Matar Masala - Peas In Onion Tomato Gravy

Step 1: To begin making the Matar Masala recipe, steam the peas until cooked

Step 2: Keep aside

Step 3: Into a preheated kadai add oil

Step 4: l

Step 5: Add onions, ginger and garlic and green chillies and sauté until onions turn translucent

Step 6: Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy

Step 7: Turn off the heat

Step 8: Let the mixture cool down

Step 9: Add the tomato and onion mixture into a mixer grinder and grind into smooth paste

Step 10: Keep aside

Step 11: To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside

Step 12: In a wok/kadhai, add remaining oil

Step 13: Add cumin seeds and let it splutter

Step 14: Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan

Step 15: Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame

Step 16: Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame

Step 17: Check for seasoning and adjust salt as required

Step 18: Add kasuri methi and mix well

Step 19: Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat

Step 20: The masala will thicken now

Step 21: Sprinkle some garam masala and give it a mix

Step 22: Turn off the heat and garnish with fresh coriander leaves

Step 23: Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner