Matar masala recipe

1. Soak the cashew nuts in warm water for half an hour.
While the cashew nuts are soaking, steam the peas in a pressure cooker until cooked.
Drain the soaked cashew nuts, and blend them with the tomatoes in a blender, until you get a smooth paste.
Heat the oil, and add the bay leaf, cloves, cardamoms and cinnamon and sauté for one minute.
Add the ginger chilli paste and the hing and sauté for half a minute.
Add the paste of tomatoes and cashew nuts and stir well
Cover the pan and allow the masala to cook for a minute
Whisk the yogurt using a hand held whisk until smooth.
Stir the masala in the pan until it thickens and then add the turmeric powder, red chili powder, cumin powder and garam masala powder.
Saute for a minute.
Lower the flame, and add the curd.
Stir the mixture immediately and quickly, until the yogurt is well combined with the masala.
Add the water to the mixture.
Add the cooked peas and salt and stir well.
Then add the milk powder and stir well
Allow the curry to cook on a low flame until it begins to simmer.
Once it simmers add the methi powder and stir the mixture.
Switch of the flame.
Pour the curry into a serving bowl and garnish with coriander leaves.