Peas / Matar curry – Restaurant style

Once you get a hang of certain things, you can keep going. I was so excited when I first made a restaurant style gravy for paneer tikka masala, that I was totally carried away. I never knew I could make it. If you like punjabi curries, try the chicken tikka masala and peas/matar masala. I don’t have a recipe book where I jot down my recipe, but every time I have to make something, I refer my own blog. That was the main reason I started the blog. I wanted to access my recipes from anywhere and didn’t want to run around for my book.

Following recipes from my blog helped me in two ways. For one I know the recipe works, and sometimes I might have missed an ingredient or goofed up on some measurement which I can correct. Don’t worry, I don’t goof up often, but it happens once in a while. So if you think a recipe did not turn out well or if you have any suggestions, please don’t hesitate to share. I like compliments, and who doesn’t,  but I really appreciate honest critics too.

When I was in India this time, my blog helped me  access my recipes from anywhere. Specially when my India trip involved covering different states. This time it was five states and a new country. So it worked for me.

This is the 1st time I am participating in a blog event.  Thank you Preetha Soumyan of ‘A Bowl of Curry‘ for the invite. The event is ‘Cooking with seeds-green peas’ Its fun sharing your interest and recipes with fellow bloggers and with all those whole love to cook. A bowl of curry has good collection of recipes. Do check it out.

Heat oil and butter in a pan.

Add onions and sauté till onion gets cooked and becomes translucent.

To this add tomato puree.

Let this simmer on medium heat till the gravy thickens and a layer of oil can be seen on top, about 12-15 minutes. (Its very important to let the gravy thicken or else tomatoes will taste raw and the taste won’t be right. If the gravy starts sticking to the pan, turn the heat to low accordingly). Once the gravy thickens, add spices and saute well for 2-3 minutes.

Add the peas and mix well.

Now, add the heavy cream and the cashew powder and let the gravy simmer again on low until you see oil layer on top. Add honey and adjust the salt and sweetness as needed.

Garnish with finely chopped cilantro/ coriander leaves if needed. Serve with roti.

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Peas / Matar curry – Restaurant style

Prep Time

10 mins

Cook Time

30 mins

 

Ingredients

• 1 and 1/2 cups Green peas I used frozen peas
• 1/4 cup finely chopped onion about 1/2 onion
• 4 ripe juicy tomatoes pureed (2 cups puree)
• 2 green chillies
• 2 tablespoons oil
• 3 tablespoons butter
• 1/2 cup heavy cream can be substituted with yogurt
• 7-8 cashews powdered
• 1 tablespoon honey
• SPICES:
• 1 and 1/2 teaspoon red chilly powder
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 2 teaspoon ginger garlic paste
• 1 teaspoon dried kasturi methi leaves
• 1 teaspoon salt or to taste

Instructions

1. Puree tomatoes and green chillies and keep aside.
2. Heat oil and butter in a pan. Add onions and sauté till onion gets cooked and becomes translucent.
3. To this, add tomato puree. Let this simmer on medium heat till the gravy thickens and a layer of oil can be seen on top, about 12-15 minutes. (Its very important to let the gravy thicken or else tomatoes will taste raw and the taste won't be right. If the gravy starts sticking to the pan, turn the heat to low accordingly).
4. Once the gravy thickens, add spices and saute well for 2-3 minutes. Add the peas and mix well. Now add the heavy cream and the cashew powder and let the gravy simmer again on low until you see oil layer again on top. Add honey and adjust the salt and sweetness as needed.
5. Garnish with finely chopped cilantro/ coriander leaves. Serve with roti.

Recipe Notes

The key to the gravy is to let it simmer.

Honey is the key to the final touchup. But substitute it with sugar, only if you run out of honey.

Heavy cream can make anything taste great. But if you want to go for a low calorie and healthy version, use well beaten yogurt.