Green Peas Masala Recipe,Hotel style Matar Masala,how to make matar masala

I had never tried this hotel style green peas masala recipe before .Now i wonder why didnt I try it before ?

 

 

usually i combine peas with other veggies to make dishes like mint green pea ,matar hariyali, aloo matar, matar paneer, matar bhaji, gobi matar or aloo gajar matar etc




Green Peas Masala is a great side dish for chapati,phulka or even jeera rice. this matar masala recipe does not use  milk,or cream like most of the restaurant style recipes .




cashews and milk powder and curd are added to make this gravy creamy, smooth and slightly sweet. i made the gravy a bit spicy, but you can always add the amount of spices as per your requirements.


Ingredients
Fresh or Frozen Peas - 1 cup
Onion - 1 small chopped finely
Chana/ chole masala - 1.5 tsp
corinader cumin powder - 1.5 tsp
garam masala- 1 tsp
Red chilli powder - 1tsp
Sugar - 1/2 tsp
Kasoori methi - a generous pinch
Coriander leaves - 1 tbsp
Cloves - 2
Cinnamon - 1/4 inch piece
Jeera - 1/2 tsp
Butter - 1 tbsp
Oil - 2 tsp
Salt - to taste

To saute and grind:
Tomatoes - 4 medium sized
Onion - 2
Ginger - 1/4 inch piece
Garlic - 5 pearls
Green Chillies - 2

To grind (for the cashewpaste) :
Whole Cashews - 6-7 / 1 tbsp magaj (melon seeds)
Curd - 2 tbsp
milk powder - 1 tbsp.

Garnish
Capsicum julienes

Method
1.Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turn mushy. Cool down and grind it a fine paste.boil peas till they are almost done in microwave or stove top or pressure cook for 1 whistle and immediately release pressure manually to release the pressure
2. grind cashews ,milk powder with curd to a smooth creamy paste, set aside.
3.Heat butter,add the Cloves, cinamom, jeera ,add onion and saute till slightly browned. Then add the tomato paste and saute.
5.Saute for 3-5mins then add channa masala,red chilli powder ,coriander cumin powder and required salt. Add water as required to bring it a running consistency. Allow it to boil for 2 mins. Then add the cashew paste and give a quick stir.
6.Add cooked peas, sugar and cook in low flame for 5mins.Then add kasoori methi,garam masala and coriander leaves and switch it off. garnish with capsicum julienes and serve with roti or jeera rice

Tips:
Use kashmiri red chilli powder for a dark red color as in restaurants.
Channa masala powder gives a great flavour to the gravy.
Adjust chilli powder according to your taste.