Anjeeri Matar Recipe

Indian cuisine is home to a number of gravy dishes and that is simply because the desi palate finds a massive amount of comfort in stomaching flatbreads dipped in or rice mixed with thick and rich curries. Who wouldn’t? 

The anjeeri matar is another delicious member of the curry kin. the preparation is essentially tender green peas doused in a mildly-spiced gravy spiked with yogurt and figs. The outcome is a luscious gravy that rolls around on your palate like magic. Gastronomical magic.

It doesn’t matar.

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Green peas in a mildly-spiced gravy.

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Prep Time

15 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

Onion-tomato puree

• 1 roughly chopped large onion
• 1 roughly chopped tomato

Ground Spice Paste

• 8 dried figs roughly chopped/anjeer
• cup ¾full fat yogurt/curds/dahi
• 3 roughly chopped green chilies /hari mirch adjust to taste & tolerance
• tsp ½turmeric powder/haldi
• tsp ½red chili powder adjust to taste
• tsp ½garam masala powder
• cup ¼water for grinding

Other Ingredients

• 1 tbsp Oil
• 1 tsp Cumin seeds
• 1 Indian bay leaf
• 1 tsp ginger garlic paste
• 1 cups ½frozen green peas
• 2 tbsp Water
• tsp ½garam masala powder
• salt to taste
• 2 tbsp finely chopped fresh coriander for garnish

Prep Time 15 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients Onion-tomato puree 1 roughly chopped large onion 1 roughly chopped tomato Ground Spice Paste 8 dried figs roughly chopped/anjeer cup ¾full fat yogurt/curds/dahi 3 roughly chopped green chilies /hari mirch adjust to taste & tolerance tsp ½turmeric powder/haldi tsp ½red chili powder adjust to taste tsp ½garam masala powder cup ¼water for grinding Other Ingredients 1 tbsp Oil 1 tsp Cumin seeds 1 Indian bay leaf 1 tsp ginger garlic paste 1 cups ½frozen green peas 2 tbsp Water tsp ½garam masala powder salt to taste 2 tbsp finely chopped fresh coriander for garnish

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Instructions

Puree

1. Add the chopped onion and tomato to boiling water and simmer for 5 minutes. Turn off the heat, drain. Allow the onions-tomatoes to cool.
2. Grind the lightly boiled onion and tomato to make an even puree.

Paste

1. Blend together all the dry spices, yogurt and chopped figs to a coarse grain and then add water and to make a smooth paste.

Making the curry

1. Heat oil in a kadhai and crackle the cumin seeds.
2. Add the bay leaf and stir for a few seconds.
3. Add the onion-tomato puree, mix.
4. Then add the ginger-garlic paste and cook until few specks of oil surface along the edges or at the top.
5. Now, add the frozen peas or cooked peas, mix. Bring to a boil.
6. Add the ground paste at low heat and combine this well, adding 2 tablespoon water and salt to taste and bring to a boil.
7. Once the gravy comes to a boil, you can adjust its consistency, by adding more water if required.
8. Add ½ teaspoon of garam masala, mix and turn off the heat.
9. Garnish with fresh coriander.
10. Serve anjeeri matar with any flat bread of your choice, such as naan, paratha or roti or with rice.