CookingBook.in
Matar Butter Masala Recipe

Matar Butter Masala Recipe

By Admin
Prep Time Total in 25 M
Course Lunch
Cuisine North Indian Recipes
Diet Vegetarian

Matar Butter Masala Recipe is a delicious and creamy green peas gravy dish. Boiled green peas dunked in a rich tomato onion gravy, while the spices give it a brilliant flavour, while the cashew paste, gives it a rich and creamy texture. 

Ingredients

  • For the cashew paste
  • 10 Cashew nuts
  • soaked in 1/2 cup hot water
  • To be ground into a fine paste
  • 2 Onions
  • roughly chopped
  • 1 inch Ginger
  • 8 cloves Garlic
  • 1 Green Chilli
  • Other ingredients
  • 200 grams Green peas (Matar)
  • 2 tablespoons Butter (Salted)
  • 1 Bay leaf (tej patta)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Kashmiri Red Chilli Powder
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt
  • to taste
  • 5 Tomatoes
  • pureed
  • 1 teaspoon Sugar
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Fresh cream
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 6 sprig Coriander (Dhania) Leaves
  • finely chopped

Instructions

Step 1

To begin making the Matar Butter Masala Recipe, firstly boil the peas in a pressure cooker

Step 2

 Place the fresh or frozen green peas in a pressure cooker with 1/2 cup of water and some salt

Step 3

Pressure cook for one whistle and turn off the heat

Step 4

Immediately release the pressure to prevent the peas from getting over cooked at the same time retaining its fresh green colours

Step 5

  Set aside

Step 6

 To make the cashew paste, ensure the cashews are soaked in hot water for 15-20 minutes

Step 7

 Transfer the water and cashews into a mixer jar and blend to make a smooth paste

Step 8

Set aside

Step 9

 To make the onion paste, in a mixer jar, combine the onions, ginger, garlic, green chilli and grind into a fine paste

Step 10

Set aside

Step 11

 Roughly chop the tomatoes and blend to make a puree in a mixer grinder

Step 12

Keep aside

Step 13

Finally to make the Matar Butter Masala; heat butter in a heavy bottom pan over medium heat; add the bay leaf and the onion paste and saute for a good 2-3 minutes stirring continuously for about 2 minutes

Step 14

After couple of minutes, stir in the salt, turmeric powder, coriander powder and red chilli powder

Step 15

Saute for 30 to 40 seconds

Step 16

This sauteeing along with spices helps the raw smell go away faster and uses less oil too

Step 17

 Next add the tomato puree, cover and cook for about 5 minutes or until the tomatoes get a bright red colour and are cooked completely

Step 18

Stir in the boiled peas along with the water and adjust the consistency of the gravy to your preference by adding more water if required

Step 19

Finally add in the sugar, kasuri methi and fresh cream, bring the Matar Butter Masala to a brisk boil and turn off the heat

Step 20

 Adjust the salt and seasoning according to your taste, stir in the freshly chopped coriander leaves and transfer the Matar Butter Masala to a serving bowl

Step 21

Serve the hot Matar Butter Masala along with Garlic Naan Without Yeast Recipe and Jeera Rice Recipe and Mint Pomegranate Raita Recipe for a weekend lunch

Share this recipe