Matar Makhane

Well, first of all a very Happy new Year to all of my friends out there. I hope and pray that this year is Safe Happy and peaceful for each and every one. 2012 as it was called the "Year of doom" finally bade us goodbye with a very sad note and an ugly scar on the face of our democracy and freedom. I hope the tragic demise of Nirbhaya doesn't go waste. May you Rest In Peace Nirbhaya.

This Recipe is one of my all time favorite for a chilly North Indian winter evening. Since I grew up in the North of India(not the extreme north ofcourse), I loved those cold and chilly winters, when mornings were too chilly and foggy, days were very short, the sun was romantically warm , food was piping hot, and nights crept in early, the bed with blankets was always warm with hot water bag , room heater near the bed side. Winters then meant Christmas and New Year Vacation, little assignments to complete , lots of painting and sketching and ofcourse idling and playing out in the warm sun. In Gwalior, winters also meant the much awaited "Trade fair" or Gwalior Mela and not to forget the Tansen Sangeet Samaroh(since my parents are very much into music , although I cant make head or tail of any "Sur and taal", I still loved Tansen Samaroh).
Ma made this recipe in the winters when greens peas were in complete abundance.
A few weeks back I tried this one for the first time , and fortunately it came out quite well.
So here's the ingredients and ToDo list for the recipe:

Ingredients:
Makhane (I used a whole packet)
a cup of green peas(I used the frozen ones)
a potato diced
green chilies, ginger and jeera paste
a tomato finely chopped
2 table spoon khuskhus(poppy seed) soaked in water for an hr or 2
ToDo:
Grind the khuskhus, you may also add blanched cashew and almond if you want a richer taste. Meanwhile toss the makhane on low flame, you may toss in a bit of oil or just bhunaofy without oil.
Keep aside. Fry the diced potato. Drain on a kitchen towel. Now in a kadhai add little oil, splatter jeera seeds, add chopped tomatoes, salt and little turmeric. Lower the flame and let it simmer for 3-4 minutes with the lid closed. After 3-4 minutes open the lid and increase the flame, keep stirring. Add chilly-ginger-jeera paste(add a little water only if you feel the masala may get burnt). Add a pinch or 2 of sugar. Keep stirring till oil separates. Add the khuskhus paste. Stir for a few minutes. Add the peas. and water as desired. Simmer for a few minutes. Now add the makhane, again cook for a few more minutes till makhane and peas are fully cooked. Garnish with chopped coriander. I also garnished it with a small teaspoon of roasted khuskhus to get that nutty touch.