Green Peas Amti, Maharashtrian Matar Ambti
by Tarla Dalal
green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with 29 amazing images.
green peas ambti is a classic Maharashtrian preparation of coarsely crushed peas and tomatoes.Learn how to make matar dal amti.
You will realize that there is no basic tempering in this Maharashtrian green peas ambti, yet its flavours and aroma work as magic. All of this is absolutely no-fuss, quick veg sabzi recipe that must be part of your essential, everyday cookbook. Serve hot with Whole Wheat Bhakri or Parathas. You can serve it with Steamed Rice too.
To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes. Remove from the flame and allow it to cool slightly. Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside. Blend the tomatoes in mixer to a smooth pulp and keep aside. Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes. Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander.
Amti is a preparation which is usually made with dried pulse like dried peas. Here we have given a twist to it by making it with fresh green peas.
The authentic Maharashtrian masala of onion, coconut and host of other spices has been maintained in matar dal amti to enjoy traditional flavours. It uses a rich and spicy masala paste which will leave a taste on your taste buds that you will remember for days to come.
Tips for green peas amti. 1. Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree. 2. Please note that this recipe makes use of fresh coconut and not dry coconut.
Enjoy green peas ambti recipe | matar amti | matar dal amti | Maharashtrian green peas ambti | with recipe below.
Green Peas Amti, Maharashtrian Matar Ambti recipe - How to make Green Peas Amti, Maharashtrian Matar Ambti
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Green Peas Ambti
3 1/4 cups boiled green peas
2 tbsp oil
1/2 cup roughly chopped onions
2 tbsp grated coconut
1 tbsp coriander (dhania) seeds
1 small stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
6 whole dry kashmiri red chillies , broken into pieces
6 garlic (lehsun) cloves
2 cups roughly chopped tomatoes
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For green peas ambti
- For green peas ambti
- To make {span class="bold1"}green peas ambti{/span}, heat 1 tbsp of oil in a broad non-stick pan, add the onions, coconut, coriander seeds, cinnamon, cumin seeds, cloves, peppercorns and dry red chillies, garlic and sauté on a medium flame for at least 3 to 4 minutes.
- Remove from the flame and allow it to cool slightly.
- Once slightly cooled, blend it in a mixer to a smooth paste using a little water. Keep aside.
- Blend the tomatoes in mixer to a smooth pulp and keep aside.
- Heat the remaining 1 tbsp of oil in a deep kadhai, add the prepared paste and sauté on a medium flame for 2 minutes.
- Add the green peas, tomato pulp, salt and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve the {span class="bold1"}green peas ambti{/span} hot garnished with coriander.
like green peas amti
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what is green peas ambti made off?
- what is green peas ambti made off? Maharashtrian green peas ambti is made from 3 1/4 cups boiled green peas, coconut based masala paste and 2 cups roughly chopped tomatoes.
blending masala for green peas ambti
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To make green peas ambti, heat 1 tbsp of oil in a broad non-stick pan.
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Add 1/2 cup roughly chopped onions.
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Add 2 tbsp grated coconut.
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Add 1 tbsp coriander (dhania) seeds.
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Add 1 small stick cinnamon (dalchini).
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Add 1 tsp cumin seeds (jeera).
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Add 3 cloves (laung / lavang).
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Add 3 black peppercorns (kalimirch).
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Add 6 whole dry kashmiri red chillies , broken into pieces.
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Add 6 garlic (lehsun) cloves.
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Mix well.
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Sauté on a medium flame for at least 3 to 4 minutes.
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Remove from the flame and allow it to cool slightly and place in blender.
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Add a little water. We used 1/2 cup water.
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Blend it in a mixer to a smooth paste and keep aside.
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In a mixer put 2 cups roughly chopped tomatoes.
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Blend to a smooth pulp.
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Keep aside.
making green peas ambti
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To make green peas amti | Maharashtrian matar ambti | healthy green peas ambti | heat the remaining 1 tbsp of oil in a deep kadhai.
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Add the prepared coconut paste.
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Sauté on a medium flame for 2 minutes.
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Add 3 1/4 cups green peas , boiled and coarsely crushed.
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Add tomato pulp.
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Add salt to taste. We used 1 tsp salt.
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Add 1 cup of water.
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Mix well.
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Cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
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Garnish green peas amti | Maharashtrian matar ambti | healthy green peas ambti | with coriander.
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Serve green peas amti | Maharashtrian matar ambti | healthy green peas ambti | hot.
frozen green peas
- We have taken frozen green peas.
- Put in a pressure cooker with 2 cups of water.
tips for green peas amti
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When you pressure cook your green peas in water for 1 whistle and drain the cooked green peas. Retain the water and add it back to the sabzi. We have added 1 cup water at point 7 to the sabzi. At this stage use the water from pressure cooking the green peas.
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Ensure to use fresh tomato pulp as mentioned in the recipe and not use readymade tomato puree.
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Please note that this recipe makes use of fresh coconut and not dry coconut.
| Energy | 148 cal |
| Protein | 6.2 g |
| Carbohydrates | 15.6 g |
| Fiber | 8 g |
| Fat | 6.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 290.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 22.2 mg |
| Folic Acid | 23.5 mcg |
| Calcium | 45.7 mg |
| Iron | 1.6 mg |
| Magnesium | 34.4 mg |
| Phosphorus | 130.1 mg |
| Sodium | 13.8 mg |
| Potassium | 162.9 mg |
| Zinc | 0.1 mg |
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Hi! Looks like garlic is not mentioned in the instructions. I assume it is to be added in step 1 with the onion? Assuming that to be the case, I proceeded with the recipe. The results are lovely! I did add quite a bit more coconut than that for which the recipe called. That said, the interplay of the sweet coconut and cinnamon with the peas with the fruity note of tomato and earthy underpinnings really left me gobsmacked!
Edited after original posting.
The part I struggle with is how to prevent woody pieces of cinnamon being in the mix - because of the onion I cant put the mix into my spice mill, and because instead I put it into my processor it does not break the cinnamon (okay, I admit I used Cassia bark) up properly. Am I missing a step?
I love it very nice very good taste
સરળ અને સ્વાદિષ્ટ
Can We make it without Onion? what should be the substitute? (We don''t eat onion and Garlic)
Do you really mean to use 50 gms or inches of cinnamon stick in this recipe? It must be a typo. Please rectify, so that I can try this recipe with correct measurements. Thanks and regards, Ananya Chatterjee
amazing recipe
liked very much