Peas Tomato Gravy

Looking for a quick, flavorful North Indian curry without onion and garlic? This satvik Peas Tomato gravy aka matar tamatar is the perfect answer. Made with soft green peas simmered in a rich, spiced tomato gravy that easily pairs with roti or jeera rice and is ideal for a wholesome everyday meal.

Ingredients

•  Peas - 1 cup (steamed)

  

  Peas Tomato Gravy

• Tomatoes -3 
  
• Green Chilies - 1-2
• Cashew nuts - few (roasted)
• Curd - 1 tbsp
• Red chili pwd-1 tsp
• Garam masala- 1/2 tsp
• Roasted jeera pwd-1/2 tsp
• Kasoori methi -few (crushed) 
• Chopped Coriander leaves-few
• Salt - to taste
• Jeera-1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp
• Bay leaf-1
• Hing-pinch

Method - 

In a kadai, add oil, add 2 chopped tomatoes, cashews, green chili and roast well. Once cool. Grind it to a paste.
Heat butter in pan, add jeera, bay leaf, hing and sauté well, and next add the tomato puree mix and saute well, next add the masala pwds and fry well.
Add the steamed peas, chopped tomatoes and mix well, add salt, 

add water to for a smooth consistency. 

Mix and let it simmer for 10-15 mins till the spices and gravy blends in.
Add crushed kasuri methi, coriander leaves, a spoon of cream, 

mix and serve Peas Tomato Gravy hot with Indian breads.

 Simple steps, Big Flavor!

Adjust the spice and salt as your taste and preferences.


Thanks for stopping by,

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