Matar Butter Masala Recipe Step By Step

To begin making Matar dairy spread Masala method, soak the cashew nuts in toasty liquid for 20 mins and then grind it to a seamless paste using a mixer grinder and keep aside.Similarly puree the tomatoes and keep aside.fiery up dairy spread in a wok on medium flame, empty in the bay leaf and let it release its flavour into the dairy spread.Now pound the garlic cloves and ginger using a mortar and pestle to a semi course paste and empty in it to the wok.

Saute for 2 mins until the raw smell goes away.empty in the tomato puree, agitate well and let the mixture prepare for a few mins.empty in the coriander dusting seasoning, garam masala and kashmiri red chilli dusting seasoning and condiment dip until the cooking oil separates.Now, empty in the cashew paste, slit green chilli and prepare for 2 mins.empty in liquid to your required consistency, seasoning with seasoning, granulated sugar and bring it to a rolling bring to a low-boil.Now empty in the green peas and let it low-boil with the lid closed until the green peas is well cooked.Switch off the flame and finish off with the kasuri methi by slightly crushing it between your palms.present the Matar dairy spread Masala method along with flaky Parathas or Phulkas and green sugary potato and green beans salad for a weeknight dinner.