Name: Matar Masala Recipe recipe by Mithra cse at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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

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/

Ingredients Serving: 4

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

Instructions

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

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