matar masala recipe, how to make matar masala | green peas masala recipe

matar masala recipe with step by step photos – an almost restaurant style recipe of green peas curry.

almost restaurant like as the recipe does not have onions and garlic. though, if you want you can add onions and garlic.

also this recipe does not use butter or cream like most of the restaurant style recipes i have posted. cashews and milk powder are added to make this gravy creamy, smooth and slightly sweet. i made the gravy a bit spicy, but you can always add the amount of spices as per your requirements. the gravy tastes similar to paneer butter masala gravy.

usually i combine peas with other veggies to make dishes like aloo matar, matar paneer, mushroom matar, gobi matar or aloo gajar matar. but at times i just make a gravy like this recipe or make a dry peas curry.

serve peas masala with rotis, naan or tandoori rotis. you can also serve green peas masala with jeera rice or saffron rice.

lets start step by step peas masala or matar masala recipe:

1. first soak 10 to 12 cashews in warm water for 20 to 30 minutes.

2. when the cashews are soaking, steam the fresh peas till they are cooked completely. you can steam them in a steamer or pressure cooker. if cooking in a pressure cooker, then cook for 2 whistles. you can also use frozen peas.

3. later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar.

4. without adding any water, grind to a fine and smooth paste. keep the tomato-cashew paste aside.

4. heat 3 tbsp oil in a pan. lower the flame and then add the whole garam masala – 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). saute for some seconds till the spices become fragrant.

5. then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida/hing. stir and saute till the raw aroma of ginger and green chilies go away.

6. now add the tomato-cashew paste.

7. stir the paste well.

8. the mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering on a low flame.

9. meanwhile in a small bowl whisk 2 tbsp of fresh whole milk curd till smooth.

10. stir and saute the masala paste on a low to medium flame, till it thickens and you see oil specks on top and oil releasing from the sides.

11. then add the ground spices – ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.

12. stir and saute for a minute.

13. now lower the flame. then add beaten curd.

14. as soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.

15. stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on stirring quickly and continuously till the entire curd is mixed and incorporated evenly in the masala paste.

16. add 1 cup water. stir to make a uniform gravy.

17. then add the cooked green peas.

18. season with salt.

19. stir everything very well.

20. add 2 tbsp milk powder. instead of milk powder, khoya – mawa can be added. but add khoya and saute it once the tomato-cashew paste is done.

21. stir again.

22. bring the peas masala curry to a simmer on a low to medium flame. about 5 to 6 minutes on a low to medium flame after you add the milk powder.

23. lastly add ½ tsp kasuri methi/dry fenugreek leaves, which has been crushed. stir and switch off the flame.

garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. you can also serve green peas masala with jeera rice or saffron rice.

if you are looking for more curry recipes then do check gobi masala, bhindi masala, paneer butter masala, rajma masala, baby corn masala, chana masala and matar mushroom makhani recipe.

peas masala or matar masala recipe below:

green peas masala recipe

matar masala - creamy green peas masala gravy. no onion no garlic recipe.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian, punjabi

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for tomato-cashew paste:

• 3 medium to large tomatoes, 250 grams or 1.5 cups chopped tomatoes
• 10 to 12 cashews/kaju

other ingredients:

• 1 cup matar/peas, 140 grams
• 1 to 1.5 ginger+green chili paste or ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
• 2 tbsp fresh curd/dahi/yogurt, beaten
• 2 tbsp milk powder or dairy whitener
• a generous pinch of asafoetida/hing
• ½ tsp turmeric powder/haldi
• ½ to ¾ tsp red chili powder/lal mirch powder
• 1 tsp cumin powder/jeera
• 1 tsp coriander powder/dhania powder
• ½ tsp garam masala powder
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 1 cup water
• 3 tbsp oil
• salt as required

whole garam masala:

• 1 bay leaf/tej patta
• 2 cloves/lavang
• 2 cardamoms/chotti elachi
• 1 inch cinnamon/dal chini
• 1 or 2 single strands of mace/javitri (optional)

INSTRUCTIONS

1. first soak 10 to 12 cashews in warm water for 20 to 30 minutes.
2. when the cashews are soaking, steam the fresh peas till they are cooked completely. you can steam them in a steamer or pressure cooker. if cooking in a pressure cooker, then cook for 2 whistles.
3. later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. without adding any water, grind to a fine and smooth paste. keep the ground tomato-cashew paste aside.
4. heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). saute till the spice become fragrant.
5. then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. stir and saute till the raw aroma of ginger and green chilies go away.
6. now add the tomato-cashew paste. stir the paste well.
7. the mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.
8. meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
9. stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.
10. then add the ground spices - ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.
11. stir and saute for a minute.
12. now lower the flame. then add beaten curd.
13. as soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.
14. stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on
15. stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
16. add 1 cup water.
17. then add the cooked green peas. season with salt. stir everything very well.
18. add 2 tbsp milk powder. instead of milk powder, khoya can be added. but add khoya and saute it once the tomato-cashew paste is done. stir again.
19. bring the peas masala curry to a simmer on a low to medium flame.
20. lastly add ½ tsp kasuri methi, which has been crushed. stir and switch off the flame.
21. garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. you can also serve green peas masala with jeera rice or saffron rice.

3.2.2925

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