Kaju Mutter Masala
by Tarla Dalal
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Added to 36 cookbooks
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Cashews in and out make this dish the super awesome treat that it is. Perfect for cashew lovers, the Kaju Mutter Masala features crispy cashews and soft green peas in a creamy, tangy, masaledar gravy.
The gravy is quite rich, made of cashews, tomatoes, fresh cream and spice powders. While this recipe has a dash of ginger and garlic for added flavour, these two ingredients can be skipped to make a Jain-friendly version of this tasty dish.
Also do try other sabzis with green peas like Mutter Paneer Butter Masala , Mushroom Mutter Makhani and Palak Mutter .
- Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a slow flame for 3 minutes. Keep aside to cool.
- Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside to cool completely.
- Combine this mixture and cashewnuts in a mixer and blend till smooth. Keep aside.
- Heat the oil in a deep non-stick pan, add the bayleaf, garlic paste and ginger paste and sauté on a medium flame for 30 seconds.
- Add the tomato-cashewnut mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the chilli powder, garam masala, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute.
- Add the fresh cream, green peas and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the crispy cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.
Nutrient values per serving
|Vitamin A||411.2 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||25 mg|
|Folic Acid||27.5 mcg|
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