MATAR BUTTER MASALA, RECIPE OF RESTAURANT STYLE MATAR BUTTER MASALA - Main Course - Curries - Foodfied

MATAR BUTTER MASALA, RECIPE OF RESTAURANT STYLE MATAR BUTTER MASALA

March 11, 2017

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Preparation time -20 minutes

Cooking time -30 minutes

Serving -4-5

Main ingredients -peas, onion and tomato

A step by step recipe of matar butter masala –a very tasty and creamy recipe of peas. Where peas are cooked in the gravy of onion and tomatoes.

I just love cooking with these kinds of gravies. Because they taste amazing, and you can have them with rice as well as with roti.

Ingredients for matar butter masala –

  1. Peas -2 cups
  2. Onions -2 medium
  3. Tomatoes -4 medium
  4. Green chilies -3-4
  5. Ginger -1 inch
  6. Garlic -7-8 cloves
  7. Red chili powder -1 tap
  8. Turmeric powder -1/2 tsp
  9. Coriander powder -1 and ½ tsp
  10. Oil -1 tbsp
  11. Butter -2 tbsp
  12. Cumin seeds -2 tsp
  13. black pepper seeds -6-7
  14. Bay leaves -2-3
  15. Salt to taste
  16. Chopped coriander for garnishing

How to make matar butter masala –

  1. Peel and dice the onions.
  2. Heat 1 tbsp of butter in a pan. Temper it with cumin seeds, black pepper and bay leaves.
  3. Add the chopped onions, green chilies, ginger and garlic in it.
  4. Sauté for 4-5 minutes and remove from the pan. Let it to be cool and grind it to make a paste.
  5. Also grind the tomatoes to make tomato puree.
  6. Now heat the oil and add butter in it.
  7. Temper it with cumin seeds and bay leaves.
  8. Add the peas in the pan. Cook well until soften.
  9. Now add the onion paste in it. Mix well and cook for 3-4 minutes.
  10. Now add tomato puree in it. Mix well and cook for 3-4 minutes.
  11. Now add the powdered spices such as red chili powder, turmeric powder, coriander powder and salt. Mix well and cook.
  12. Stir occasionally and cook. Cook until the oil leaves the pan.
  13. Now take 1 cup of water in the grinder jar and wash it to take out all the masala from the jar.
  14. Now add this washed water into the pan. Mix well and cook for 4 minutes.
  15. Add the chopped coriander leaves in it.
  16. Serve hot with roti/rice.

Step by step recipe with pictures –

Take 1 inch of roughly chopped ginger, slit the green chilies, dice the onions and garlic cloves in a plate.

Now take 1 tbsp of butter in a pan.

Heat it to melt the butter.

Now temper it with cumin seeds, black pepper and bay leaves.

Now add the onions, ginger, green chili and garlic in it.

Mix and sauté.

Sauté it for 2-3 minutes.

Remove from the pan and cool it down.

Now take this mixture in a grinder.

And grind it into a paste. And remove from the jar.

Also make the puree of tomatoes by grinding the fresh tomatoes.

Now heat oil in the same pan.

Temper with cumin seeds and bay leaves.

Add 1 tbsp of butter in it.

Add the peas in the pan.*

Cook well until soften.

Now add the onion paste in it.

Mix well and cook for 3-4 minutes.

Now add tomato puree in it.

Mix well and cook for 3-4 minutes.

Now add the powdered spices such as red chili powder, turmeric powder, coriander powder and salt.

Mix well and cook.

Stir occasionally and cook.

Cook until the oil leaves the pan.

Now take 1 cup of water in the grinder jar and wash it to take out all the masala from the jar.

Now add this washed water into the pan.

Mix well and cook for 4 minutes.

Add the chopped coriander leaves in it.

Serve hot with roti/rice.


MADE BY RITU WITH LOVE
Ritu
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