Start Reading Mode
Matar Tamatar

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 ½ cup green peas – boiled
1 ½ cups tomatoes – roughly chopped
¼ cup cashew nuts - soaked for 5 minutes and drained
3/4 cup thick fresh curds
1 cardamom
2 tsp oil
1/2 tsp cumin seeds
2 tsp dried fenugreek leaves
1 tsp coriander powder
1/2 tsp garam masala
1/2 cup milk
salt to taste
Onion-Ginger Paste
3/4 cup chopped onions – roughly
1/2 tsp ginger – chopped
Garnish
2 tbsp coriander – finely chopped

Nutritional information

985
calories
103.85 g
carbohydrates
49.65 g
protein
45.73 g
fat
951 mg
sodium
12 mg
cholesterol

Matar Tamatar

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 2
  • Easy

Ingredients

  • Onion-Ginger Paste

  • Garnish

Share

Matar tamatar sounds a bit like what it really is: Punjabi green peas and tomato curry. This dish is truly fun to eat. The green peas have a soothing effect and the red tomatoes give the dish a striking visual effect that will have your dinner guests thinking you are master chef, or at the very least a decent one. The secret ingredient to this curry is the onion-ginger paste; it enhances the flavor and balances out the aroma, so give it a try.

Health Benefits

Whatever you choose to call a tomato, whether it is matar tamatar, tomato, tomata, etc. it does not change that the tomato is one of the healthiest things you can eat. This is primarily due to the fact that tomatoes contain lycopene, a powerful antioxidant that has many health benefits. Lycopene protects the skin from the sun, improves heart health, and reduces the risk of developing certain types of cancer. Lycopene also protects your eyes from forming cataracts and other eye issues like, macular degeneration.

(Visited 7 times, 1 visits today)

How to make Matar Tamatar

  1. Combine the cashew nuts, curd, and cardamom in a blender.
    1. Blend to make a smooth paste.
    2. Set aside.
  2. Heat the oil in a deep pan.
    1. Add the cumin seeds and cook until they begin to crackle.
    2. Add the prepared onion-ginger paste.
    3. Sauté on a medium flame for 1 - 2 minutes.
  3. Add the dried fenugreek leaves, coriander powder, garam masala, salt, prepared cashew nut paste and 1 tbsp of water.
  4. Mix well and cook in a low flame for 2 minutes, while making sure to stir occasionally.
    1. Add the milk and ½ cup of water.
    2. Cook at a medium temperature for 2 minutes, while stirring occasionally.
  5. Add the green peas, tomatoes, and a little salt.
    1. Mix well and cook at a medium temperature for 2 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.

Trivia

Tomatoes are classified as a fruit and not a vegetable because they grow from a flowering plant.

 

Masala Bhaat
previous
Masala Bhaat
next
Mishal Pav
Masala Bhaat
previous
Masala Bhaat
next
Mishal Pav

Add Your Comment