PEA GHANTA

Name: PEA GHANTA
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 470 g Green peas (Fresh or frozen shelled green peas. 1/2 seer converted to approximately 470 g.); 940 g Potatoes (Peeled and cut into medium chunks. 1 seer converted to approximately 940 g.); 235 g Ghee (1 powa converted to approximately 235 g (roughly 1 cup). Divided: use two thirds (about 155 g) for browning, one third (about 80 g) for seasoning.); 6 g Black pepper (Ground to a paste or finely ground. 1/2 tola converted to approximately 6 g.); 23 g Fresh ginger (Peeled and ground to a paste. 2 tolas converted to approximately 23 g (roughly a 2.5 cm piece).); 23 g Salt (2 tolas converted to approximately 23 g. Adjust to taste as historical recipes could be saltier.); 23 g Ground coriander (Powdered/ground coriander seeds. 2 tolas converted to approximately 23 g.); 29 g Sugar (2 1/2 tolas converted to approximately 29 g.); 12 g Plain flour (1 tola converted to approximately 12 g (roughly 1 tablespoon). Used to thicken the milk mixture.); 940 ml Water (1 seer converted to approximately 940 ml.); 60 ml Milk (A little milk — approximately 60 ml (4 tablespoons), enough to mix with the coriander, sugar and flour into a smooth paste.); 6 g Garam masala (Powdered/ground. 1/2 tola converted to approximately 6 g. Added at the very end.); 4 leaves Cassia leaves (A few cassia leaves (also known as Indian bay leaves or tej patta). Used to flavour the ghee for seasoning.)

Pea Ghanta is a hearty Bengali-style dish of green peas and potatoes simmered in a spiced broth, finished with a sweet and fragrant milk-flour mixture and aromatic garam masala. It is a flavourful and satisfying preparation that is simple enough for beginner cooks.

⏱ Prep: 15m

🍳 Cook: 35m

⏰ Total: 50m

🍽 Servings: 4 servings

Ingredients

470 g Green peas (Fresh or frozen shelled green peas. 1/2 seer converted to approximately 470 g.)
940 g Potatoes (Peeled and cut into medium chunks. 1 seer converted to approximately 940 g.)
235 g Ghee (1 powa converted to approximately 235 g (roughly 1 cup). Divided: use two thirds (about 155 g) for browning, one third (about 80 g) for seasoning.)
6 g Black pepper (Ground to a paste or finely ground. 1/2 tola converted to approximately 6 g.)
23 g Fresh ginger (Peeled and ground to a paste. 2 tolas converted to approximately 23 g (roughly a 2.5 cm piece).)
23 g Salt (2 tolas converted to approximately 23 g. Adjust to taste as historical recipes could be saltier.)
23 g Ground coriander (Powdered/ground coriander seeds. 2 tolas converted to approximately 23 g.)
29 g Sugar (2 1/2 tolas converted to approximately 29 g.)
12 g Plain flour (1 tola converted to approximately 12 g (roughly 1 tablespoon). Used to thicken the milk mixture.)
940 ml Water (1 seer converted to approximately 940 ml.)
60 ml Milk (A little milk — approximately 60 ml (4 tablespoons), enough to mix with the coriander, sugar and flour into a smooth paste.)
6 g Garam masala (Powdered/ground. 1/2 tola converted to approximately 6 g. Added at the very end.)
4 leaves Cassia leaves (A few cassia leaves (also known as Indian bay leaves or tej patta). Used to flavour the ghee for seasoning.)

Instructions

1Measure out two thirds of your ghee (approximately 155 g) and heat it in a large, heavy-bottomed pan or kadai over medium heat. Once the ghee is hot and shimmering, add the green peas in a single layer and fry, stirring occasionally, until they are lightly golden and the skins begin to wrinkle. Remove them with a slotted spoon and set aside. Add the potato chunks to the same ghee and fry, turning occasionally, until they are golden brown on the outside. Remove and set aside with the peas. The browning adds flavour and helps the vegetables hold their shape during boiling.
2While the vegetables are browning, prepare your spiced broth. Grind the black pepper and fresh ginger together using a mortar and pestle or small blender with a splash of water to form a smooth paste. Pour the 940 ml of water into the same pan (or a large saucepan). Add the pepper-ginger paste and the salt to the water. Stir to combine and bring to a full boil over high heat.
3Once the spiced water is boiling, carefully add the browned green peas and browned potato chunks into the pot. Stir gently to submerge the vegetables in the broth. Reduce the heat to medium and allow everything to cook together.
4Continue to cook the peas and potatoes in the spiced broth over medium heat, stirring occasionally, until both are completely tender and well cooked through. The potatoes should be easily pierced with a fork with no resistance. This will take approximately 15 minutes. Do not rush this stage — the vegetables need to be fully cooked before the next step.
5In a small pan, heat the remaining one third of the ghee (approximately 80 g) over medium heat. Once the ghee is hot, add the cassia leaves (Indian bay leaves / tej patta) and allow them to sizzle and infuse the ghee for about 30 to 60 seconds — they will darken slightly and become fragrant. Pour this fragrant ghee and the cassia leaves directly into the pot of cooked peas and potatoes and stir gently to combine.
6In a small bowl, combine the powdered ground coriander, sugar, and plain flour. Gradually add the milk, a little at a time, stirring continuously until you have a smooth, lump-free mixture with no dry flour remaining. Pour this milk mixture into the pot with the peas and potatoes, stirring as you pour to evenly distribute it through the dish.
7Bring the pot back to a gentle boil over medium heat and cook for a further 3 to 5 minutes, stirring occasionally. This allows the flour to cook through and the milk mixture to thicken the broth slightly and meld with the other flavours.
8Remove the pot from the heat. Sprinkle the powdered garam masala evenly over the dish and stir gently to combine. Adding garam masala at the very end preserves its delicate aroma and warmth. Serve hot as a side dish or as a main with bread or rice.