Amritsari Green Pea and Lupin Curry - Greenspoon
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Amritsari Green Pea and Lupin Curry

Amritsari Green Pea & Lupin Curry

Course: Recipes, MainDifficulty: Easy
Servings

1

servings
Total time

30

minutes



INGREDIENTS

  • For the Gravy
  • ⅓ cup finely chopped onions

  • ½ cup finely chopped tomatoes

  • ½ tsp ginger garlic paste

  • ¼ tsp turmeric powder

  • ½ tsp red chili powder

  • ¼ tsp garam masala

  • ¾ to 1 tsp amchur powder (Substitute with citric acid, tamarind powder or lemon juice if you have none)

  • 2 to 3 green chilies – slit

  • 1 to 2 cups of water

  • 1.5 to 2 tbsp oil

  • Salt as required

  • Spices for Masala Powder
  • 2 black cardamoms

  • 1-inch cinnamon

  • 3 to 4 black peppercorns

  • 2 cloves

  • 1 bay leaf

  • ¼ tsp carom seeds

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 tsp fennel seeds (Substitute with fennel pollen)

  • ½ tsp dry pomegranate seeds

  • 1 to 2 Kashmiri dry red chilies (Substitute with 3/4 tbsp smoked paprika + 1/4 tbsp cayenne)

  • For Garnishing
  • 2 to 3 tbsps chopped coriander leaves

  • ½ to 1-inch ginger

  • 1 medium onion sliced or chopped

  • 1 medium tomato sliced or chopped

  • 1 lemon or lime, sliced or quartered

Directions

  • Preparing the Lupin Beans
  • Soak the dry Lupin Beans for 24 hours in water; ensure beans are completely submerged. Rinse and place in a large pot with cold tap water. Bring to a vigorous simmer and boil for 20 minutes
  • Dry Roasting Spices
  • In a pan, take all the whole spices for the “chole masala powder” mentioned above and on a low heat begin to roast them.
  • Masala
  • Heat oil in a pan or kadai. Add ginger-garlic paste and saute for a few seconds or till their raw aroma goes away.
  • Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
  • Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
  • Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
  • Stir and mix the dry ground spices and then add slit green chilies
  • Add the cooked green peas and lupins. Mix well.
  • Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the green peas and lupins were cooked. You can also add water instead.
  • Stir and cover the pan with a lid.

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