Peas Recipes: A Healthy Winter Food to Add to All Your Meals
Peas are extremely versatile and you can add them to many different recipes.
Peas are a wonderful winter food, loaded with immense goodness, but are rather underrated. Most people just add it to paneer bhurjee or make matar pulao with it. But there's lots more you can do with this protein-packed vegetable. Their high fiber content helps in maintaining good digestive health, plus they are a good source of iron, vitamins C and E, zinc, and other antioxidants that strengthen our immune system.
Peas are also packed with carotenoid pigment lutein, which is good news for our eyes’ health.
It is a very versatile vegetable. Try these simple 10 peas recipes.
This is perfect for a cold evening, paired with a cup of tea. Plus it’s super simple and quick to make:
Boil the peas, mix in chopped onions, tomatoes, and green chilies, squeeze some lemon juice and sprinkle salt and chat masala to taste, and dig in.
2 Peas Dips
1. Boil peas, cool, then puree in a grinder. Add some yogurt, black pepper, salt, thinly chopped green chili, and finally a squeeze of lemon juice.
2. Grind boiled peas with garlic, green chili, chopped onion, coriander. Add lemon juice, salt and little sugar, and some olive oil.
Pair them with some radish or carrot slices or crackers. You can even make a meal, with them by pairing them with pita bread. These dips are delicious, super healthy, and will add protein to your meal/snack.
Stuffed Peas Parantha
Boil peas, add a choice of spices, mash them up well. Then stuff in the dough and make parantha. Goes well with any dal or raita.
Easy Matar Pulao
Heat some ghee, splutter some cumin, sauté the peas for a few minutes. Keep aside. Meanwhile, heat ghee in a pan adds some peppercorn and elaichi, and sliced onions. Add drained and washed rice, add water, salt to taste, and cook till almost (80%) done. Now add sautéed peas, on top, cover, and cook till completely done.
Heat coconut oil, add mustard seeds, Haldi, heeng, add peas, and simmer covered on sim for 8-10 minutes. Keep sprinkling water in between. Then add a paste of coriander leaves, ginger, cumin seeds made with a little water.
Add salt and some jaggery/sugar. Add 1 cup water and cook till peas get done. Finally, squeeze some lemon juice and grated coconut on top just before eating.
Fry some cashews and raisins in a bit of ghee. Keep aside. Heat some ghee in the pan, add jeera, crumbled khoya. Fry till it turns light golden. Add a puree of tomato, ginger, and green chilies, and fry for 2 minutes. Add salt and spices - red chilly powder, haldi, and coriander powder. Fry till the ghee starts leaving the sides of the pan.
Then add the peas and fry for a few minutes. Now add some water and cook covered for another 5 minutes. Finally, add the cashews and raisins. In the end, sprinkle some garam masala.
Make regular dal khichdi (dal and rice). Then top it with fried onion rings, dry roasted cashews, and boiled peas that have been stir fried with cumin.
Boil peas and keep aside. Save the water. Heat oil, add cumin, coriander seeds, sliced onion, garlic, and sauté for 5 minutes. Add peas, mix well. And switch off the gas. Let the mix cool. Then blend. Put in a pan and heat again, add salt and pepper to taste, and some milk. Allow the blend to boil. Garnish with mint leaf and cream.
Savor hot with bread of your choice.
Cook the pasta as per instructions, add boiled peas, chopped garlic, torn fresh mint leaves, toasted sliced almonds, sliced smoked chicken (or pepperoni), and some feta or goat cheese. Add salt and pepper to taste and a squeeze of lemon. Dig in.
(Kavita is a nutritionist, weight management consultant and health writer based in Delhi. She is the author of Don’t Diet! 50 Habits of Thin People (Jaico) and Ultimate Grandmother Hacks: 50 Kickass Traditional Habits for a Fitter You (Rupa).)
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