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indian curries, matar masala dabha style, green peas masala, punjabi curries
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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.