Matar ka sisua is Marwari home cooking at its fastest — sweet peas tossed in a cumin, ginger, and green chili tempering and done in ten minutes flat. No onion, no garlic, nothing to grind; the peas carry the dish. This is the side I make when the dal is already cooking and I need a vegetable, fast.
Unlock the Magic of Simple Spices!
Have you ever wondered how a handful of everyday spices can turn a humble vegetable into a showstopper? It’s a culinary magic trick I adore, and this Spiced Pea recipe is the perfect example. With just a sizzle of cumin, a zing of fresh ginger, and a kick of green chili, frozen or fresh peas are transformed into a vibrant, fragrant side dish that’s impossible to resist. This beautiful recipe comes from the talented Vinita Pittie of Hyderabad, whose cooking celebrates the power of simplicity. It’s the perfect companion to potatoes, a cooling yogurt raita, or fluffy basmati rice, bringing a burst of flavor to any meal.
Ingredients
• 2 tablespoons / 30 ml (1 fl oz) ghee, olive oil, or peanut oil
• ¼ teaspoon / 1 g (0.04 oz) whole cumin seeds
• 1 tablespoon / 15 g (0.53 oz) peeled and finely grated fresh ginger
• 1–2 fresh hot green chilies, finely chopped
• 2⅓ cups / 350 g (12.3 oz) peas, fresh or frozen
• ¾ teaspoon / 4 g (0.14 oz) salt, or to taste
• Freshly ground black pepper, to taste
Instructions
1. Heat the ghee or oil in a medium nonstick pan over medium heat. Once shimmering, add the cumin seeds and let them sizzle for 10 seconds. Add the grated ginger and chopped green chilies, and stir continuously for one minute until aromatic.2. Add the peas, salt, and a generous grinding of black pepper to the pan. Stir-fry for 2-3 minutes until the peas are heated through and coated in the spices. If the pan looks dry, add a small splash of water to prevent sticking.3. Taste and adjust seasoning if necessary. Serve immediately.
Nutritional Information
• (Estimated)Serving Size: 1 of 4Calories: 135 kcalCarbohydrates: 15 gProtein: 5 gFat: 6 gSodium: 450 mg
Pro Tips
• Don’t let the cumin seeds burn. They should sizzle and become fragrant within 10-15 seconds; any longer and they can turn bitter.
• For the best texture, avoid overcooking the peas. You want them to be tender and vibrant green, not mushy.
• Adjust the heat by de-seeding the green chilies for a milder flavor, or use a spicier variety for an extra kick.
• For a burst of freshness, stir in a squeeze of fresh lemon or lime juice just before serving.
FAQ
Q: Can I make this spiced pea recipe vegan
A: Yes, absolutely. To make this recipe vegan and dairy-free, simply use olive oil or peanut oil instead of ghee. The result will be just as fragrant and delicious.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, you can stir in crumbled paneer (for vegetarians) or firm tofu (for a vegan option) during the last minute of cooking. This transforms it from a side dish into a more substantial meal.
Q: How do I store and reheat leftover spiced peas
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat, adding a splash of water if needed, or warm them in the microwave.
Q: What can I serve with these spiced peas for a complete vegetarian meal
A: These spiced peas are incredibly versatile. For a complete meal, serve them alongside fluffy basmati rice, with a side of cooling yogurt raita and some simple dal (lentil soup) or with roasted potatoes.
More Recipes You’ll Love
Simple Spiced Peas (Marwari Style Matar ka Sisua)
Ingredients
Method
- Heat the ghee or oil in a medium nonstick pan over medium heat.
- Once shimmering, add the cumin seeds and let them sizzle for 10 seconds.
- Add the grated ginger and chopped green chilies, and stir continuously for one minute until aromatic. 2.
- Add the peas, salt, and a generous grinding of black pepper to the pan.
- Stir-fry for 2-3 minutes until the peas are heated through and coated in the spices. If the pan looks dry, add a small splash of water to prevent sticking. 3.
- Taste and adjust seasoning if necessary.
- Serve immediately.
- Don't let the cumin seeds burn. They should sizzle and become fragrant within 10-15 seconds; any longer and they can turn bitter.
- Adjust the heat by de-seeding the green chilies for a milder flavor, or use a spicier variety for an extra kick.
