John Myers
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Indian: Anjeer Mattar Gravy (peas in Fig and Yogurt Sauce)
The perfect indian: anjeer mattar gravy (peas in fig and yogurt sauce) recipe with a picture and simple step-by-step instructions.
Onion and tomato puree
- 1 size Onion – roughly cut
- 1 size Tomato – roughly cut
Sauce base
- 8 dried Figs (alternatively 12 dates)
- 300 g Yogurt (full fat)
- 1,5 -2 Stück Green chillies – roughly cut
- 0,5 tsp Each turmeric and garam masala
- 70 ml Water
further ingredients:
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 piece (Indisches) Lorbeerblatt
- 2 Toes Garlic seedling removed and finely grated
- 2 -3 cm Ginger – peeled and finely grated
- 250 g Peas (frozen)
- 50 ml Water
- 0,75 tsp Salt
- 0,5 tsp Garam Masala
- 2 tbsp Coriander leaves – chopped
Onion and tomato puree
- Put the coarsely chopped onions and tomatoes in boiling water and simmer for 5 minutes, strain, let cool a little and puree. Keep ready.
Sauce base:
- Puree the ingredients for the sauce base until a soft paste is formed. Keep ready.
Preparation:
- Heat some oil in a saucepan and let the cumin seeds sizzle in it until they are fragrant. Add the bay leaf and roast for a few seconds.
- Now carefully add the onion and tomato mixture and stir in. Mix in the garlic and ginger and simmer until the oil settles.
- Add the frozen peas and 50 ml of water, mix in and bring to the boil.
- Switch back to a low flame, add the sauce base and salt and slowly bring to the boil. Let simmer until the desired consistency is achieved.
- Stir in ½ teaspoon Garam Masala and switch off the stove. Scatter chopped coriander leaves on top.
- Serve with flatbread or rice.
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