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Summer Squash and Green Peas (Louki Hari Matar Sabji) – vegetarian recipe
Stav Kogan

Summer Squash and Green Peas (Louki Hari Matar Sabji)

A light, flavorful side dish of summer squash and green peas, known as Louki Hari Matar Sabji, ready in under 20 minutes. This simple recipe transforms zucchini and sweet peas into a vibrant dish with cumin and coriander, perfect with roti or rice.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 serving
Calories: 118
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp (45 ml) Ghee, OR 1.5 tbsp (23 ml) Vegetable Oil + 1.5 tbsp (23 ml) Unsalted Butter
  • 2 Hot Green Chilies, stemmed, seeded, and cut into slivers
  • 1 tsp (5 ml) Cumin Seeds
  • 24 oz (680 g) Small Zucchini (about 8-10), cut into 0.5 inch / 1.5 cm cubes
  • 0.5 tsp (2.5 ml) Turmeric
  • 1 tbsp (15 ml) Ground Coriander
  • 1.5 cups (360 ml) Fresh Shelled Peas (from about 24 oz / 680 g pods), OR 10 oz / 285 g Frozen Baby Peas
  • 3 tbsp (45 ml) Chopped Fresh Coriander (Cilantro)
  • 1 tsp (5 ml) Salt
  • Choose small, firm zucchini (3-6 inches long) for the best flavor and texture. If using a larger squash, scoop out the watery, seedy core before chopping.
  • Resist the urge to add water while cooking. The zucchini has a high water content and will release plenty of moisture on its own, concentrating the dish's flavor.
  • Bloom the spices properly. Wait for the cumin seeds to sizzle and crackle in the hot ghee or oil before adding other . This step is key to unlocking their deep, aromatic flavor.

Method
 

  1. Heat the ghee (or oil) in a heavy, nonstick saucepan over moderate heat.
  2. Once shimmering, add the green chilies and cumin seeds.
  3. Fry for about 30 seconds, until the seeds begin to crackle and darken.
  4. Stir in the cubed zucchini, turmeric, ground coriander, fresh peas (if using), and half of the fresh coriander. If you used vegetable oil, add the butter now.
  5. Stir well to coat.
  6. Cover the saucepan and cook for 10 minutes, stirring occasionally. The zucchini will release its own water, so there's no need to add any.
  7. Uncover and continue to sauté for another 2-3 minutes, allowing any excess liquid to evaporate and the squash to become perfectly tender.
  8. If using frozen peas, stir them in now and cook for 1-2 minutes until heated through.
  9. Remove from heat.
  10. Stir in the salt and the remaining fresh coriander. Gently mix and serve immediately.

Nutrition

Calories: 118kcalCarbohydrates: 9gProtein: 3gFat: 8g

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