Matar Tamatar, Punjabi Green Peas and Tomato Curry


by
Mutter Tamatar, cooked with classic spices and a creamy cashew paste, this is indeed a rich preparation fit to pamper your loved ones. The onion-ginger paste enhances the flavour and balances the aroma of this dish.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 32 cookbooks   This recipe has been viewed 21212 times

Soothing green peas and vibrant red tomatoes, what a striking combination that would be! Try this Matar Tamatar to discover the rich experience for yourself.

Cooked with classic spices and a creamy cashew paste, this is indeed a rich preparation fit to pamper your loved ones. Though a seemingly common addition to the curry, the onion-ginger paste plays an important role in enhancing the flavour and balancing the aroma of this dish.

When served with Parathas and other dishes like Paneer Amritsari , Dal Amritsari , Rice , Aam aur Chane ka Achaar , Boondi and Pomegranate Raita and Sweet Punjabi Lassi it makes a hearty meal.

Add your private note

Matar Tamatar, Punjabi Green Peas and Tomato Curry recipe - How to make Matar Tamatar, Punjabi Green Peas and Tomato Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients
1 1/2 cups boiled green peas
1 1/2 cups roughly chopped tomatoes
1/4 cup cashewnuts (kaju) , soaked for 5 minutes and drained
3/4 cup thick fresh curds (dahi)
1 cardamom (elaichi)
2 tsp oil
1/2 tsp cumin seeds (jeera)
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
1/2 cup milk
salt to taste

To Be Ground Into A Smooth Onion-ginger Paste (using No Water)
3/4 cup roughly chopped onions
1/2 tsp chopped ginger (adrak)

For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
    Method
  1. Combine the cashewnuts, curds and cardamom in a mixer and blend to make a smooth paste. Keep aside.
  2. Heat the oil in a deep pan and add the cumin seeds. When the seeds crackle, add the prepared onion-ginger paste and sauté on a medium flame for 1 to 2 minutes.
  3. Add the dried fenugreek leaves, coriander powder, garam masala, salt, prepared cashewnut paste and 1 tbsp of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
  4. Add the milk and ½ cup of water and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the green peas and tomatoes, a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Mutter Tamatar
5
 on 05 Jan 13 10:00 AM


The cashewnut and curd based gravy with a hint of fenugreek makes this a lovely pea based recipe.