Matar (Peas) Masala

Matar Masala

Matar Masala

Description –

Matar Masala is a dish that is popular across all regions of India. It is rich in texture and flavours. The recipe of this dish varies from region to region and place to place. Matar masala is a kind of vegetable served in roadside highway dhabas to five star restaurants. It goes well with roti, parathas, naan or any kind of Indian breads

(Ajwain Paratha Recipe), (Masala Poori Recipe), steamed rice (Steamed rice recipe), jeera rice.

Preparation Time – 10-15 Mins
Cooking Time – 25 – 30 Mins

Ingredients –
• Boiled peas (matar) Fresh or Frozen– 1 ½ Cups
• Onion – 1 large size
• Tomatoes – 3 large size
• Mawa/ Cream/ Malai – 2 Tbsp
• Turmeric Powder – 1 Tsp
• Red chili powder – 2 Tsp
• Coriander Powder – 2 Tsp
• Everest Kitchen king Masala- 1 Tsp (optional)
• Salt to taste
• Coriander leaves to garnish
• Oil- 4 Tbsp

Method –
• Puree onions and tomatoes separately.
• Heat oil in a wok and add onion puree. Cook on a medium flame till onion gets golden brown, stirring constantly in between to make sure it doesn’t stick to bottom.
• Add tomato puree and cook till oil is separated from the mixture and it turns dark red in colour. This might take about 10-15 mins of time.
• Add turmeric powder, red chili powder, coriander powder and salt and mix well.
• In the gravy add mawa/cream/malai and mix well. I use mawa for this recipe. You can use any of the three things as per availability.
• Add peas and cook for about 5-6 min on a low flame to infuse all the flavours into peas.
• Add kitchen king masala and mix well.(optional)
• Garnish with coriander leaves.
• Serve with hot roti/paratha/naan/poori or rice/pulao. (Ajwain Paratha Recipe) , (Masala Poori Recipe)

Tips and Tricks –
• Cooks best when onion and tomatoes are used pureed.
• Do not cover the lid while cooking.
• Use Everest Kitchen king masala for the aroma.
• Homemade mawa gives rich texture and flavour to the recipe.
• Add spices as per taste.
• Use of fresh peas gives better taste.

Facts about Peas –
Peas is a versatile ingredient that goes well in many recipes like matar pulao, matar poha, aloo matar (Aloo matar recipe), aloo gobhi matar, matar paneer, tikkis, soups, pureed and so on. There are many different recipes that can be prepared using matar/peas. Infact there can be various variants the way peas can be used in the same recipe.
Pea leaves are considered delicacy in China.

Nutritional Value –
Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. They are rich in protein, carbohydrate and fibre and low in fat. Peas are said to give relief to ulcer pains in the stomach because they ‘use up’ stomach acids.

Origin –
The pea is thought to have originated from Middle Asia. The oldest pea was found in Thailand. It was 3000 years old.

Frozen Peas –
The UK is the largest producer of peas for freezing. The first frozen technique for peas came into picture in 1920s by Clarence Birdseye. Freshly frozen garden peas and are frozen within just two and a half-hours of being picked, locking in all the nutrients.

Cooking Facts –
The less water you use when cooking peas, the less vitamin C is lost.
Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes.
To microwave 227 grams of frozen peas add 15ml (1 tablespoon) of water, place in non-metallic container and cover. Cook on full power for 4 minutes (750W)

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