Karina Sharma
Green peas, onions, tomatoes, chilies, ginger-garlic, turmeric, cumin, red chili, garam masala, mustard oil, coriander.
Start by heating mustard oil in a pan. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste, green chilies, and the dry spices.
Add chopped tomatoes and cook until soft and the oil begins to separate from the masala.
Now, add fresh peas (matar) to the masala. Stir well and cook for a few minutes.
Serve your delicious Panash Matar Masala with steamed rice, paratha, or any bread of your choice.