Cooking with Fresh Green Peas While They’re in Season

• Boiled green peas – 1 cup
• Gram flour (besan) – ¼ cup
• Roasted cumin powder – ½ teaspoon
• Red chilli powder – 1 teaspoon
• Yoghurt, whisked – 1 cup 
• Tomato puree – 4–5 tablespoons
• Oil – 1 tablespoon
• Cumin seeds – ½ teaspoon
• A pinch of asafoetida (hing)
• Onion paste – 2 tablespoons
• Salt to taste
• Lemon juice – 1 tablespoon
• Water as required

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1. In a bowl, combine gram flour, roasted cumin powder, red chilli powder, and yoghurt. Whisk well until smooth. Add tomato puree and mix. Stir in ½ cup water to form a lump-free mixture.
2. Heat oil in a non-stick pan. Add cumin seeds and let them crackle. Add asafoetida and onion paste, and sauté for about a minute until lightly cooked.
3. Add the prepared yoghurt mixture, stir continuously, and cook for 5–7 minutes on medium heat until the kadhi thickens slightly.
4. Add boiled green peas and salt, mix well, and cook for another 1–2 minutes.
5. Switch off the heat, add lemon juice, and mix gently.
6. Serve hot.

    Pro Tip: Matar ki Kadhi is best enjoyed with steamed rice or soft rotis, especially during winter when fresh peas are in season. Its light texture and tangy flavour make it an easy, comforting meal that comes together quickly with everyday pantry ingredients.

• Minced meat – 500 g
• Green peas (shelled) – 1 cup
• Ghee – ½ cup
• Cumin seeds – 2 tsp
• Cloves – 4
• Cinnamon – 1 small piece
• Peppercorns – 4
• Black cardamom (seeds) – 1
• Bay leaves – 2
• Onions, grated – 1 cup
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Tomatoes, chopped – 2 cups
• Coriander powder – 1 tbsp
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Fresh coriander leaves, chopped – 1 tbsp

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1. Heat the ghee in a heavy-based pan. Add cumin seeds, cloves, cinnamon, peppercorns, black cardamom seeds, and bay leaves. Let them splutter and release their aroma.
2. Add ginger paste, garlic paste, and grated onions. Stir-fry until the mixture turns golden and the fat begins to separate.
3. Add chopped tomatoes, salt, coriander powder, turmeric, and red chilli powder. Cook on medium heat, stirring frequently, until the masala thickens and releases fat.
4. Increase the heat and add the minced meat and green peas. Stir well and cook until the mince looks lightly fried.
5. Lower the heat, cover, and cook until the keema is fully done and the fat separates once again.
6. Garnish with chopped coriander leaves and serve hot.

    Pro Tip:

• Serve keema matar hot with rotis, parathas, naan, or steamed rice. It also pairs beautifully with a side of onion salad and lemon wedges.
• This keema matar tastes even better the next day as the flavours deepen. Using fresh, seasonal green peas adds sweetness that balances the richness of the meat and ghee perfectly. Adjust spice levels to suit your taste.

• Olive oil – 1 tbsp
• Pancetta, diced (¼-inch) – 70 g
• Shallot, large, sliced – 1
• Green peas, frozen – 1 cup (no need to thaw)
• Fresh mint or parsley, finely sliced – 1 tbsp
• Salt – to taste
• Freshly ground black pepper – to taste

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1. Heat olive oil in a wide skillet over medium heat. Add the pancetta and cook for 5–7 minutes, stirring occasionally, until browned and crisp.
2. Add the sliced shallots to the rendered fat and sauté for 2–3 minutes until soft and translucent.
3. Add the green peas, season with salt and black pepper, and cook on medium-low heat for 4–5 minutes until the peas are heated through and tender.
4. Stir in the fresh mint or parsley, adjust the seasoning, and serve immediately.

    Pro Tip: Cook the pancetta first to render flavourful fat, then add the peas just long enough to keep them bright and tender. For extra richness, finish with a splash of cream in the last two minutes and a squeeze of lemon juice just before serving to lift the flavours.

    Easy Variations:

• Garlic boost: Add 1–2 minced garlic cloves with the shallots.
• Cheesy finish: Sprinkle grated Parmesan or Pecorino Romano on top.
• Substitute: Bacon can be used instead of pancetta for a smokier flavour.

• Whole wheat flour – ¼ cup
• Refined flour (maida) – 1 cup
• Ghee or oil – ¼ cup
• Warm water – ¼ cup (as needed)
• Baking soda – ¼ tsp
• Salt – to taste

    For the Green Peas Stuffing:

• Oil – 1 tbsp
• Cumin seeds – ½ tsp
• Nigella seeds (kalonji) – ½ tsp
• Ginger, finely chopped – 1 tsp
• Green chilli, finely chopped – 1 tsp
• Green peas, cooked and mashed – 1 cup
• Coriander powder – ½ tsp
• Fennel powder – ½ tsp
• Turmeric powder – ¼ tsp
• Chaat masala – ½ tsp
• Amchur powder – ½ tsp
• Roasted gram flour (besan) – 1 tbsp
• Salt – to taste

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1. In a mixing bowl, combine whole wheat flour, maida, baking soda, and salt.
2. Add ghee or oil and rub it into the flour until the mixture resembles breadcrumbs.
3. Gradually add warm water and knead into a firm dough.
4. Cover with a damp muslin cloth and rest for 30 minutes.

    Prepare the Stuffing:

1. Heat oil in a kadhai. Add cumin seeds and nigella seeds and let them splutter.
2. Add chopped ginger and green chilli. Sauté for a minute until aromatic.
3. Add mashed green peas and sauté briefly.
4. Mix in coriander powder, fennel powder, turmeric, chaat masala, amchur powder, and salt. Cook for 2–3 minutes.
5. Add roasted besan, mix well, and turn off the heat. Let the mixture cool.

    Shape the Kachoris:

1. Divide the rested dough into equal portions.
2. Roll each portion slightly, place a spoonful of green peas filling in the centre, and seal the edges carefully to form kachoris.

    Fry the Kachoris:

1. Heat oil in a deep kadhai over medium heat.
2. Fry the kachoris on medium flame for 4 minutes, then lower the heat and fry on a slow flame for 5–6 minutes until golden and crisp.
3. Drain on absorbent paper and repeat with the remaining kachoris.

    Pro Tip:

• Serve hot with imli chutney, khajur chutney, or a cup of hot tea.
• Frying on a slow flame after the initial crisping ensures evenly cooked, flaky kachoris. Using seasonal green peas adds natural sweetness that balances the spices beautifully.