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A rich and creamy North Indian curry where sweet green peas and crunchy cashews are simmered in a luscious tomato-onion gravy. Perfect for special occasions or a decadent weeknight meal, best served with naan or jeera rice.
For 4 servings
Prepare the Cashews
Create the Masala Base
Cook the Tomato Masala
A rich and creamy North Indian curry where sweet green peas and crunchy cashews are simmered in a luscious tomato-onion gravy. Perfect for special occasions or a decadent weeknight meal, best served with naan or jeera rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 367.23 calories per serving with 9.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Curry
Finish and Garnish
Replace ghee with a neutral oil like sunflower or avocado oil. Substitute fresh cream with 1/4 cup of full-fat coconut cream or more of the cashew paste for a creamy finish.
Add 2 tablespoons of crumbled khoya (mawa) or milk powder along with the cashew paste for an even richer, more decadent gravy.
Incorporate 200g of cubed paneer along with the green peas. You can lightly pan-fry the paneer cubes before adding them for better texture.
For a less heavy version, you can substitute the fresh cream with 1/4 cup of whole milk. Add it slowly while stirring and simmer gently for a minute.
Cashews are rich in monounsaturated fats, which are beneficial for heart health and can help in managing LDL (bad) cholesterol levels.
The tomato base provides lycopene, while spices like turmeric contain curcumin. These powerful antioxidants help protect the body's cells from damage caused by free radicals.
Both green peas and cashews are good sources of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
One serving of Kaju Matar Masala contains approximately 450-500 calories, primarily from the cashews, ghee, and cream. The exact count can vary based on the specific ingredients and quantities used.
It is a rich and calorie-dense dish, making it more suitable for special occasions than daily consumption. However, it does offer health benefits, such as heart-healthy monounsaturated fats from cashews and antioxidants from tomatoes and spices.
Yes, absolutely. To make it vegan, replace ghee with a neutral vegetable oil and substitute the fresh cream with full-fat coconut cream or a plant-based cream alternative.
The key to a creamy gravy is the cashew paste. Ensure you soak the cashews in hot water and then grind them to a completely smooth, silky paste. If the paste is grainy, the gravy will not be as creamy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken as it cools; you may need to add a splash of warm water or milk when reheating to adjust the consistency.
Yes, frozen peas work perfectly. There is no need to thaw them beforehand; you can add them directly to the simmering gravy as they cook very quickly.
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