Matar Masala Recipe - Peas In Onion Tomato Gravy
Total Time: 50 minutes
Cuisine: Indian
Ingredients:
- tomato
- salt
- cashew nuts
- ginger
- garam masala powder
- red chilli powder
- green peas (matar)
- cloves garlic
- almond milk (badam milk water
- onion
- cumin seeds (jeera)
- coriander powder
- turmeric powder
- green chillies
- kasuri methi (dried fenugreek leaves) generous
- sunflower oil
Instructions:
- To begin making the Matar Masala recipe, steam the peas until cooked
- Keep aside
- Into a preheated kadai add oil
- l
- Add onions, ginger and garlic and green chillies and saut? until onions turn translucent
- Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy
- Turn off the heat
- Let the mixture cool down
- Add the tomato and onion mixture into a mixer grinder and grind into smooth paste
- Keep aside
- To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside
- In a wok/kadhai, add remaining oil
- Add cumin seeds and let it splutter
- Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan
- Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame
- Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame
- Check for seasoning and adjust salt as required
- Add kasuri methi and mix well
- Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat
- The masala will thicken now
- Sprinkle some garam masala and give it a mix
- Turn off the heat and garnish with fresh coriander leaves
- Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner