Green Peas Curry | Mattar Masala | Green Peas Masala

0
92

Now this recipe is inspired by my green peas soup. The soup was creamy and buttery, and had all the potential to be a good gravy base for vegetables. Today, I set out making green peas base curry and it turned out super delicious.

GreenPeas1

The gravy mainly has peas and tomato pureed and finished with spices. I added whole peas and potato to the gravy. The potato was also marinated and cooked separately and then added. This step is optional and the potatoes can be added as-is. You can even add paneer, carrots, gobi, mushroom or mix of vegetables to the gravy.

 GreenPeas2

This gravy is different from the regular tomato-onion gravy. Peas infuses its own flavour to the gravy, also giving it a texture. You can add some cream for rich taste. I have used butter in the entire preparation, You can skip butter and add oil of your preference. Try this recipe, for, its different from the usual gravy. The gravy makes a good side for roti, naan, ghee rice or steamed rice.

PrepPic1

Green Peas Curry | Mattar Masala | Green Peas Masala
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. Green Peas 200grams
  2. Potato 2
  3. Green Chillies 3
  4. Tomato 1
  5. Onion 1
  6. Curd 3 tbsp
  7. Turmeric 1tsp
  8. Coriander powder 1 tsp
  9. Red Chilli Powder 1tsp
  10. Cumin Powder 1tsp
  11. Cumin Seeds 1tsp
  12. Kasoori Methi 1tsp
  13. Mustard Seeds 1tsp
  14. Butter 2 tbsp
  15. Oil 1tsp
Instructions
  1. Marinate cubed potatoes in curd, salt, oil, dry powders -cumin, coriander, turmeric, red chilli and kasoori methi.
  2. Let it sit for at least 15 minutes.
  3. Heat a pan, transfer the marinade to it and cook for 2 minutes on high flame. Close the lid and cook potatoes for 4-6 minutes. Add little water if the contents seem dry.
  4. on high flame, Fry the potatoes till crisp and and the masala is evaporated.Keep aside.
  5. Blanch tomato and green peas. Let it cool.
  6. Peal tomatoes and grind along with 3/4th portion of peas, without adding any water. Save the other quarter for later.
  7. Heat butter in a kadai on medium flame.
  8. Add jeera, green chilli and garlic and sauté well.
  9. Next, add onions and fry.
  10. Once the onions are brown, add pureed tomato and peas.
  11. Adjust salt. gravy to required consistency by adding water little by little.
  12. Bring the gravy to boil.
  13. Add peas and fried potato. Mix well.
  14. Finish with coriander leaves.
Notes
  1. 1.Dried green peas can be used. but instead of blanching, pressure cook it for 2-3 whistle and follow the rest of the recipe.
  2. 2.Adding marinated and fried potato is optional. The potatoes can be added plain or any other choice of vegetable can be added.In such case add dry spice powders - cumin, coriander, turmeric and red chilli powder to the gravy. Just before adding water.Add kasoori methi in the end
TheIndianFlavour https://theindianflavour.com/