Matar ki Sabji (Dry Peas)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple North Indian dry green peas curry made with fresh or frozen peas, herbs, and traditional spice powders. No onion or garlic, naturally vegan. Pairs well with breads like chapati or roti.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1½ cups green peas ((matar), fresh or frozen)
- 1½ cups water (– to be added in a stovetop pressure cooker)
- 1 tablespoon oil
- 1 to 2 green chilies (– slit)
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri chilli powder (or red chilli powder or cayenne pepper)
- 1 teaspoon coriander powder ((dhania powder))
- 1 teaspoon fennel powder ((saunf powder))
- ½ teaspoon cumin powder ((jeera powder))
- ½ teaspoon garam masala
- ½ teaspoon dry mango powder ((amchur powder))
- 1 to 2 tablespoons coriander leaves (– chopped (cilantro))
- salt (– according to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 432mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.