Almond Peas Curry - Matar Badam Curry is a spicy, a little tangy, slightly sweet and full of that yummy curry flavor.
Heyyyy! I wish you the Happiest Weekend!
I hope you guys are having a great weekend, and are enjoying your most relaxing time with your family and friends.
Do I have something delicious to share with you on this relaxing weekend? Yes, I do! 😀
As I have always said that I am a CURRY lover, and not to mention that this is a big thing in my family! It’s been so long since I shared any curry recipe with you guys. I apologize to you for that because I have been enjoying curry all these times, yet did not share with you. 🙁
The reason is that I am always experimenting with my food. Thus, it is very hard to decide upon which one to share with you. You all are so PRECIOUS to me. And I want to share only the crème de la crème with you all. However, sometimes it is the hardest thing to decide—what to share and what not to share! 🙄
Anyways, let’s talk about the recipe I am sharing with you today. This is a curry recipe, and I made this on last Friday. When I was standing in my kitchen peeling the soaked almonds, I kept thinking, “WOW”, this is gonna be an amazing curry recipe. 😛
This was the 8th time I made this curry. So I knew exactly what to do. No brain exercises were needed this time, as I wanted to duplicate exactly the same version as before which some of my friends and family members loved so much. 😆
You might have GUESSED by now, that I am using soaked almonds as an ingredient in my curry. You are right! I am using Almonds in my curry as a main ingredient, and the name of curry is yet to be revealed. 😉
One day I was sitting alone, lost in my thoughts of our Nainital (a hill-station in India) trip back in 2008. We went on a road trip with family from Jaipur to Nainital. And suddenly I started to crave for Kaju Curry we had during our trip. My thoughts then made me excited for a nutty curry. But I wanted to make a healthier and newer version. SO I did some brainstorming, and the answer was ‘Almond Peas Curry - Matar Badam Curry’. This was the day of invention of my yummy Almond Peas Curry! 🙂 LOVED. IT!
There’s another curry that I love so so much, and that is Kaju (cashew-nuts) Curry. This was one of the best I ever had at a roadside eatery (Dhaba) during our visit to india in 2008.
It was lunch time in the cold month of December, and we were all so hungry. So we mutually decided to have lunch on a roadside eatery. Abhishek ordered kaju curry there, but to be very honest I was a bit skeptical about ordering kaju curry from a roadside eatery. 😐
And I was so wrong! The moment I smelled that unforgettable aroma of that nutty and flavorsome curry, I was just dying to have a bite of that curry with hot Naans we then ordered. Mmmmm, this was one of the best Kaju Curries I have ever tasted. Nom nom nom! 🙂
I can still feel the exotic taste of that aromatic and exotic kaju curry. Ummm, it was so delish.
You ask, am I sharing kaju curry recipe with you guys? No, I am not. Then why am I sharing these memories of best Kaju Curry ever? I am glad you asked. Welp, I am not sharing kaju curry, but I am sharing a recipe inspired by this awesome curry. You can call this kaju curry ‘The Mother of my Almond Peas Curry’ or my CURRINSPIRATION. 😎
When it comes to nuts, almonds are considered to be HEALTHIER, if we compare with cashew-nuts. And this is my particular reason behind the invention of ‘Almond Peas Curry - Matar Badam Curry’.
After my invention of Almond Peas Curry—whenever I have the cravings for some rich-creamy Nutty curry, and whenever I NEED it so badly, I simply cook it. Actually, it’s not about the curry only, I feel like that with many other foods too. 😉
For us, this Almond Peas Curry - Matar Badam Curry was the bestest meal of the week. This curry is kind of dreamy-creamy. And the flavors are so awesomely good. This is spicy, a little tangy, slightly sweet and full of that yummy curry flavor.
Just the perfect amount of spices added for flavour, milky touch for creaminess, almonds flour for richness, green peas for vibrant contrast, and peas will pop in your mouth as soon as you will take a bite. 🙂
This is all about this simple yet perfectly delicious & indulging dish. I usually have this with plain paratha, but you shouldn’t stop right here. Go crazy and have it with whatever your curry lover heart desires. This curry is a classic, nuttylicous, and just beyond YUM!
I have also added some ground ALMONDS and some milk powder to this. And for a healthier twist I have used margarine instead of butter, but you can use butter if you wish!
This recipe is so easy that there is not a lot to say about it other than it’s super delicious, and kind of comfy on these cold-freezing winter days. Plus, this is the healthier version of a rich creamy curry, so you can even make some extra curry for the next day’s LUNCH. Double Bonanza!:-)
Nice, isn’t it!
Heat the 1 tbsp oil in a pan. Add onion, ginger, garlic, and green chili. Saute for 4-5 minutes. Remove from heat and let it cool completely.
Now grind to make a fine paste, and keep aside.
Heat another pan, and add 2 tbsp oil, and 2 tbsp margarine/butter to it.
Add cinnamon, cloves, bay leaf and cumin seeds.
When they crackle add onion, ginger-garlic paste and sauté till it leave oil from the sides.
Add ground almonds, milk powder and mix well. Sauté for 3-4 minutes.
Add tomato puree, tomato ketchup and sauté for 3 minutes. Now add turmeric powder, red chili powder, garam masala powder, and salt.
Add cream, milk, and sugar. Mix well and sauté for 2 more minutes.
Add peeled almonds, and green piece and milk and bring to a boil. Cover the lid and cook for 5 minutes on medium low heat.
Garnish with chopped almonds, and serve hot with any of your favourite flatbreads.
- almonds, soaked in water overnight, and peeled - 1 cup
- ground almonds - ¼ cup
- cinnamon - 1 piece
- cloves - 4
- bay leaf - 2
- cumin seeds - 2 tsp
- onion cubed - 2
- garlic cloves - 4
- ginger, cubed - 2 pieces
- green chili, roughly chopped - 2
- green peas - 1 cup
- tomato puree - ¾ cup
- tomato ketchup - 2 tbsp
- a pinch of turmeric powder
- milk - ¼ cup
- ½ tsp chilli powder
- garam masala powder - ¼ tsp
- fresh cream - ¼ cup
- milk powder - ¼ cup
- sugar - 2 tsp
- oil - 3 tbsp
- margarine or butter - 2 tbsp
- salt as per taste
- Heat the 1 tbsp oil in a pan. Add onion, ginger, garlic, and green chili. Sauté for 4-5 minutes. Remove from heat and let it cool completely. Now grind to make a fine paste, and keep aside.
- Heat another pan, and add 2 tbsp oil, and 2 tbsp margarine/butter to it.
- Add cinnamon, cloves, bay leaf and cumin seeds. When they crackle add onion, ginger-garlic paste and sauté till it leave oil from the sides.
- Add ground almonds, milk powder and mix well. Sauté for 3-4 minutes.
- Add tomato puree, tomato ketchup and sauté for 3 minutes. Now add turmeric powder, red chili powder, garam masala powder, and salt.
- Add cream, milk, and sugar. Mix well and sauté for 2 more minutes.
- Add peeled almonds, and green piece and milk and bring to a boil. Cover the lid and cook for 5 minutes on medium low heat.
- Garnish with chopped almonds, and serve hot with any of your favorite flatbreads.