Mawa Matar (green Pea Curry Flavored With Condensed Milk)
I personally think, Indian cuisine has more variety than any other cuisine in the world. If you take an example of Green pea, we can cook 50 or more recipes from green pea as the main ingredient. This variation is probably due to the fact that our spices are varied. In northern India like Uttar Pradesh and Delhi, our curries have a onion and tomato base along with Coriander, Cumin, Black pepper and Garam masala, In east like In Bengal, people use ginger and garlic and yes some sugar. In Gujarat a hint of jaggery and tamarind is must. In Southern India, the gravy has coconut base. Moreover the original Indian Hindu cooking has gone lot of adaptation due to different change in different political influence like Portugese (Cuisine of Goa), Mughals (The Mughlai Indian Cuisine) and the British (Fastfoods, cakes and pasteries). In Fact, it is sometimes very difficult to point out that a particular recipe is Indian or fusion. Today I am sharing one of the such fusion ‘ Mawa’ Matar’ recipe of Lucknow. I guess it is a mix of Indian and Mughlai cuisine.