या मटार मसाल्यासोबत १ नाही तर २ पोळ्या जास्त खाल । Fresh Matar Masala Recipe MadhurasRecipe

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झटपट होणारा आणि चविष्ट मटार मसाला करण्यासाठी लागणारे साहित्य
• २५० ग्रॅम मटार
• पाणी
• मीठ
• चिमूटभर साखर (ऐच्छिक)
• २ बारीक चिरलेले कांदे
• २ बारीक चिरलेलेटोमॅटो टोमॅटो
• २~३ लसूण पाकळ्या
• १/४ कप / ५० ग्रॅम शेंगदाणे
• २ चमचे किसलेलं सुकं खोबरं
• १/२ चमचा जिरं
• १ मोठा चमचा तेल
• कढीपत्ता
• १ चमचा धनेपूड
• १ चमचा लाल तिखट
• चवीनुसार मीठ
• १ चमचा किचन किंग मसाला
• बारीक चिरलेली कोथिंबीर

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00:00-Introduction
00:33-Peeking matar beans
01:15-Boiling the matar
02:39-Making masala
05:08-Tadka and fry the masala
05:59-Adding blended masala and spices
07:12-Adding cooked matar
07:50-Adding coriander leaves
07:54-Serving

Matar masala is a very easy yet tasty recipe. Fresh matar are cooked in gravy and served. This is a quick and easy recipe. This matar masala looks tempting and tastes just awesome. fresh matar shrink while cooking. IK will share tips to avoid that. Methods can vary from place to place. If your recipe is different than mine, please share your recipe in the comment box below. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 250 gm Matar beans
• Water
• Salt
• A pinch of Sugar (Optional)
• 2 finely chopped Onions
• 2 finely chopped Tomatoes
• 2~3 Garlic cloves
• 1/4 cup / 50 gm Peanuts
• 2 tsp grated dry Coconut
• 1/2 tsp Cumin seeds
• 1 tbsp Oil
• Curry leaves
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• Salt to taste
• 1 tsp Kitchen king masala
• Finely chopped Coriander leaves

Method:
• Wash matar really good and add water and salt.
• Boil the matar on medium heat for 10 minutes.
• If you follow this step, them matar won’t shrink while cooking.
• You can add sugar too if you want. Sugar helps to retain the green color of matar.
• Adding sugar is optional. You can skip it if you don’t want.
• Turn off the gas and keep the pan aside.
• Dry roast peanuts on medium heat until they get reddish color.
• When peanuts are almost roasted, add dry coconut, cumin seeds and garlic and roast it well
together.
• Turn off the gas and let the mixture cool down completely.
• Blend it well together into coarse paste and keep it aside.
• Heat up oil in a pan and add curry leaves and onion.
• Fry it well until onion gets nice golden color and add tomato.
• Fry it well together for another 5 minutes.
• Add 2 tsp blended masala, coriander powder, red chili powder, salt and kitchen king masala and
fry it well together for about 2 minutes.
• You can use garam masala or goda masala or kala masala or kanda lasun masala or any other
masala that you use regularly in place of kitchen king masala.
• When the mixture dries out, add a little water in which we cooked matar and fry well for 2 more
minutes.
• When oil is released from the masala, add the cooked matar along with water and mix well.
• Simmer the bhaji for about 4-5 minutes.
• Add coriander leaves and turn off the gas. Matar masala is ready.
• Serve it with chapati or fulka. It goes well with rice too.

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