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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pressure cooker and add cumin seeds, cinnamon stick, bay leaf, green cardamom, black cardamom, and cloves.
Add green chillies, garlic, ginger, and onion. Sauté the onion until it turns lightly golden.
Add roasted Besan, salt, turmeric powder, red chilli powder, and coriander powder. Mix well and fry the onion with the spices.
Add chopped tomatoes and cook for 3-4 minutes until softened.
Add kitchen king masala, water, and peas. Close the lid and cook until one whistle is heard.
Once the pressure is released, add garam masala, kasuri methi, and garnish with coriander leaves. Serve hot.
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Use fresh peas for the best flavor, but frozen peas can also be used if fresh ones are unavailable.
Adjust the spice levels according to your taste preference.
Roasting the Besan adds a nutty flavor to the curry, so don't skip this step.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas can be used as a substitute for fresh peas in this recipe.
What is Kasuri Methi?
Kasuri Methi is dried fenugreek leaves that add a unique aroma and flavor to Indian dishes.
Can I make this recipe without a pressure cooker?
Yes, you can cook the curry in a regular pot, but it may take longer for the peas to become tender.
What can I serve with Matar Ki Sabji?
You can serve it with roti, paratha, or steamed rice for a complete meal.
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it does not contain any animal-derived ingredients.
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