peas masala or matar masala

peas masala or matar masala

ingredients (measuring cup used, 1 cup = 250 ml)

for tomato-cashew paste:

• 3 medium to large tomatoes, 250 grams or 1.5 cups chopped tomatoes
• 10 to 12 cashews/kaju

other ingredients:

• 1 cup matar/peas, 140 grams
• 1 to 1.5 ginger+green chili paste or ½ inch ginger + 1 to 2 green chilies, crushed to a paste in a mortar-pestle
• 2 tbsp fresh curd/dahi/yogurt, beaten
• 2 tbsp milk powder or dairy whitener
• a generous pinch of asafoetida/hing
• ½ tsp turmeric powder/haldi
• ½ to ¾ tsp red chili powder/lal mirch powder
• 1 tsp cumin powder/jeera
• 1 tsp coriander powder/dhania powder
• ½ tsp garam masala powder
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 1 cup water
• 3 tbsp oil
• salt as required

whole garam masala:

• 1 bay leaf/tej patta
• 2 cloves/lavang
• 2 cardamoms/chotti elachi
• 1 inch cinnamon/dal chini
• 1 or 2 single strands of mace/javitri (optional)

how to make the recipe:

1. first soak 10 to 12 cashews in warm water for 20 to 30 minutes.
2. when the cashews are soaking, steam the fresh peas till they are cooked completely. you can steam them in a steamer or pressure cooker. if cooking in a pressure cooker, then cook for 2 whistles.
3. later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. without adding any water, grind to a fine and smooth paste. keep the ground tomato-cashew paste aside.
4. heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). saute till the spice become fragrant.
5. then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. stir and saute till the raw aroma of ginger and green chilies go away.
6. now add the tomato-cashew paste. stir the paste well.
7. the mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.
8. meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
9. stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.
10. then add the ground spices - ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.
11. stir and saute for a minute.
12. now lower the flame. then add beaten curd.
13. as soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.
14. stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on
15. stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
16. add 1 cup water.
17. then add the cooked green peas. season with salt. stir everything very well.
18. add 2 tbsp milk powder. instead of milk powder, khoya can be added. but add khoya and saute it once the tomato-cashew paste is done. stir again.
19. bring the peas masala curry to a simmer on a low to medium flame.
20. lastly add ½ tsp kasuri methi, which has been crushed. stir and switch off the flame.
21. garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. you can also serve green peas masala with jeera rice or saffron rice.