Matar Carrot gravy

Matar (Green peas) masala is one pot gravy that can go well with Roti  /phulkas or plain rice.  I found this recipe from my old (gifted by my friend 6 years back) cooking recipe book. I have bookmarked it to cook, but wheneve I cook, I never have time to post in my blog. Today being weekend, I have leisure time and took little effort to post.There are many good health benefits need to know about peas. Peas improves metabolism of proteins and carbohydrates. As well it has  folic acid and antioxidants. And as everybody knows carrot has good source of vitamin A . In my recipe I have added milk / cream and cashews to make them rich and more delicious. Lets check this recipe.

Ingredients :

Peas -3/4 cup (You can use either dry or frozen ones)

Carrot - 1/4 cup

Onion -2

Tomato - 2

Ginger garlic paste - 1/2 tsp

Red chilli powder - 1/2 tsp

Corriander powder - 1/2 tsp

Garam Masala - 1/2 tsp

Cashew nuts - 3-4

Milk -1/2 cup

Curd - 1 tsp

Kasthuri Methi powder - 1 pinch

Green chilli -2

Elachi -1

Cinnamon - 1/2 stick

Cloves - 1

Jeera - 1/2 tsp

Oil

Salt to taste

Method :

Soak peas overnight or atleast 3-4 hours before cooking. If you are using frozen ones, you can skip this step.Pressure cook it together with carrot for 2 whistles.

In a pan, add oil. Saute onion and tomato for a while. Saute it till tomato becomes mushy. Allow this to cool and put it in a mixie & make it as smooth paste. Keep it aside.

In the meantime, soak cashews in hot water for 5-10 mins. Put the soaked cashews, 1 tsp of curd, green chillis into a mixie and make it as paste.

In a pan, add oil, followed by adding Jeera, cinnamon, cloves and elachi. Add Ginger garlic paste and saute it for a while. Now add the onion-tomato paste and saute till the raw smell goes off. Add all the masala powders (Corriander powder, garam masala and chilli powder). Saute it till oil get separated from masala. Add the cashew paste and mix it well. 

Now wash and add peas & carrot. Mix it well. Add 1 1cup of water and adjust the salt. Allow it to cook for 5-10 mins in medium flame. Make sure that the masalas gets coated in peas & carrot. Now add fresh cream or milk. Finally add Kasthuri Methi powder & roasted jeera and mix it gently.

Transfer to serving dish and serve it with Roti or plain rice.