Matar Tamatar, Punjabi Green Peas and Tomato Curry
by Tarla Dalal
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Added to 29 cookbooks
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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.
- Combine the cashewnuts, curds and cardamom in a mixer and blend to make a smooth paste. Keep aside.
- 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.
- 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.
- Add the milk and ½ cup of water and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the green peas and tomatoes, a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||375.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||23.9 mg|
|Folic Acid||27.3 mcg|
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