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Indian Matar Masala / Green Peas Curry

Matar Masala
Its been ages I cooked a North Indian style curry in my kitchen.  But today is kinda special.  My college friend is visiting us, who loves home cooked Indian food, something like Roti Sabji.  A restaurant style creamy, saucy curry with soft Phulka is perfect for her. 
Green peas are always lying in my freezer.  With the basic ingredients in my pantry, I cooked a fairly simple, yet delicious entrée for my dear friend.  Hope you all like it too.

Ingredients:
Green Peas/Matar - 3 cups
Onion - 1 big
Tomatoes - 3 medium 
Ginger - an inch piece
Dry Red Chilies - 5
Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp
Kitchen King Masala - 1/2 tsp
Chat Masala - 1/2 tsp
Bay Leaves/Tejpata/Tamalpatra - 2
Cinnamon/Dalchini - an inch piece
Cloves/Lavang/Long - 4
Whole Almonds/Badam - 3 tbsp
Whole Milk - 1/2 cup
Cilantro/Coriander Leaves - few sprigs
Oil - 4 tbsp
Salt

How to cook Indian Matar Masala:
  • Soak almonds overnight or for about an hour.  Peel the almond skin.  Grind soaked almonds with milk to a fine paste.  Save the almond paste for later. 
  • Instead of almonds, you can use any other nuts to thicken the sauce.  Vegans can skip milk.  Instead of milk, you can use milk cream or yogurt as well.
  • Set aside a bowl of ice water to add the cooked peas.
  • Heat 8 - 10 cups of water in a big pot.  Bring it to a boil.  Add the green peas and cook for 2 - 3 minutes.  Using a slotted spoon, add the cooked peas to the bowl of ice water.  This will retain the green color of the peas and stop further cooking.
  • Drain all the water and place the peas in a strainer or colander for 15 - 20 minutes.
  • Julienne slice onions.  Medium chop tomatoes and ginger.
  • Heat about 2 tbsp oil in a pan.  Add onions and sauté until onions soften.  Set them aside.
  • In the same pan, add 1 tbsp oil.  Add tomatoes, ginger and dry red chilies.  Cook until tomatoes soften.  If red chilies are not available, use chili powder.  For a bright red color, use Kashmiri Lal Mirch powder.
  • Blend onions, tomatoes, ginger, red chilies to a fine paste.  Avoid adding water.
  • In the same pan, add 1 tbsp oil.  Add the whole spices - bay leaves, cinnamon and cloves.  After few seconds, add onion tomato paste and cook until it thickens.
  • Add green peas, almond paste, chat masala, kitchen king masala, crushed kasuri methi leaves and salt.  Cook it covered at low heat for about 5 minutes or until you get the desired consistency.
  • Instead of Kitchen King Masala, you can use any other seasoning - Garam Masala, Pav Bhaji Masala and so on.
Garnish Matar Masala with cilantro.  Serve with lemon wedges, raw onions and enjoy with roti, naan, parathe, rice.  I served with oil free phulka.

2 comments:

  1. Awesome looking matar masala. Could have it with rice as well at any point of time.
    Deepa

    ReplyDelete
  2. Wow delicious masala,love it with hot rotis...

    ReplyDelete

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