Kaju Matar Masala from the Muglai cuisine is an excellent gravy based recipe cooked with green peas in a rich onion, tomato and cashew nut based gravy.
‘Cashew Nuts’ come out as the real hero since they are used in both whole and pureed form, no points for guessing that it tastes heavenly makeing it a complete extravagent curry to be served in Festivities or Parties.
Well, in most of the Muglai recipes you would notice that flavors like Kewra and Gulab Jal are generously used in both sweet and savory dishes. But frankly speaking, I do not prefer those since they are very intense and over power the real taste of all veggies, masalas and whatever you put in your dish. So using them is truely up to one’s choice. However, if prefer you can add little amount of Fresh Cream at the end of cooking that would make your gravy more velvety and rich.
We do make Aloo Matar Sabzi Gravy and Aloo Matar Without Onion Garlic for our regular meals, but this Kaju Matar Masala is sure going to make you wanting for more and more. You can add more dry fruits if prefer and trust me, it is a delight to have this exotic curry with Puris, Kachoris or Pulao. But why to restrict yourself from relishing this trasure trove only on Festivities or Parties? Try making it for your special Weekend Meals and have fun with family!
Find more Green Peas Recipes from our collection -
Banarasi Choora Matar
Matar Paneer Curry
Hari Matar Ki Khichadi