Matar Tamatar, Punjabi Green Peas and Tomato Curry


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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

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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.

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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
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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
  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.
Accompaniments

Chawal ki Roti 
Dhaniye Aur Makai ki Roti 
Jowar Pyaz ki Roti 
Mint and Onion Chutney 
Misi Roti, Punjabi and Rajasthani Missi Roti 
Paushtic Roti ( Pregnancy Cook Book) 
Teekha Pudina Chutney, Spicy Phudina Chutney 

Nutrient values per serving
Energy206 cal
Protein8.6 g
Carbohydrates17.7 g
Fiber5.7 g
Fat9.7 g
Cholesterol0 mg
Vitamin A375.2 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.5 mg
Vitamin C23.9 mg
Folic Acid27.3 mcg
Calcium184.6 mg
Iron1.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium24.5 mg
Potassium214.6 mg
Zinc0.5 mg

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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.