Kaju Matar Masala is an exotic and rich gravy made using sweet peas and cashew nuts . A purely vegan gravy as it doesn't use cream, milk or curd which are normally used in a standard north Indian gravy.
The richness for this gravy comes from a spice mix made using fresh coconut and cashews blend with some tomatoes and other dry spices . Along with being Vegan , as usual it is my specialty of presenting a No Onion No Garlic version, hence it is apt for offering as prasad or bhog during any pooja or auspicious days .
I had tasted this curry once at a wedding reception as a child and I was floored by the richness and creamy texture. I fell in love with this and my mom recreated this curry for me at home with some soft fluffy fulka rotis to go with.
Today after so many years, I am recreating her recipe and am totally happy with the outcome. We all relished this with some tasty Kasuri Methi Theplas for dinner.
Preparation Time - 15 mins
Cooking Time - 20 -25 mins
Serves - 2 to 3 people
Complexity - medium
Ingredients
2 -3 medium sized tomatoes
2 tablespoons fresh coconut grated
25 gms cashew nuts or a handful (cut into halves)
100 gms fresh or frozen peas
Small piece ginger
1 tsp cumin seeds / jeera
2 cloves
1 green chilly
1/2 tsp Saunf
1/2 tsp haldi
1 tsp red chili powder
2 tsp garam masala
Fresh coriander
Pinch of Kasuri methi
Salt as needed
1/2 tsp sugar
1 tablespoon oil
Method
- Chop the tomatoes roughly and in a blender make a fine paste of tomatoes , coconut, green chilies,saunf and ginger .
- Soak the cashews and frozen peas in some warm water for 10-15 mins. This ensures that the peas and cashews are cooked well.
- In a thick bottom pan, heat some oil andnaplutter cumin and 2 cloves .
- Pour in the tomato paste along with haldi, red chilli powder , garam masala and quickly saute it without burning.
- Add required amount of salt and cook until the gravy thickens and oozes out oil .Add little water if you feel the gravy is too thick and is sticking to the bottom ..cook on low flame else the gravy will burn.
- Drain the water and add the cashews and peas with 1/2 cup water and cook until the cashews and peas and cooked well.
- Adjust salt and spices if needed. Add in the sugar at this stage .
- Cook till the gravy thickens and the oil separates from the gravy.
- Turn off the stove and add in crushed kasuri methi and garnish with fresh coriander.
- Serve hot with rice, rotis or parathas .
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In case of using fresh peas, slightly blanch or cook then in boiling water with salt for 2-3 mins before adding to the gravy. This ensures soft and even cooking of the peas .
This is absolutely delicious no O&G sabzi. Lip smacking..cashew and peas is a delicious rich combo. Keep experimenting and giving us delicious recipes
ReplyDeleteAbsolutely delicious and yummy kaju n matar gravy. Will definitely dress up the table and entice all to eat. Love it.
ReplyDeletedelicious gravy with kaju matar, more interested in that paste, I am always in look out for different gravies, this looks yum, will surly try it
ReplyDeleteYour curry looks amazing. I love adding nuts to my curry but not made kaju matar so this will be on my list to make soon as all the ingredients are everyday ingredients.
ReplyDeleteLooks very tempting, loved the creamy texture
ReplyDelete