Punjabi kitchens make their matar nawabi with a lighter hand on oil and a longer, slower masala — this version follows that house style. About 40 minutes from fridge to table.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧀Heavy Cream3 tbsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🧈Ghee2 tbsp
🌶️Turmeric Powder1/2 tsp
🫛Green Peas250 g, chopped
🫙Cashews3 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🍇Golden Raisins2 tbsp
Optional extras
🌿Fresh Cilantrohandful, to finish
🌿Green Cardamom2, crushed
Instructions
1
Heat the ghee in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Add the green peas and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
7
Season with salt, garam masala and reduce to the consistency you like.
8
Take it off the heat and finish with a swirl of cream and a crush of kasuri methi between your palms.
Chef's tip
If the masala catches on the pan, splash in a spoon of water and keep going; never rush this stage.
