Matar Butter Masala Recipe
Matar Butter Masala Recipe is our take on the popular paneer butter masala dish, this one with green peas. Steamed green peas is simmered in a gravy of spices, onions, tomatoes all made rich by cooking it all in heavenly butter. Great to be served at parties or as weekend lunch at home.
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.
Serve the Matar Butter Masala along with Garlic Naan Without Yeast Recipe and Jeera Rice Recipe and Mint And Pomegranate Raita Recipe for a weekend lunch.
If you like this recipe, here are a few more gravy recipes to try
5 M
20 M
25 M
4 Servings
Ingredients
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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
How to make Matar Butter Masala Recipe
To begin making the Matar Butter Masala Recipe, firstly boil the peas in a pressure cooker.
Place the fresh or frozen green peas in a pressure cooker with 1/2 cup of water and some salt. Pressure cook for one whistle and turn off the heat. Immediately release the pressure to prevent the peas from getting over cooked at the same time retaining its fresh green colours. Set aside.
To make the cashew paste, ensure the cashews are soaked in hot water for 15-20 minutes. Transfer the water and cashews into a mixer jar and blend to make a smooth paste. Set aside.
To make the onion paste, in a mixer jar, combine the onions, ginger, garlic, green chilli and grind into a fine paste. Set aside.
Roughly chop the tomatoes and blend to make a puree in a mixer grinder. Keep aside.
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.
After couple of minutes, stir in the salt, turmeric powder, coriander powder and red chilli powder. Saute for 30 to 40 seconds. This sauteeing along with spices helps the raw smell go away faster and uses less oil too.
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.
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.
Finally add in the sugar, kasuri methi and fresh cream, bring the Matar Butter Masala to a brisk boil and turn off the heat.
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.
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.
