmer for two to three minutes. Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 1222 Kcal
Carbohydrates : 73.6 gm
Protein : 22.1 gm
Fat : 93.3 gm
Other : 41.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
