How to make Kaju Matar Masala -

A rich curry fit for the king – green peas and cashewnuts cooked in a flavourful coconut gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cashewnuts (काजू), Green peas (हरे मटर)

Cuisine : Goan

Course : Main Course Vegetarian

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Kaju Matar Masala

Kaju Matar Masala Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kaju Matar Masala Recipe

  • Cashewnuts peeled and soaked in water 1 cup

  • Green peas 2 cups

  • Oil 3 tablespoons

  • Black peppercorns 4-5

  • Cloves 2-3

  • Star anise 1

  • Cinnamon 1 inch

  • Coriander seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Onions finely chopped 2 small

  • Scraped coconut 1 cup

  • Dried coconut ( khopra) ½ cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Garam masala powder 1 teaspoon

  • Tamarind paste 1 teaspoon

Method

Step 1

Heat 2 tablespoons in a non-stick pan. 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.

Step 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 using water as required.

Step 3

Heat the remaining oil in a deep non-stick pan. Add the remaining onions, mix and saute till onions turn pink. Add green peas and cashewnuts and mix well.

Step 4

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

Step 5

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

Step 6

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

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.