Kela Matar ki Sabzi Recipe – Raw Banana Green Peas Stir Fry
Introduction
Kela Matar ki Sabzi, a delightful North Indian dish, embodies simplicity and flavor, making it a perfect choice for lunch or a light dinner. The harmonious blend of tender raw bananas and vibrant green peas, enhanced with an array of spices, creates a dish that is not only nutritious but also incredibly satisfying. Whether served with phulkas, steamed rice, or as part of a diabetic-friendly meal, this stir fry brings warmth and comfort to the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Bananas | 2 |
| Green Peas (Matar) – boiled | 1/2 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Green Chilies – slit | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Lemon Juice | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Coriander Leaves – chopped | 2 sprigs |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 3g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Fat | 4g |
| Sodium | 200mg |
Preparation Time
| Description | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
Instructions
To prepare Kela Matar ki Sabzi, start by slicing the raw bananas in half and placing them in a pressure cooker with approximately 1/4 cup of water. Cook the bananas for about 2 to 3 whistles, then turn off the heat and allow the pressure to release naturally. Once the pressure has been released, carefully peel the skin off the bananas and slice them into round pieces.
In a kadai (wok), heat the sunflower oil over medium heat. When the oil is hot, add the cumin seeds and let them sizzle for a few seconds before adding the slit green chilies. Following this, add salt, turmeric powder, coriander powder, cumin powder, amchur powder, and garam masala powder. Mix the spices well until they are aromatic and well combined.
Next, incorporate the boiled green peas along with the cooked raw banana slices into the spice mixture. Stir everything together gently, ensuring that the spices coat the vegetables thoroughly. If necessary, sprinkle a little water to help in cooking. Cover the kadai and allow the mixture to simmer for about 4 to 5 minutes so that the flavors meld beautifully.
After cooking, check for seasoning, adjusting the salt and spices to your preference. Finally, squeeze in the fresh lemon juice and add the chopped coriander leaves, giving everything a good stir to combine.
This vibrant and flavorful Kela Matar ki Sabzi can be served alongside Dal Tadka flavored with lemon and coriander, phulkas, or a refreshing cucumber and cauliflower raita. For a diabetic-friendly meal, pair it with Ragi Tawa Paratha, Lahsuni Palak Dal (Spinach & Lentil Curry with Garlic), and a cooling beetroot raita.
Conclusion
Kela Matar ki Sabzi is more than just a dish; it’s a celebration of the rich flavors of North Indian cuisine, offering a wholesome and delicious way to enjoy raw bananas and peas. Embrace the simplicity and heartiness of this recipe, and share it with loved ones for a memorable dining experience. Enjoy the delightful journey of flavors that Kela Matar ki Sabzi brings to your table!
