Mattar Masala is a delicious side dish for chapathis and rotis. It also gives a very good combination to have with hot plain rice. Here is the recipe for the typical restaurant style Mattar Masala.
- Pre time: 10 mins
- Cooking time: 20 mins
- Serves: 4
Ingredients for making Green Peas Masala:
- Fresh Green peas 250 gms
- Onions 4
- Tomatoes 4
- Garlic 7 heads
- Ginger an inch size piece
- Cloves and Cinnamon
- Green chilli 1
- Cumin seeds 1 tea spoon
- Coriander seed powder 2 tea spoons
- Kashmiri Red chilli powder 1 and 1/2 tea spoon
- Garam masal powder 1/4 tea spoon
- Cashews 5 to 7
- Oil 3 tb spoons
- Kasuri Methi 2 tea spoons
Method for making Green Peas Masala:
Heat a kadai with 1 tb spoon of oil. Fry the onions to golden brown. Add the ginger and garlic and fry for 2 minutes. Then add the tomato pieces and fry in medium flame till the tomatoes are cooked pulpy. After they get cooled add the cashews with them and grind to paste and keep aside.
In a wok heat the remaining oil . Add cumin seeds, cinnamon and cloves. After the cumin seeds get splutter add the capsicum pieces and green peas and keep stirring in medium flame. Now add all the powders given in the ingredients list with required salt. Stir well. By this time the peas would have cooked fifty percent.
Now add the paste and mix well. Close the wok with a lid and let the green peas get cooked fully in low flame for 7 minutes. Then add 2 cups of water and let it to boil well. Put the Kasuri methis leaves. The Mattar masala is ready now. Garnish with coriander leaves. To make it rich fresh cream could be added.