Recipes
Matar Masala Recipe
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 3 large tomatoes chopped
- 12 Cashew nuts
- 1 cup peas
- 1 inch onepiece of ginger 2 green chillies and 2 green chillies, crushed to a paste
- 2 tbsp fresh yogurt
- 2 tbsp milk powder
- 1/2 tsp Hing
- 1/2 tsp haldi
- 3/4 tsp red chili powder
- 1 tsp Cumin powder
- 1 tsp coriander powder
- 1/2 tsp Garam masala powder
- 1/2 tsp dry methi leaves crushed
- 1 cup Water
- 3 tbsp Oil
- 1/2 tsp Salt
- 1 bay lead
- 2 Cloves
- 2 cardamoms
- 1 inch cinnamon
Ingredients
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Instructions
- Soak the cashew nuts in warm water for half an hour.
- While the cashew nuts are soaking, steam the peas in a pressure cooker until cooked.
- Drain the soaked cashew nuts, and blend them with the tomatoes in a blender, until you get a smooth paste.
- Heat the oil, and add the bay leaf, cloves, cardamoms and cinnamon and sauté for one minute.
- Add the ginger chilli paste and the hing and sauté for half a minute.
- Add the paste of tomatoes and cashew nuts and stir well
- Cover the pan and allow the masala to cook for a minute
- Whisk the yogurt using a hand held whisk until smooth.
- Stir the masala in the pan until it thickens and then add the turmeric powder, red chili powder, cumin powder and garam masala powder.
- Saute for a minute.
- Lower the flame, and add the curd.
- Stir the mixture immediately and quickly, until the yogurt is well combined with the masala.
- Add the water to the mixture.
- Add the cooked peas and salt and stir well.
- Then add the milk powder and stir well
- Allow the curry to cook on a low flame until it begins to simmer.
- Once it simmers add the methi powder and stir the mixture.
- Switch of the flame.
- Pour the curry into a serving bowl and garnish with coriander leaves.
Recipe Notes
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