Indian Matar Masala / Green Peas Curry

Matar Masala
Its been ages I cooked a North Indian style curry in my kitchen. But today is kind of 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.

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

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.