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Matar Butter Masala Recipe

  • To begin making the Matar Butter Masala Recipe, firstly boil the peas in a pressure cooker. 

  • Place the fresh or frozen green peas in a pressure cooker with ½ cup of water and some salt. Pressure cook for one whistle and turn off the flame. Immediately release the pressure manually and set aside. 

  • To make the cashew paste, ensure the cashews are soaked in hot water for 15-20 minutes. 

  • Transfer the water and cashews into a mixer jar and grind into a fine paste. Set aside. 

  • To make the onion paste, in a mixer jar, combine the onions, ginger, garlic, green chilli and grind into a fine paste. Set aside. 

  • Finally to make the Matar Butter Masala; heat butter in a heavy bottom pan over medium heat; add the bay leaf and the onion paste and saute for a good 2-3 minutes stirring continuously. 

  • When the raw smell of the ginger garlic disappears, add salt, turmeric powder, cumin powder and red chilli powder. Saute for thirty seconds. 

  • Next add the tomato puree, cover and cook for about 5 minutes or until the tomatoes get a bright red colour and are cooked completely.

  • Stir in the boiled peas along with the water and adjust the consistency of the gravy to your preference by adding more water if required.

  • Finally add in the sugar, kasuri methi and fresh cream, bring the Paneer Matar Masala to a brisk boil and turn off the heat. 

  • Adjust the salt and seasoning according to your taste, stir in the freshly chopped coriander leaves and transfer the Paneer Matar Masala to a serving bowl.

  • Serve the hot Matar Butter Masala along with Garlic Naan Without Yeast Recipe and Jeera Rice Recipe – Cumin And Ghee Flavored Rice and Mint And Pomegranate Raita Recipe for a weekend lunch.

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