Meena's Taste Mantra

Mattar Masala | Green Peas Masala | A heavenly curry!

After a marathon session of peeling Fresh Green Peas nearly 10 kgs! Phew!...and the same being sorted by Appa's stringent quality check norms - finally the year's Peas to be stored quota was done! Peas that where small in size where graded as "To be consumed" and now Amma is all set to make different Peas recipes which without much of muttering Appa and I mattar about - I mean munch about!

Today Amma made her own creation of Green Peas Masala without the Cashew Paste | Malai that gets loaded in the gravy! Amma's version is so healthy, tasty and a must that too when this is Fresh Peas Season!

INGREDIENTS

400 gm Fresh Mattar | Peas, boiled

1 tsp Gur | Jaggery, grated

1/4 cup Milk

To taste Salt

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

For Gravy:

4 Tomatoes, blanched and peeled

2 Onion, roughly chopped

1 Alu | Potato, small, boiled and peeled

1 tsp Oil

1 tsp Jeera | Cumin Seeds

1/2 " Dal Chini | Cinnamon Stick

1 Lavang | Clove

1 tblps Dhania | Coriander Seeds

1/2 tsp White Til | Sesame Seeds, dry roasted

2 Green Chillies

1/4 " Adrak | Ginger

METHOD

For Gravy:

In a non stick kadhai, heat oil and add jeera, clove, dal chini and dhania seeds. Saute till jeera splutters.
Add onion and saute for 2 minutes. Switch off gas and transfer to a plate, to cool.
In mixie jar, add blanched tomatoes, sauteed onion-spice mix, adrak, green chilli, white til and boiled potato. Grind to make a smooth paste. Add very little water, if required.

In the same non stick kadhai, transfer the smooth paste. Add little water to adjust the gravy consistency. It should be a bit thick than the final gravy as we will add milk later on.
Let this gravy come to a boil on medium flame.
Add boiled Peas, salt and grated gur. Mix well.

On low flame, let this cook for 5 minutes.
Add milk and mix well. Adjust consistency by adding warm water, if required.
Once this comes to a boil, switch off the gas.
Transfer to a serving bowl and garnish with fresh dhania leaves.
Serve hot with Roti | Paratha | Rice | Biryani | Pulav.

We enjoyed Green Peas Masala with Phulka Roti.

We have used:

1. Borges Olive Oil Light

2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.