Chapati, Green Peas Masala and Onion Raita

Ingredients

• 2 cup Green Peas (Fresh or frozen can be used)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Also known as Asafoetida)
• 2 medium Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 3 medium Tomatoes (pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed)
• 1 tsp Salt (to taste)
• 1 cup Water (Adjust for desired gravy consistency)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.
   • Add the hing, followed immediately by the finely chopped onions.
   • Sauté the onions for 6-8 minutes, stirring frequently, until they become soft, translucent, and light golden brown at the edges.
2. 2

   Build the Masala Base

   • Add the ginger-garlic paste to the pan and cook for about 1 minute until its raw aroma disappears.
   • Pour in the tomato puree. Add the turmeric powder, red chili powder, and coriander powder.
   • Mix everything thoroughly. Cook this masala mixture for 8-10 minutes on medium-low heat, stirring occasionally.
   • Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides of the mixture. This step is crucial for a flavorful gravy.
3. 3

   Simmer the Curry

   • Add the green peas and salt to the cooked masala. Stir well to coat the peas.

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.