Matar Curry Recipe
  • 2 Cups Fresh/Frozen Peas (I used frozen - thawed and microwave for 2-3 mins)
  • 2 medium Onions - roughly chopped
  • 1 tbsp Ginger Garlic Paste
  • 3 medium Tomatoes - chopped
  • 10-12 Cashews
  • 2 tbsp Heavy Cream
  • 1 Tbsp Oil
  • 2 whole Cloves
  • 2 whole Cardamom
  • 1" Cinnamon stick
  • ½ tsp Turmeric pwd
  • 1 tsp Coriander pwd
  • 1 tsp Cumin pwd
  • 1.5 tsp Red Chili pwd - OR to taste
  • 1 tsp Sweet Paprika pwd
  • ½ tsp Garam Masala pwd
  • 2 tsp Dried Fenugreek leaves/ Kasuri Methi - crushed
  • 1 tsp sugar
  • Salt to taste
  • Coriander leaves - for garnish
  1. First soak the cashew in ⅓ cup hot milk and keep aside for 1 hour. Grind into smooth paste. Meanwhile, you can go ahead.
  2. Heat 1 tbsp oil in a pan, add roughly chopped onions and sprinkle some salt to cook fast. Sauté until the onion starts to turn into little light brown. To this, add chopped tomatoes and ginger-garlic paste. Cook for few more mins until tomatoes are soft - about 4-5 mins.  Remove from the heat and let it cool completely. Grind into smooth puree without adding any water or you can add ⅓ cup of water but not more than that.
  3. Heat 1 tbsp oil in a pan, add the cloves, cardamom and cinnamon stick. Add the pureed onion-tomato. Be careful as it splutter badly. Fry it 2-3 mins and add peas, all spices and salt. Sauté it on low heat for 8-9 mins and stir in cashew paste and fenugreek leaves. Mix well and add the cream and honey in the end. Check for seasoning and adjust. Switch off the gas and let it sit for few mins before serving. Garnish with coriander leaves.
Recipe by Seven Spice at