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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Dry Cumin-Scented Peas

Jeera Matar

(47 reviews)
"

This dish is a great way to showcase the humble pea, elevated by the earthy aroma of cumin. It was often a quick fix when unexpected guests dropped by!

"
Dry Cumin-Scented Peas
Prep time:5 mins
Cook time:15 mins
Total time:20 mins

Protein

4g

Carbs

15g

Fat

5g

Calories

110 kcal

Servings:
4
VegetarianVeganGluten FreeDairy Free

Ingredients

green peas2 cups
(fresh or frozen)
oil1 tbsp
(neutral oil like canola or vegetable)
green chili1
(slit, optional)
garlic2 cloves
(finely chopped)
saltto taste
lemon juice1 tsp
(freshly squeezed)
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp

Directions

Prepare the Tempering

  1. Heat oil in a pan over medium heat.
  2. Add cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
  3. Add chopped garlic and green chili, sauté briefly for about 1 minute until the garlic turns golden.

Cook the Peas

  1. Add the green peas to the pan, stirring to coat them well with the cumin and garlic mixture.
  2. Season with salt and continue to sauté for 5–7 minutes until the peas are tender but still bright green.
Chef's tip: If using frozen peas, there's no need to thaw them; they will cook perfectly just by adding a few extra minutes.

Finish and Serve

  1. Remove the pan from heat and stir in fresh lemon juice.
  2. Garnish with chopped cilantro and serve warm.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.