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The Perfection of Peas

May/02/2024 / by Bindu Gopal Rao

Green peas are a great addition to any dish as they can instantly elevate the taste from drab to fab.

Green peas are a source of carbohydrates, protein, nutrients, fiber, vitamin A, vitamin K, among many others and make dishes tasty and nutritious. We speak to three chefs who give us their unique take on the ingredient.

Green Pea Goan Rice Risotto courtesy Chef Tabassum, The Astor Goa

“Green Pea Goan Risotto was created at a restaurant I first worked at in Goa. This dish was created to promote the availability of a huge variety of Indian rice variants and also focus on how highly nutritious and fibrous rice is. The vibrancy and nutritious factor of green peas adds a distinct element in this recipe. This dish is also a good example of how to consume seasonal food that is fresh and healthy.”


  • Olive oil 2 tbsp
  • Onions 1tbsp
  • Garlic 2 tsp
  • Thyme ½ tsp
  • Blanched Green Peas 100 grams
  • White Wine 15 ml
  • Goan Rice 200 grams
  • Veg stock 500 ml
  • Parmesan / Processed Cheese 15 grams
  • Cream 2 tbsp
  • Flat Leaf Parsley 1 tsp (for garnish)
  • Mint leaves 5 to 6 leaves (for garnish)
  • Toasted Almonds flakes


  • Heat butter in a pan.
  • Add chopped onions, garlic, and sauté for a few minutes, add thyme sauté for 30 seconds more.
  • Pre wash your rice once, add it to the pan, toast it for one minute, add wine and de-glaze the pan, wine is optional but make sure all, the alcohol is cooked off.
  • Pre make a stock of carrot, onion, leek, celery, peppercorn, bay leaf.
  • Add that to the rice Ladle by ladle, till cooked.
  • Add the cream, turn off gas and add parmesan, check for seasoning, and adjust.
  • Garnish with mint and parsley. You can add a bit of rocket or Arugula as well.
  • Finish with toasted almonds.

Green Peas Hummus courtesy Jyothi Sri Pappu Founder & CEO of Nutreatlife

“This vibrant green hummus is a delightful twist on the classic chickpea version. Fresh green peas lend a touch of sweetness and vibrant color, while tahini adds a nutty richness. Perfect for dipping for any kind of crispy bites, this protein-packed dip is a healthy and flavorful appetizer.”


  • 1½ cups fresh green peas
  • ¾ cup soaked & cooked chickpeas (white chana)
  • ¼ cup tahini paste
  • 2 tbsp lemon juice
  • 2-3 cloves garlic, minced
  • ½ cup chopped fresh coriander leaves (cilantro)
  • 2 tbsp sesame oil
  • Salt to taste
  • ¼ cup cold water (approx.)


  • Prepare the peas: Bring a pot of water to a boil. Add the shelled green peas and blanch for 2-3 minutes. Drain the peas and rinse under cold water to stop the cooking process. This step helps retain their bright green color.
  • Blend the hummus: In a blender or food processor, combine the blanched peas, cooked chickpeas, tahini paste, lemon juice, garlic, coriander leaves, and olive oil. Blend until a smooth and creamy paste forms, scraping down the sides as needed.
  • Adjust consistency: Add cold water, a tablespoon at a time, until the hummus reaches your desired consistency. It should be thick and dippable, but still pourable.
  • Season and serve: Season the hummus with salt to taste. Transfer to a serving bowl and drizzle with olive oil for garnish. Serve with pita bread, carrot sticks, cucumber slices, or crackers.


  • For a richer flavor, roast the chickpeas in a preheated oven at 200°C (400°F) for 15-20 minutes before using. Toss them with a little olive oil and cumin powder for extra depth.
  • Instead of fresh coriander leaves you can substitute them with one tablespoon of chopped mint leaves.
  • Leftover hummus can be stored in an airtight container in the refrigerator for up to three days.
  • You can also avoid Tahini for the authentic taste of Green Pea Hummus.

Matar Ka Nimona, courtesy Chef Reetu Uday Kugaji, Culinary Expert and Chef Consultant

“Matar Ka Nimona is an easy to prepare delicious, healthy, and super nutritious Uttar Pradesh style dish prepared with simple but seasonal ingredients, especially in winters. The fantastic combination of fresh green peas, potatoes and urad dal vadis is simply amazing. This is prepared in every household in Uttar Pradesh in winters as the seasonal green peas are not only beautiful green in color but have a great flavor too. Preparing the regular aloo matar may be boring. Do give this a try and pair it with pooris / rotis or Indian bread of your choice.”


  • Fresh Green peas 125 grams

To be ground together to a fine paste

  • Coriander leaves, roughly chopped 4 tbsp
  • Ginger ½ inch
  • Garlic clove 4
  • Green chillies 1

Other Ingredients

  • Desi Ghee / Mustard Oil 1 tbsp.
  • Bay leaves 1
  • Dry Red Chillies
  • Cumin seeds ¼ tsp
  • Asafoetida a pinch
  • Turmeric powder ¼ tsp
  • Kashmiri Red Chilli powder ½ tsp
  • Coriander powder ½ tsp
  • Urad Dal Vadi, fried 4
  • Potatoes, wedges & fried until light golden 1 small
  • Tomatoes, finely chopped / pureed 1 medium sized
  • Hot Water 2 cups

For the sprinkling

  • Garam masala powder ¼ tsp

For the garnish

  • Coriander leaves, finely chopped 1 tbsp

For the drizzling

  • Desi Ghee ¼ tbsp


  • Heat desi ghee in a deep bottomed pan.
  • Add bay leaf and cumin seeds. Let it crackle.
  • Add dry red chillies, asafoetida and the ground coriander leaves paste.
  • Cook on a slow flame, stirring occasionally until the raw aroma disappears. Now add tomatoes, cook until the oil comes to the edges.
  • Now add the powdered spices – turmeric, red chilli, and coriander. Mix well.
  • Add the coarsely ground cooked green peas.
  • Mix and sauté for a few seconds, stir occasionally.
  • Add two cups of hot water and salt to taste.
  • Mix and cover with a lid. Simmer for 8 to 10 minutes.
  • Ensure that you stir it after five minutes.
  • After six minutes add the fried vadis and mix well.
  • Once you see the oil on the surface, add the fried potatoes.
  • Cook for a minute and sprinkle garam masala powder.
  • Mix and serve hot garnished with chopped coriander leaves, drizzled with desi ghee.
  • Works best with Pooris, Parathas, Rotis and Steamed Rice.

Chef Tips

  • You may add chopped / pureed onion, cook until raw aroma disappears and add it after adding asafoetida.
  • You may sprinkle 1 tbsp. lemon juice before serving the prepared Matar Ka Nimona∙       If you do not have fresh green peas, don’t worry, prepare it with frozen ones, but I suggest the fresh green peas.

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