Peas (matar) Masala / Pattani Masala - Vegan Curry

Green peas are frequently used in Indian Cooking and in various ways ranging from starters to main course . I have also read about Green peas halwa and Green peas kheer also being prepared ,which makes it a part of dessert recipes too.

I have eaten and prepared various types of gravy using Green Peas,but this is an entirely different recipe that was roughly told to me by my hubby . He loves to have this Peas Masala or pattani masala as we call in Tamil with his favorite Tomato rice a.k.a Thakali Saadham.

It seems during his initial days of work Vj would carry this for lunch very frequently. 

Once he migrated to Bangalore for work, the dabba culture vanished and this recipe was long forgotten .

One day all of a sudden ,when we were discussing about our favorite food ,Vj spoke about this pattani masala and vaguely told me how it would taste.  Basis that, I prepared a gravy my style and he was super elated to relish as it took him down the memory lane .

I use peas a lot in my day today cooking and some of my favorite recipes with Peas as the star ingredient are 

• Peas Pulao / Matar Pulao
• Masala Peas Pulao
• Kaju Mattar Gravy / Cashew Peas Curry
• Mattar Paneer
• Matar Poha 
• Chooda Matar

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2

Ingredients

2 Ripe tomatoes - cut into cubes
1 medium sized onion - cut into big slices (optional) 
250 gms fresh/frozen green peas.
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
1/4 tsp saunf
4 tbsp cooking oil
salt to taste.

Notes : 

• If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.
• Skip the onions and follow the recipe as is for a No Onion No Garlic version
• Skip the Ginger and onions for a pure Jain version. 

Method

• Take a kadai with 2 tbsp cooking oil and heat on medium flame.
• When the oil is hot,add the jeera and allow it to crackle.
• Add the cinnamon stick,chopped onions,green chilli,chooped ginger,haldi and saute until onion turns light pink.
• Add the chopped tomatoes and red chilli powder and cook until the tomato turns mushy.
• Allow this to cool and then grind this in the blender into a smooth paste.While grinding add the saunf also.
• Heat the kadai with some oil and crackle the cumin seeds.
• Add the tomato paste ,salt , dhania powder and cook the paste.
• When the paste starts boiling,add the fresh peas or the cooked peas to this mixture.
• Close with a lid and cook until peas is nicely cooked and the paste starts leaving the sides of the oil is seen floating on the top of the gravy.
• Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.

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