Malai matar, No dairy, No oil, fiber rich

Matar means peas and malai refers to cream that is added to the gravy. The dairy free version of this curry that we follow here uses blended cashews instead of cream. Hope you like it as much as we did.

 

 

The elements are..

Green peas, frozen - 200gm

Cumin seeds - a smidgeon

Ginger - 1/2 inch

Onion - 1

Turmeric powder - a pinch

Pepper, freshly ground - a tad

Kashmiri chili powder - 1/4 tsp

Coriander powder - 1/2 tsp

Garam masala - 3/4 tsp

Salt - 1/4 tsp

Fiber part of green juice - 1/2 cup

Water - 3/4 cup

Cashews - 5

 

The technique...

Defrost the green peas by keeping it in some water. Strain and set aside. 

Soak cashews in water for half an hour so that they soften.

 

Warm up a deep-bottomed steel pan. Add in cumin seeds and stir for a few seconds. Throw in minced ginger and thinly sliced onion. Add a splash of water and saute until the onions soften. Add in salt, chili powder, turmeric powder, pepper, coriander powder and garam masala. Add a little bit of water and stir until the raw smell of the spices diminish. Add the strained fiber of green juice and fuse. Add in the green peas and 1/4 cup of water. Cover the pan with a lid for 5 minutes to allow the peas to cook.

In the meantime, strain the cashews. Throw them into a blender along with a splash of water and grind well. Add this into the pan. Stir to incorporate everything.

Indulge in the curry with chapati or rice.