Chefstoppe || anjeeri matar

Prep Time

15 mins
Cook Time

20 mins
Serving
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Ingredients

Grocery List

1 roughly chopped large onion

1 roughly chopped tomato

8 dried figs roughly chopped (anjeer)

3/4 cup of fresh full fat yogurt (curd)

3 roughly chopped green chilies - adjust to taste and tolera

1/2 teaspoon of turmeric powder

1/2 teaspoon of red chili powder - adjust to taste

1/2 teaspoon Garam Masala Powder

1/4 cup water for grinding

1 tablespoon of oil

1 teaspoon of cumin seeds

1 tej patta (indian bay leaf)

1 teaspoon Ginger-Garlic Paste

1.5 cups frozen green peas (if using fresh peas, cook or st

2 tablespoons of water

1/2 teaspoon Garam Masala Powder

salt to taste

2 tablespoons of finely chopped fresh coriander for garnish

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Source : vegrecipesofindia

Direction

How To Prepare?

for onion-tomato puree
1. First
roughly chop the onion and tomato.
2. Add this to boiling water. Simmer for 5 minutes
turn off the heat
drain. Allow the onions-tomatoes to cool.
3. Then grind the lightly boiled onion and tomato to make a smooth puree. This will not require any water. Keep this ready.
for ground paste
1. When the onions-tomatoes are cooking
you can make this ground paste.
2. To make this paste
add roughly chopped figs (anjeer)
fresh yogurt (dahi)
turmeric powder
red chili powder
garam masala and roughly chopped green chilies to the mixer grinder jar. Grind adding 1/4 cup of water to prepare a smooth paste. For this
first pulse the ingredients a couple of times
then add water and grind until it forms a smooth paste. Keep this ready.
making anjeeri matar
1. Heat oil in a kadhai (pan).
2. Add cumin seeds (jeera). Allow this to splutter. Then add the bay leaf (tej patta)
stir for a few seconds.
3. Now
add the onion-tomato puree
mix. While adding the puree it might splash
so be careful at this stage.
4. Now
add ginger-garlic paste
mix that in. Cook this mixture until you see few specks of oil along the edges or at the top.
5. Then
add the frozen peas or cooked peas
mix. Bring to a boil.
6. Now
add the ground paste at low heat
combine this well
adding 2 tbsp water and salt to taste and cook until it comes to a boil.
7. Once the anjeeri matar gravy comes to a boil
you can adjust its consistency
by adding more water if required at this stage.
8. Now
add 1/2 teaspoon of garam masala
mix and turn off the heat.
9. Garnish with fresh coriander.
10. Serve anjeeri matar with any flat bread of your choice
such as naan
paratha or roti or with rice.