Peas Curry (Matar Masala)
This recipe is a version of a typical curry from the Kerala region in India. There are many variations; you can include cashews, cream, etc. In this version, we’ve swapped cashews for peanuts, which add a unique flavor to the curry and work wonderfully. Since it has a lot of sauce, it’s ideal to enjoy it with naan, chapatis, or, in our case, pancakes made with chickpea flour.
Ingredients (for 2-3 servings)
- 4 cloves of garlic
- 200ml crushed tomatoes
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander seeds
- 1 crushed clove
- 1/2 teaspoon chili powder
- 200g frozen peas
For the Peanut Sauce
- 10g fresh ginger
- 300ml coconut milk
- 100g peanuts
- 2 teaspoons sugar
For the Pancakes (Pudla)
- 200g chickpea flour
- 250ml water
- Chopped cilantro
- A pinch of salt
Instructions
- Prepare the Peanut Sauce: Place the peanuts in a pan with sugar and allow them to caramelize slightly. Add the chopped ginger and coconut milk, bring to a boil for a few seconds, then turn off the heat. Blend this mixture with a blender until smooth.
- In another pan, heat some vegetable oil, then add the pressed (or chopped) garlic and all the spices. Let everything brown lightly. Add the crushed tomatoes, cover, and let the water evaporate from the tomatoes over medium heat to ensure they cook well.
- Add the peas along with one cup of water, cover, and let them cook for 5 minutes. Then, add the peanut sauce and let it simmer for another 5 minutes.
- For the Pancakes: Mix the chickpea flour with water, salt, and a little chopped cilantro. The consistency should be that of a thick soup. Cook the pancakes in a non-stick pan to a thickness of 2-3 millimeters for about 3 minutes on each side (until golden).
Note
If you let the batter rest for an hour or two before making the pancakes, they won’t break as easily in the pan and will be fluffier.