Matar Masala Recipe | How to make Matar Masala Recipe

By Mithra cse  |  9th May 2018  |  
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  • Matar Masala Recipe, How to make Matar Masala RecipeMithra cse
Matar Masala Recipeby Mithra cse
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

1

0

About Matar Masala Recipe Recipe

Matar Masala Recipe - This spicy green pea masala recipe will make you fall in love with peas. Matar masala, a tasty and easy to make side dish for chapati, roti, naan and rice. Try out this simple and easy restaurant style matar masala recipe on Hungryforever.com. https://www.hungryforever.com/recipe/matar-masala-recipe/

Matar Masala Recipe

Ingredients to make Matar Masala Recipe

  • 3 large tomatoes chopped
  • 12 cashew nuts
  • 1 cup peas
  • 1 inch one piece 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

How to make Matar Masala Recipe

  1. Soak the cashew nuts in warm water for half an hour.
  2. While the cashew nuts are soaking, steam the peas in a pressure cooker until cooked.
  3. Drain the soaked cashew nuts, and blend them with the tomatoes in a blender, until you get a smooth paste.
  4. Heat the oil, and add the bay leaf, cloves, cardamoms and cinnamon and sauté for one minute.
  5. Add the ginger chilli paste and the hing and sauté for half a minute.
  6. Add the paste of tomatoes and cashew nuts and stir well
  7. Cover the pan and allow the masala to cook for a minute
  8. Whisk the yogurt using a hand held whisk until smooth.
  9. Stir the masala in the pan until it thickens and then add the turmeric powder, red chili powder, cumin powder and garam masala powder.
  10. Saute for a minute.
  11. Lower the flame, and add the curd.
  12. Stir the mixture immediately and quickly, until the yogurt is well combined with the masala.
  13. Add the water to the mixture.
  14. Add the cooked peas and salt and stir well.
  15. Then add the milk powder and stir well
  16. Allow the curry to cook on a low flame until it begins to simmer.
  17. Once it simmers add the methi powder and stir the mixture.
  18. Switch of the flame.
  19. Pour the curry into a serving bowl and garnish with coriander leaves.

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