Khus-Wala Matar is a traditional and aromatic dish made with tender green peas, poppy seeds, and a blend of spices that bring out rich flavors. This easy recipe offers a perfect balance of subtle sweetness from peas and earthy warmth from fennel and fenugreek seeds.
In this preparation, fresh green peas are sautéed in clarified butter (ghee) with finely chopped green chilies until fragrant. Roasted poppy seeds add a delicate nutty texture, while a spice blend made from red chilies, fennel seeds, and roasted fenugreek seeds enhances the flavor profile. A pinch of asafoetida and dry mango powder adds tang and depth, making this dish irresistible.
Perfect as a side dish with chapati, paratha, or rice, Khus-Wala Matar is a quick recipe ready in just 30 minutes. Whether for a simple family dinner or a festive meal, it adds a delightful twist to everyday cooking.
Ingredients:
- 2 cups shelled green peas
- 2 tablespoons clarified butter (ghee)
- 2 tablespoons finely chopped green chilies
- ¼ cup poppy seeds
- 1 teaspoon salt
- 1 whole dried red chili
- 2 teaspoons fennel seeds
- 1 teaspoon roasted fenugreek seeds
- 1 teaspoon dry mango powder
- ¼ teaspoon asafoetida
Method:
- Grind the dried red chili, fennel seeds, and roasted fenugreek seeds into a fine powder. Set aside.
- Heat clarified butter in a pan and sauté chopped green chilies until aromatic.
- Add poppy seeds and cook until lightly golden.
- Stir in green peas, sprinkle with salt, and cook until tender.
- Mix in the spice powder, dry mango powder, and asafoetida. Serve hot.
