Greenpeas Aloo matar masala

This greenpeas aloo matar masala is a very simple and delicious dish that goes well not only with chapathi and poori but also with pulao and other flavored rice... It most like of the restaurant style recipes i have posted. The creamy texture of cashew and coconut paste gives 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. The gravy taste similar to paneer butter masala gravy. If you are looking for more curry recipes then do check :

Intuitive mushroom gravy

Baby corn masala

Aloo punjabi curry

Paneer butter masala recipe

Gopi matar masala

Cauliflower peas kurma

Hope you can visit all my recipes in my blog and try it and comment it...

Preparation time : 10 mins

Cooking time : 20 mins

Serve - 4

Cuisine : North Indian, Punjabi

INGREDIENTS :

Tomato - 3 (large chopped)

Cashew - 10 nos

Peas - 1 cup (fresh)

Potato - 1 (cut into pieces)

Fresh curd - 2 tbspn

Coconut paste - 2 tbspn

Minced ginger and green chilli - 2 tbspn

Chilli powder - 1tbspn

Coriander powder - 1 tbspn

Cumin powder - 1/2 tspn

Turmeric powder - 1/4 tspn

Salt - as needed

Oil - 3 tbspn

Coriander leaves - few

FOR TEMPERING :

Bay leaf - 1

Cinnamon sticks - 2

Cardamom - 2

Cloves - 2

METHOD :

• First soak the cashew in warm water for 20 mins
• In a blender add soaked cashew and chopped tomatoes and make it puree or smooth paste.
• Heat a pan with oil and add all tempering items and allow to sizzle.
• Now add in minced ginger chilli and toss well.
• Now add the tomato - cashew paste. stir well.
• Then add chopped potatoes and greenpeas and mix well.
• The mixture splutters a lot while sauteling, So cover it with lid and cook this masala mix, till it stops spluttering.
• Then add in all ground spices and mix well...
• Meanwhile add fresh curd and stir quickly with a ladle so that the curd doesnot curdle.
• Stir the curd is very well With the whole mixture.. 
• Now add 1 cup of water and mix well.
• When the gravy is done add coconut paste and mix well... 
• Bring the masala to a simmer on a low to medium flame.
• Lastly add chopped coriander leaves and serve with chapathi, tandoori rotis, or naan. 

PICTORIAL :

Soaked cashew in warm water

Take your spice powders

Prepare your veggies

Sliced the tomatoes for grind

Add cashew and tomato in a blender

Puree form

Heat a pan with oil and whole spices

Add minced ginger and chilli

Toss well in the oil

Now add tomato cashew puree

Bring to boil

Add potatoes and peas

Give a mix

Cover it with lid

till it thickens and you see oil specks on top and oil releasing from the sides

Now add masala powders

Salt

Give a mix and saute it for a min

Now low the flame and add in curd

As soon as you stir quickly with the ladle

Add water

Coconut paste

Stir everything very well

Bring the peas masala to boil about 5 mins 

Now garnish with coriander leaves

Done

Enjoy...