Natural Green Peas (Matar/Mattar) 1kg

Green peas, also known as matar or mattar, are a versatile and nutritious vegetable commonly used in various cuisines around the world. Here's a basic guide on how to cook green peas:

Ingredients:

1 kg green peas (fresh or frozen)

Water

Salt (to taste)

Optional: butter, olive oil, onions, garlic, ginger, spices (such as cumin, coriander, turmeric), and herbs (such as cilantro) for additional flavor

Instructions:

If using fresh green peas, shell them to remove the peas from the pods. If using frozen green peas, thaw them by running them under cold water or leaving them at room temperature for a few minutes.

Rinse the green peas under cold water in a fine-mesh strainer to remove any dirt or debris.

In a large pot, bring water to a boil over medium-high heat.

Add the green peas to the boiling water and cook for about 2-3 minutes if they are fresh, or 1-2 minutes if they are frozen. This blanching process helps to preserve the vibrant green color and texture of the peas.

Drain the green peas and rinse them under cold water to stop the cooking process.

If you're planning to use the green peas in a dish like a curry or soup, you can skip the blanching step and add them directly to your recipe.

In a separate pan, heat a small amount of butter or olive oil over medium heat.

Optional: Add finely chopped onions, garlic, and ginger to the pan and sauté until they become translucent and aromatic.

Add the cooked green peas to the pan and season with salt and any desired spices, such as cumin, coriander, or turmeric. Stir well to coat the peas evenly with the spices.

Cook the green peas for a few minutes until they are heated through and tender. Be careful not to overcook them, as they can become mushy.

Optional: Garnish the cooked green peas with fresh cilantro leaves before serving.

Serve the green peas hot as a side dish, or incorporate them into your favorite recipes such as curries, stews, rice dishes, salads, or pastas.