Peas and Peel Stir Fry Recipe (Matar Aur Chilke Ka Sabzi)

If you’re looking for a simple yet flavorful Indian side dish, this Matar Aur Chilke Ka Sabzi, also known as Peas and Peel Stir Fry, is an excellent choice. Not only does this recipe use the peas, but also their tender peels, ensuring minimal food waste while adding texture and depth to the dish. This stir fry is mildly spiced, vibrant, and pairs beautifully with paratha or phulkas.

Ingredients:

Nutritional Information (Per Serving):

Preparation Time:

Servings:

• Servings: This recipe serves 3 people.

Course:

• Course: Side Dish

Cuisine:

• Cuisine: Indian

Diet:

• Diet: Vegetarian

Instructions for Peas and Peel Stir Fry (Matar Aur Chilke Ka Sabzi)

1. Prepare the Green Peas:

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   • Wash the green peas thoroughly. Remove the peas from the pods and set them aside in a bowl.
   • Take half of the green pea peels for the stir fry. Discard the rest.
   • To prepare the peels, break off the tip and bottom of each pod and remove the long fibrous membrane from the pods.
   • Once cleaned, chop each pea pod in half or bite-sized pieces for easy cooking and eating.

2. Chop the Spring Onions:

   • Separate the spring onion bulb and greens. Slice the white bulb part lengthwise and chop the green parts into 1-2 inch pieces. Keep them ready for stir-frying.

3. Start the Stir Fry:

   • Heat the sunflower oil in a kadai (or any deep skillet) over medium heat.
   • Once the oil is hot, add the Panch Phoron Masala (a blend of five aromatic spices typically used in Bengali cooking). Allow the seeds to splutter in the hot oil for a few seconds. This enhances the flavor of the dish.

4. Sauté the Spring Onions:

   • Add the chopped white bulb of the spring onions to the kadai. Stir-fry for about 1-2 minutes until they start to soften and release their aroma.

5. Add the Peas and Peels:

   • Add the chopped pea peels, the green parts of the spring onions, and half of the fresh green peas to the pan. Stir everything together and sauté for a couple of minutes.

6. Season and Cook:

   • Now, add turmeric powder, red chili powder, and the chopped green chilies to the mixture. Season with salt according to your taste.
   • Stir the ingredients well to coat them evenly with the spices.

7. Cook Covered:

   • Lower the heat to medium and cover the kadai with a lid. Allow the vegetables to cook for about 5-7 minutes until they become tender but not mushy.
   • Stir occasionally to ensure the peas and peels cook evenly.

8. Finish and Serve:

   • Once the vegetables are cooked through, remove the pan from the heat. Your Matar Aur Chilke Ka Sabzi is ready to be served.
   • Enjoy this delicious stir fry hot with parathas or phulkas for a wholesome meal.

Chef’s Tips:

• Pea Selection: Make sure to use fresh green peas for this recipe, as both the peas and their peels should be tender for the best results.
• Panch Phoron Alternative: If you don’t have Panch Phoron on hand, you can create a similar spice blend using equal parts cumin, mustard, fenugreek, fennel, and nigella seeds.
• Customization: You can adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder based on your preference.
• Peel Variety: To reduce waste further, this dish works well with other vegetable peels like those from bottle gourd or ridge gourd.

Why This Recipe Works:

This traditional recipe from India makes use of both peas and their peels, embracing a sustainable cooking approach. The combination of fresh peas, spices, and spring onions gives it a vibrant flavor profile. The peas add sweetness, while the mild heat from the chilies balances the dish. It’s an ideal side dish for a quick weeknight meal that is healthy, vegetarian, and packed with fiber.

Enjoy the wholesome goodness of this Matar Aur Chilke Ka Sabzi and relish the satisfaction of cooking a dish that not only tastes good but is also good for the environment!