Looking to spice up your peas? This recipe is the perfect way to make those little frozen green peas really shine.
I’m using butter in this recipe, because what isn’t more universally acknowledged as delicious, but peas and butter. If you want to make this recipe just as delicious but vegan simply sub out the butter for vegan butter or coconut oil.
This dish is also low carb and pairs great with my Indian style cabbage for a low carb vegetarian meal!
Matar Masala, Indian Pea Curry
Cuisine: IndianDifficulty: Medium4
servings10
minutes25
minutesIngredients
1 bag green peas 16 oz
3 roma tomatoes roughly chopped
1 Red onion diced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 jalapeno pepper
14 – 16 cashews
2 teaspoon kashmiri chili powder
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
3 tablespoons butter
1 cinnamon stick
3 green cardamom pods
1 bay leaf
3 cloves
- Finish with
1 teaspoon coriander
1/4 teaspoon garam masala
1/2 teaspoon kasuri methi
1 tablespoon chopped cilantro
Directions
- Heat up a pan over medium high heat. Add in butter and let it melt. Add in the cinnamon stick, bay leaf, cardamom pods and cloves. Fry for 1 min.
- Add in the onion, jalapeño pepper and cashews. Fry for 3 – 5 minutes until the onion is translucent.
- Add in the garlic and ginger fry for an additional 1 – 2 minutes
- Add in the tomato and cook for an additional 3 minutes.
- Pull the pan off the stove. Remove the bay leaf and the cinnamon stick. Let the remaining ingredients cool until it is safe to blend them.
- Add the cooled ingredients to a blender and blend until smooth. You may need to add up to 1/2 cup of water if the ingredients aren’t blending.
- Heat your pan back up over medium low heat. Add the blended mixture back in. Use 1 cup of water in the blender to get the rest of the past out and add that to the pan.
- Turn the heat back up to medium and heat the blended mixture with water until it just starts to boil.
- Add in spices, 1/2 tsp turmeric powder, 3/4 tsp Kasmiri Chili powder, 1 tsp cumin, 1 tsp coriander 1/2 tsp garam masala. Cook for 1 min.
- Add in the peas and cook for 5 – 8 minutes until fully heated.
- Finish with kasuri methi, cilantro and 1/2 teaspoon garam masala (optional).
