Sunday, July 25, 2010

Mattar Curry and Chapathis

Mattar Curry in restaurant style.

Mattar curry is such a feast to all of us. 
You need
2 Cups Fresh Green peas, boiled
1/2 cup Onion paste (raw)
1 tbsp Ginger Garlic paste
1 1/2 cups Tomato puree (Made from about 3 large tomatoes)
3 tbsp Cashew bits, soaked and ground to a smooth paste
1/4 cup heavy whipping cream
2 tbsp Oil
2 Whole cloves
2 Whole cardamom pods
1 inch piece Cinnamon
¼ tsp Turmeric powder
2 tsp Corriander powder
1 tsp Cumin powder
1 tsp Hot chilli powder
1/2 tsp Garam masala
2 tsp Dried Fenugreek leaves, crushed
Salt to taste

Heat oil in a pan. Add the whole cloves, cardamom and cinnamon stick. Add the ginger garlic paste and onion paste. Fry on medium heat for 5-6 minutes. Now add the turmeric, coriander and cumin powders, garam masala, cayenne and paprika. Also stir in the prepared tomato puree. Saute on low heat for 10 minutes. This thickens the gravy and helps the flavours blend well
Season with salt and add the dried fenugreek leaves. Stir in the cashew paste and cream. Combine well and bring to a boil. Adjust seasonings if required and turn off heat.
It goes great with rotis and butter naan. I prefer to eat with chapathis, as the cream and cashew will get heavy with butter naan.


Chapathis are also known as Wheat Rotis. These are the staple food in North India. In SouthIndia, esp., in Tamilnadu we feel it as a very HUGE task for preparing Chapathis. And there is no Standard method of preparation for chapathi. So, I took some exp. to prepare some soft chapathis. But for the end product to be perfect and good tasting, a certain method must be followed. Many of my friends often used to complain that their chapathis were never soft and always turned hard when cold. This is how I make chapathis.

You need:
2 cups Wheat flour
½ tsp Salt
2 tbsps Oil
1- 1 ½ cups Warm water
Take the wheat flour in a bowl then add salt and oil. Toss them and now slowly add warm water while mixing the flour to form a dough. Add water as much required, it should get sticky. Now the flour has to come together to make a soft mass, so until then do not knead the dough. Cover and keep aside for at least 30 minutes, longer is better. Knead only after letting the dough rest. Kneading the dough well helps incorporate the ingredients and also makes the dough more pliable. Make even sized balls of your desired size, roll them with the help of a rolling pin.

Flip in the wheat flour if the dough is too sticky. I roast one side and only when its completely done, I flip it. Flipping frequently only hardens the chapathi after it becomes cold. Apply oil/ghee to the side that’s done.

Once the other side is done, flip, apply oil and remove from heat immediately. Cover chapathis with a cloth or paper towel to keep them warm and from drying out.

Sending this entry for Back to basics and Jayas 

1 comment:

  1. Hey very nice. Looks yummy. Both cashew gravy and cream makes the dish really rich. Either cashew or cream I guess will be fine I think la?

    Yesterday I made Rajma masala. Wanted fresh cream, but then thought MILK will also be a good substitute. It came out really well.


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