Spicy Peas with Ginger - Matar Kee Chaat

Spicy Peas With Ginger - Matar Kee Chaat Recipe

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Stacy Goodall


I love peas and this is a great Indian take on this side dish!


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top


  • 1 Tbsp
    plus 2 teaspoons cumin seeds
  • 3 Tbsp
    canola oil
  • 3
    whole dried chiles
  • 1
    4-inch piece fresh ginger, peeled and grated
  • 1
    fresh hot green chile, cut crosswise into 5 pieces
  • 1/8 tsp
    asafetida (optional)
  • 2
    10 ounce packages frozen petite peas, unthawed
  • 1/2 tsp
    cayenne pepper
  • 1 1/2 tsp
    salt, or to taste
  • 1 bunch
    fresh cilantro, finely chopped
  • ·
    juice of 1 lime
  • ·
    lemon wedges, for serving

How to Make Spicy Peas with Ginger - Matar Kee Chaat


  1. Put 1 Tablespoon of the cumin seeds in a heavy duty frying pan and then toast over medium heat. Stir often, until light brown and fragrant, 2 or 3 minutes. Transfer to a spice grinder and grind spices to a powder. Set aside.
  2. Combine the oil, remaining 2 teaspoons cumin seeds, and the red chiles in a large wok or frying pan over medium-high heat. Cook and stir until the cumin becomes golden brown, about 1 minute. Add the ginger, green chile, and asafetida, if using, and cook, stirring for 1 minute.
  3. Add the peas, cayenne, salt, and half the cilantro. Cover and cook until the peas are tender, about 10 or so minutes. Stir three or four times and check to ensure the spices are not burning. Turn the heat down if needed to keep the spices from burning. Stir in the lime and toasted cumin.
  4. Salt to taste. Put into a serving bowl and top the peas with the remaining cilantro. Serve hot, with the lemon wedges.

Printable Recipe Card

About Spicy Peas with Ginger - Matar Kee Chaat

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian

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