Matar Butter Masala Recipe
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) | 2 cups |
| Tomatoes (pureed) | 2 |
| Ginger (1-inch piece) | 1-inch |
| Garlic cloves | 4 |
| Green Chilli (slit) | 1 |
| Cashew nuts | 12 |
| Coriander Powder (Dhania) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 3/4 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 teaspoons |
| Bay leaves (Tej Patta) | 2 |
| Butter | 1 tablespoon |
| Sugar (optional) | 1/2 teaspoon |
| Salt | To taste |
Instructions:
-
Prepare the Cashew Paste:
- Begin by soaking the cashew nuts in warm water for about 20 minutes. After soaking, grind them to a smooth paste using a mixer grinder. Set the paste aside for later use.
-
-
Prepare Tomato Puree:
- Puree the tomatoes and set aside as well, ready to add to the dish later.
-
Cook the Spices:
- In a medium-sized pan, heat the butter over medium flame. Once the butter melts, add the bay leaves and allow them to release their flavor into the butter for a minute.
- While the bay leaves are infusing their flavor, pound the garlic cloves and ginger in a mortar and pestle until it forms a semi-coarse paste.
-
Sauté the Aromatics:
- Add the ginger-garlic paste to the pan and sauté it for about 2 minutes, or until the raw smell of the garlic dissipates.
-
Cook the Tomato Puree:
- Next, add the tomato puree to the pan. Stir well to combine with the ginger-garlic paste. Let the mixture cook for a few minutes, allowing it to reduce and the flavors to meld.
-
Add the Ground Spices:
- Stir in the coriander powder, Kashmiri red chilli powder, and garam masala. Cook the spices until the oil begins to separate from the tomato mixture.
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Add Cashew Paste & Green Chilli:
- Add the prepared cashew paste and the slit green chili to the pan. Cook for an additional 2 minutes to let the flavors come together.
-
Adjust the Consistency:
- Add water to the pan based on your desired consistency for the gravy. Season with salt to taste and add the optional sugar. Stir to combine and bring the mixture to a rolling boil.
-
Add Green Peas:
- Once the gravy has come to a boil, add the green peas to the mixture. Lower the heat, cover with a lid, and let the peas simmer for 5-7 minutes or until they are cooked through and tender.
-
Garnish:
- Once the peas are cooked, switch off the flame. Garnish the Matar Butter Masala with kasuri methi by crushing it lightly between your palms and sprinkling it on top.
Serving Suggestions:
Serve the Matar Butter Masala alongside flaky Parathas or Phulkas for a comforting and satisfying meal. Pair it with a green sweet potato and green beans salad to balance the richness of the curry, making it a wholesome, flavorful dinner for any weeknight.
Tips:
- For a smoother texture, blend the ginger-garlic paste before adding it to the pan.
- Adjust the sugar and salt to balance the heat from the Kashmiri red chili powder.
- You can also add a splash of cream at the end for an even richer, creamier curry.
This simple yet delicious Matar Butter Masala is perfect for those who love rich, flavorful curries with the comforting taste of green peas. Enjoy this hearty dish with your favorite flatbread or rice!
