Special Recipe of Kaju Mattar Masala by Chef Roopa Nabar, TTK Prestige

KAJU MATAR MASALA

Ingredients:

1 cup fresh cashew nuts / dried cashews (kaju), peeled and soaked in water

2 cups green peas (matar)

3 tablespoons oil

4-5 black peppercorns

2-3 cloves

1 star anise

1 inch cinnamon

1 teaspoon coriander seeds

1 teaspoon poppy seeds

2 small onions, finely chopped

½ cup fresh grated coconut

½ cup dried coconut

1 teaspoon red chilli powder

½ teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon tamarind paste

Salt to taste

Method

1. Heat 2 tablespoons in a Prestige Durastone Kadai. Add peppercorns, cloves, star anise, cinnamon and coriander seeds and let them splutter. Add poppy seeds and mix well. Add half the onions and roast till onions turn brown.

2. Add coconut, mix well and roast till the coconut turns brown. Add dried coconut and mix well stirring continuously. Remove from heat, cool and grind into a fine paste in Prestige Endura mixer grinder, using water as required.

3. Heat the remaining oil in a Prestige Durastone Kadai. Add the remaining onions, mix and saute till onions turn pink. Add green peas and cashewnuts and mix well.

4. Add salt, red chilli powder, turmeric powder and garam masala powder and mix well. Add one cup water, cover and simmer for 5-10 minutes.

5. Add ground paste and mix well. Cover and simmer for 5-10 minutes or till the gravy thickens.

6. Add tamarind paste, mix well, cover and cook for 2 minutes.

7. Serve hot.

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