Fresh Turmeric and Pea Curry (Mutter Ki Sabzi)
25 minutes
856 reads
About Fresh Turmeric and Pea Curry (Mutter Ki Sabzi)
This vibrant and flavorful Fresh Turmeric and Pea Curry, also known as Mutter Ki Sabzi, is a delightful vegetarian dish from Indian cuisine. It features the unique warmth of freshly grated turmeric, the sweetness of peas, and the creamy richness of yogurt, all perfectly balanced with aromatic spices.The recipe uses easily accessible ingredients and is surprisingly simple to make, perfect for a weeknight meal or a special occasion. The result is a luxuriously smooth and subtly spiced curry that pairs wonderfully with roti, rice, or other Indian flatbreads.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Spices & Aromatics
- 1/2 tsp Cumin seeds
- 2 Cardamom green, lightly crushed, pods
- 2 Chili adjust to taste, dry, red
- 1/4 tsp Asafoetida hing
- 1/4 tsp Nutmeg freshly grated
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Garam Masala
- 1 tsp Coriander powder
Vegetables & Dairy
Other Ingredients
- 2 tbsp Clarified Butter
- 1 cup Yogurt plain, whisked
- 1 tbsp Gram Flour besan
- 1/2 cup Water
- Salt to taste
Instructions
Preparing the Spice Base
- Heat ghee in a pan or kadai over medium heat. Add cumin seeds, dry red chilies, cardamom pods, and asafoetida. Sauté for about 30 seconds until fragrant.
Adding Cashews and Peas
- Add the cashews and sauté for another 30 seconds until lightly golden. Stir in the grated fresh turmeric and cook for 1 minute, stirring constantly to prevent burning. Add the green peas and mix well. Cook for 1 minute.
Incorporating Gram Flour and Yogurt
- Stir in the gram flour (besan) and cook for 30 seconds, stirring continuously. Remove from heat immediately.
Blending the Flavors
- Add the whisked yogurt, salt, red chili powder, garam masala, coriander powder, and water to the pan. Mix everything thoroughly.
Final Simmer
- Return the pan to low heat and simmer for 3-4 minutes, or until the sauce has slightly thickened and the flavors have melded. Do not boil.
Serving Suggestions
- Serve hot with roti, rice, bajra roti, or jawari roti.
Recipe Notes
Expert Tips for the Best Fresh Turmeric and Pea Curry:
- For an even richer flavor, toast the cashews lightly in a dry pan before adding them to the curry.
- If using frozen peas, make sure to thaw them completely before adding them to the pan to avoid a watery curry.
- Adjust the amount of red chili powder to your liking. Start with less and add more if needed.
- Don't overcook the curry, as this can make it taste bitter. Remove from heat just as the sauce starts to thicken nicely. Garnish with fresh cilantro (optional).
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Recipe Nutrition
Calories: 350kcalCarbohydrates: 19gProtein: 16gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 38mgSodium: 21mgPotassium: 374mgFiber: 6gSugar: 4gVitamin A: 387IUVitamin C: 17mgCalcium: 195mgIron: 6mg
Riddhi Vasavada
Articles: 18
3 Comments
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Perfect dish! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.
This looks so inviting! I’m eager to try it.