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- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Remember to use only fresh matar for this dish, as it would not taste as good with frozen peas.
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Matar masala is a classic Maharashtrian preparation. The dish is prepared by coarsely crushing peas and then cooking them in a rich and spicy masala paste that has been freshly prepared using onions and traditional spices.
- Green peas (hari matar) (1 cup)
- Oil (1 tbsp)
- Black mustard (sarson) (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- Asafoetida (hing) (½ tsp)
- Onion, chopped (1)
- Ginger-garlic (adrak-lahsun) paste (1 tsp)
- Goda masala (1 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Jaggery (gud) (¼ tsp)
- Salt (to taste)
- Curry leaves (kadipatta) (4 to 5)
- Roasted peanut (moongfali) powder (1 tbsp)
- Lemon juice (1 tsp)
- Heat oil in a kadhai. Then, toss in the sarson and let them crackle.
- Next, add in the jeera, hing, kadi patta and the finely chopped onions.
- Mix well and keep cooking till the onions have turned brown in colour.
- Then, add in the ginger-garlic paste, goda masala, MTR Lal Mirch/Red Chilli Powder and jaggery. Mix well. Keep cooking for 3 to 4 mins.
- Now, add in the green peas and mix well. Then, add in some salt and a little water.
- Cover and keep cooking for about 5 mins, or till the peas have softened.
- Once done, add in the roasted peanut powder and lemon juice, and stir.
- Take off the cover and keep cooking for another 5 mins.
- Matar masala is now ready to be served.