Matar Masala Recipe – Peas in Onion Tomato Gravy

Dive into the vibrant world of Indian cuisine with this delightful Matar Masala recipe, featuring tender green peas enveloped in a rich, flavorful onion and tomato gravy. This vegetarian dish is not only hearty and satisfying but also perfect for a lunch or dinner gathering. With a symphony of spices and a hint of cashew cream, this recipe elevates the humble pea to a new culinary height. Let’s embark on this flavorful journey!

Ingredients

Preparation Time

Servings

Cuisine

Course

Dietary Information

Instructions

1. Steaming the Peas
   Begin by steaming the green peas until they are cooked through and tender. Once ready, set them aside to cool.

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2. Sautéing the Aromatics
   In a preheated kadai (wok), add the sunflower oil and heat it over medium flame. Once the oil is hot, introduce the finely chopped onions, ginger, garlic, and green chilies. Sauté this aromatic mixture until the onions turn a beautiful translucent shade, allowing their natural sweetness to emerge.

3. Cooking the Tomatoes
   When the onions are ready, add the chopped tomatoes to the kadai. Stir well and cook until the tomatoes become soft and mushy, releasing their juices and forming a luscious base for the gravy. Once the tomatoes are cooked down, turn off the heat and allow the mixture to cool slightly.

4. Blending the Paste
   Transfer the cooled onion-tomato mixture into a mixer grinder and blend until it forms a smooth paste. This will create the heart of your masala, ensuring a velvety texture.

5. Making Cashew Cream
   For a creamy finish, take the cashew nuts and blend them with almond milk (or water) until you achieve a thick paste. This will serve as a luxurious addition to your dish.

6. Cooking the Masala
   In the same kadai, add a bit more sunflower oil if necessary and toss in the cumin seeds. Allow them to splutter, releasing their aromatic oils. After the seeds have cracked, add the ground onion-tomato paste. Cook this mixture until the oil starts to separate from the sides of the pan, indicating that the masala is well-cooked.

7. Adding Spices and Peas
   Once the oil has separated, add the turmeric powder, red chili powder, coriander powder, and salt. Stir the spices in well and allow the mixture to cook for an additional 3 minutes on medium flame. Then, gently fold in the cooked green peas and let everything simmer together for another 5 minutes on low heat. This helps the peas absorb all those rich flavors.

8. Final Touches
   Check the seasoning and adjust the salt according to your taste. Stir in the kasuri methi, ensuring it’s evenly distributed throughout the masala. Once the masala is well combined, add the cashew cream, mixing it in until you achieve a lovely, creamy consistency. Allow the mixture to bubble gently for an additional 2 to 3 minutes on low heat until it thickens beautifully.

9. Garnishing
   As a finishing touch, sprinkle some garam masala over the top and mix it in gently. Turn off the heat and garnish with freshly chopped coriander leaves for a burst of freshness.

10. Serving Suggestions
    Serve your delightful Matar Masala hot, paired with soft Phulka (Indian flatbread), fragrant Pudina Rice, and a refreshing Tomato Onion Cucumber Raita. This makes for a wholesome and satisfying weekday lunch or dinner that is sure to impress.

This Matar Masala dish not only showcases the exquisite flavors of Indian cuisine but also highlights the versatility of peas, making it a must-try recipe for any home cook looking to expand their culinary repertoire. Enjoy your cooking adventure, and savor every delightful bite!