Matar Tamatar, Punjabi Green Peas and Tomato Curry
by Tarla Dalal
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.
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
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
- 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.
| Energy | 206 cal |
| Protein | 8.6 g |
| Carbohydrates | 17.7 g |
| Fiber | 5.7 g |
| Fat | 9.7 g |
| Cholesterol | 10 mg |
| Vitamin A | 375.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 23.9 mg |
| Folic Acid | 31.9 mcg |
| Calcium | 184.6 mg |
| Iron | 1.8 mg |
| Magnesium | 61.9 mg |
| Phosphorus | 206.4 mg |
| Sodium | 25.3 mg |
| Potassium | 253.3 mg |
| Zinc | 0.5 mg |
The cashewnut and curd based gravy with a hint of fenugreek makes this a lovely pea based recipe.