MATAR MASALA /GREEN PEAS CURRY

Matar masala or green peas curry is a rich, creamy and spicy curry or north indian gravy recipe. It serves good with chapati, roti, paratha, naan,and kulcha. It can also be served with rice or jeera rice. This recipe can be prepared in many ways with slight variations. I have prepared this recipe in a vegan style without butter and cream.

 PREPARATION TIME : 10 minutes

 COOKING TIME         : 25 minutes

 INGREDIENTS: (serves 4 persons)

•  Peas/Matar                                         - 1 cup (125 ml)
•  Onion-cashew paste                         - 1/2 cup
•  Tomato puree                                     - 1 cup (250 ml)
•  Ginger-garlic- green chilly paste     - 3 spoons
•  Onion (large size)                               - 1
•  Red chilli powder                               - 2 spoons
•  Turmeric powder                               - 1/4 spoon
•  Garam masala                                    - 1/2 sopon
•  Kasoori methi                                     - 1 spoon
•  Cloves                                                  - 2
•  Cinnamon stick (small)                     - 1
•  Bay leaf                                               - 1
•  Kalpasi                                                 - 1
•  Star anise                                            - 2 pieces
•  Oil                                                         - 4 spoons
•  salt
•  water

 DIRECTIONS:

1. Firstly make onion-cashew paste, heat oil in a kadai and add 2 medium size onions and 10 cashews saute til onions turns pale pink colour. Cool the mixture and grind to a fine paste in a mixer by adding little water.

2. Prepare tomato puree, add 4 medium size tomatoes in a mixer and grind to fine paste without adding water.

3. Prepare Ginger-garlic-green chilly paste by grinding 4 green chillies, 2 inch ginger and 8 garlic cloves in a mixer without adding water.

4. Get ready with all the ingredients.

5. Heat oil in a kadai, add bay leaf, cinnamon stick, cloves, star anise, kalpasi and saute for a minute.

6. Add finely chopped onions, green chilly-ginger-garlic paste and salt. Saute till the raw smell disappears and onion turns pale pink colour. 

7. Add tomato puree and saute well. until the raw smell disappears.

8. Add red chilli powder, turmeric powder and garam masala and mix well. 

9. Add matar/green peas and 300 ml water.

10. Close the kadai and cook in low flame for 20 minutes. Till the peas get cooked.

11. Add freshly prepared onion-cashew paste and mix well.

12. Finally add kasoori methi (dry fenugreek leaves). Stir well.

13. Remove from flame and Garnish with some chopped coriander leaves.

ADDITIONAL TIPS:

=> I added onion cashew paste you can also add fresh cream, to enhance the creaminess and richness of the dish.

=> I used freshly prepared paste and puree, you can also use store bought paste and puree.

=> I usually use only less amount of dry spices if you like more you can add some more.

=> The specified amount of red chilli powder is sufficient for me, if you need more or less spicy adjust the quantity accordingly.

=> I used cooking oil you can also use butter or ghee.

=> Kasoori methi gives nice flavour and aroma to the dish. If you don’t have just skip it.

=> Usually I combine peas with other veggies to make dishes like Aloo matar, Matar paneer or gobi matar. But at times I just make a Matar gravy like this recipe.

=> For best taste use fresh green peas. However, you can also use frozen green peas if they are not in season.