Matar Masala Recipe - Peas In Onion Tomato Gravy
Creamy and tasty green peas masala recipe is a must try.Addition of cashew nut cream in this gravy makes its rich and dairy free. Serve it with Tawa Paratha and Raita of your choice.
Matar Masala Recipe is a must try recipe when fresh peas are in season. Though I make a lot of dishes with peas as it is available throughout the year in dried form, I love fresh peas more than anything else and when fresh peas are available in plenty in the market, one is that I make the most is this Matar Masala Recipe. There is definitely a difference in look and taste when you use fresh green peas in place of dried ones.
So next time you see fresh green peas in farmers market, pick a bag full, as the number of dishes you can try is wide and one of the many dishes you are going to try has to be this delightful matar masala. I have used cashew cream, so this dish is vegan too.
Be it your weekday quick meal or your lazed out wide spread weekend dinner that you are planning, Matar Masala - peas masala is a must. It is enjoyed by all.
If you like this recipe, you can also try other Gravy vegetable recipes such as
- 1 cup Green peas (Matar)
- 2 tablespoon Sunflower Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- pinch Kasuri Methi (Dried Fenugreek Leaves) , generous pinch
- Salt , to taste
- 1/2 teaspoon Garam masala powder For masala paste
- 2 Onions , finely chopped
- 3 Tomatoes , chopped
- 3 Green Chillies , finely chopped
- 10 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped For cashew cream
- 20 Cashew nuts
- 1 to 2 teaspoon Almond Milk (Badam Milk) , or water
How to make Matar Masala Recipe - Peas In Onion Tomato Gravy
To begin making the Matar Masala recipe, steam the peas until cooked. Keep aside.
Into a preheated kadai add oil. l. Add onions, ginger and garlic and green chillies and sauté until onions turn translucent.
Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy. Turn off the heat.
Let the mixture cool down. Add the tomato and onion mixture into a mixer grinder and grind into smooth paste.Keep aside.
To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside.
In a wok/kadhai, add remaining oil. Add cumin seeds and let it splutter. Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan.
Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame.
Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame. Check for seasoning and adjust salt as required. Add kasuri methi and mix well.
Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat. The masala will thicken now.
Sprinkle some garam masala and give it a mix. Turn off the heat and garnish with fresh coriander leaves.