Restaurant Style Green Peas Masala Recipe
A vegetarian North Indian Recipes recipe with green peas (matar), onions - ground into a paste, cloves garlic - finely chopped. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making Restaurant Style Green Peas Masala, we have to first cook the peas
green peas (matar)(1 cup)green chilli(2)garam masala powder(1/2 teaspoon) - 2
Pressure cook the green peas along with 2 tablespoons water for 1 whistle
green peas (matar)(1 cup)green chilli(2)tablespoons curd (dahi / yogurt)(2)tablespoons sunflower oil(2) - 3
Release the pressure of the cooker immediately
- 4
Keep the cooked peas aside
green peas (matar)(1 cup) - 5
Meanwhile, soak cashew nuts in warm water for 15 minutes
cashew nuts(6) - 6
Once the cashews have softened, add them to a mixer and grind them along with curd to make a smooth paste
onions - ground into a paste(3)cashew nuts(6)tablespoons curd (dahi / yogurt)(2) - 7
In a heavy bottomed pan, heat oil on medium flame
- 8
Once the oil is hot, reduce it to a low flame, add bay leaf, cinnamon stick, cardamom and cloves
cloves garlic - finely chopped(5)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)bay leaf (tej patta)(1) - 9
Once the aroma of the spices start wafting in the air, add chopped garlic & ginger and sauté until the raw smell goes away
cloves garlic - finely chopped(5)-/2 ginger - finely chopped(1 teaspoon)coriander (dhania) leaves - finely chopped - 10
This will take about a minute or two
- 11
Next, add onion paste, tomato puree and saute until the raw smell of onions goes away
onions - ground into a paste(3) - 12
This will take about 5 minutes
- 13
Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder and salt to taste
green chilli(2)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - finely chopped - 14
Mix them well and add 2 tablespoons of water to the mixture to avoid burning of the spices
tablespoons curd (dahi / yogurt)(2)tablespoons sunflower oil(2) - 15
Once the spices are well cooked, add required water to get the required consistency of your choice
- 16
Boil for 3 to 4 minutes
- 17
Next, add the cashew-curd mixture (paste) and stir continuously for the proper mixing of ingredients
onions - ground into a paste(3)cashew nuts(6)tablespoons curd (dahi / yogurt)(2) - 18
Now ,add the cooked peas and let the Green Peas Masala cook on a low flame for 5 minutes
green peas (matar)(1 cup)green chilli(2)garam masala powder(1/2 teaspoon) - 19
Finally, switch off the gas and add a dollop of butter and chopped coriander leaves on top
cloves garlic - finely chopped(5)-/2 ginger - finely chopped(1 teaspoon)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - finely choppedbutter(1 tablespoon) - 20
Serve Restaurant Style Green Peas Masala with Phulkas or Tawa Paratha along with a Cauliflower and Cucumber Raita for your everyday meals
green peas (matar)(1 cup)green chilli(2)garam masala powder(1/2 teaspoon)
Rate this recipe
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Restaurant Style Green Peas Masala Recipe
A vegetarian North Indian Recipes recipe with green peas (matar), onions - ground into a paste, cloves garlic - finely chopped. Ready in 50 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making Restaurant Style Green Peas Masala, we have to first cook the peas
green peas (matar)(1 cup)green chilli(2)garam masala powder(1/2 teaspoon) - 2
Pressure cook the green peas along with 2 tablespoons water for 1 whistle
green peas (matar)(1 cup)green chilli(2)tablespoons curd (dahi / yogurt)(2)tablespoons sunflower oil(2) - 3
Release the pressure of the cooker immediately
- 4
Keep the cooked peas aside
green peas (matar)(1 cup) - 5
Meanwhile, soak cashew nuts in warm water for 15 minutes
cashew nuts(6) - 6
Once the cashews have softened, add them to a mixer and grind them along with curd to make a smooth paste
onions - ground into a paste(3)cashew nuts(6)tablespoons curd (dahi / yogurt)(2) - 7
In a heavy bottomed pan, heat oil on medium flame
- 8
Once the oil is hot, reduce it to a low flame, add bay leaf, cinnamon stick, cardamom and cloves
cloves garlic - finely chopped(5)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)bay leaf (tej patta)(1) - 9
Once the aroma of the spices start wafting in the air, add chopped garlic & ginger and sauté until the raw smell goes away
cloves garlic - finely chopped(5)-/2 ginger - finely chopped(1 teaspoon)coriander (dhania) leaves - finely chopped - 10
This will take about a minute or two
- 11
Next, add onion paste, tomato puree and saute until the raw smell of onions goes away
onions - ground into a paste(3) - 12
This will take about 5 minutes
- 13
Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder and salt to taste
green chilli(2)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - finely chopped - 14
Mix them well and add 2 tablespoons of water to the mixture to avoid burning of the spices
tablespoons curd (dahi / yogurt)(2)tablespoons sunflower oil(2) - 15
Once the spices are well cooked, add required water to get the required consistency of your choice
- 16
Boil for 3 to 4 minutes
- 17
Next, add the cashew-curd mixture (paste) and stir continuously for the proper mixing of ingredients
onions - ground into a paste(3)cashew nuts(6)tablespoons curd (dahi / yogurt)(2) - 18
Now ,add the cooked peas and let the Green Peas Masala cook on a low flame for 5 minutes
green peas (matar)(1 cup)green chilli(2)garam masala powder(1/2 teaspoon) - 19
Finally, switch off the gas and add a dollop of butter and chopped coriander leaves on top
cloves garlic - finely chopped(5)-/2 ginger - finely chopped(1 teaspoon)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - finely choppedbutter(1 tablespoon) - 20
Serve Restaurant Style Green Peas Masala with Phulkas or Tawa Paratha along with a Cauliflower and Cucumber Raita for your everyday meals
green peas (matar)(1 cup)green chilli(2)garam masala powder(1/2 teaspoon)
Rate this recipe
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