Degi Matar Masala is a rich, flavorful North Indian dish made with green peas cooked in a spicy, aromatic tomato-based gravy. This recipe is perfect for those who love bold and authentic flavors, as it uses special Degi masala to enhance the taste.

Ingredients

- 2 cups green peas (fresh or frozen)

- 2 medium-sized onions, finely chopped

- 2 medium-sized tomatoes, finely chopped

- 2 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 2-3 bay leaves

- 2-3 cloves

- 1-inch cinnamon stick

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1/2 teaspoon kasuri methi (dried fenugreek leaves)

- 2 tablespoons oil or ghee

- Salt to taste

- Fresh coriander leaves for garnish

Instructions

1.   Preparation

   - If using fresh peas, boil them until tender. If using frozen peas, thaw them and set aside.

2.  Tempering the spices

   - Heat oil or ghee in a pan over medium heat.

   - Add cumin seeds, bay leaves, cloves, and the cinnamon stick. Sauté until the spices release their aroma.

3.   Cooking the base

   - Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

   - Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

   - Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

4.   Adding the spices

   - Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.

5.   Cooking the peas

   - Add the green peas to the pan and mix well with the masala. Cook for a few minutes, stirring occasionally.

   - Add a little water to achieve the desired consistency and bring it to a boil.

   - Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.

6.   Finishing touches

   - Add garam masala and kasuri methi to the curry. Mix well and cook for another 2-3 minutes.

   - Garnish with fresh coriander leaves before serving.

Serving

Degi Matar Masala pairs wonderfully with rice, roti, or naan. Enjoy this hearty and aromatic dish with your favorite sides!

Tips for the Best Degi Matar Masala

• Use fresh green peas for the best taste, but frozen peas work well too.

• Adjust spice levels according to your preference.

• For a richer texture, add a little cream at the end.

• Serve with a side of onion salad and lemon wedges for extra zest.

(FAQ's)

1. What is Degi mirch, and can I substitute it?
   Degi mirch is a special red chili powder that gives color and mild heat. You can use Kashmiri red chili powder as a substitute.

2. Can I make this recipe without curd?
   Yes, you can skip curd and use a bit of fresh cream or coconut milk for a different texture.

3. How can I make Degi Matar Masala more flavorful?
   Slow-cooking the masala and using kasuri methi enhances the flavor significantly.

4. Is this dish vegan?
   To make it vegan, replace curd with coconut yogurt or skip it altogether.

5. Can I prepare this in advance?
   Yes! Degi Matar Masala tastes even better the next day as flavors develop over time.

I hope you enjoy making and savoring this delectable curry! If you have any questions or need more recipes, feel free to ask. 🍛