Matar Butter Masala Recipe

Step 1: To begin making Matar Butter Masala Recipe, soak the cashew nuts in warm water for 20 minutes and then grind it to a smooth paste using a mixer grinder and keep aside

Step 2: Similarly puree the tomatoes and keep aside

Step 3: Heat butter in a pan on medium flame, add the bay leaf and let it release its flavour into the butter

Step 4: Now pound the garlic cloves and ginger using a mortar and pestle to a semi course paste and add it to the pan

Step 5: Saute for 2 minutes until the raw smell goes away

Step 6: Add the tomato puree, stir well and let the mixture cook for a few minutes

Step 7: Add the coriander powder, garam masala and kashmiri red chilli powder and sauce until the oil separates

Step 8: Now, add the cashew paste, slit green chilli and cook for 2 minutes

Step 9: Add water to your required consistency, season with salt, sugar and bring it to a rolling boil

Step 10: Now add the green peas and let it simmer with the lid closed until the green peas is well cooked

Step 11: Switch off the flame and garnish with the kasuri methi by slightly crushing it between your palms

Step 12: Serve the Matar Butter Masala Recipe along with flaky Parathas or Phulkas and green Sweet potato and green beans salad for a weeknight dinner