Anjeeri matar Recipe with step by step pics – a rich, luscious gravy dish made with anjeer (dried figs) and matar (peas)
There is a certain charm to gravy based dishes, you might agree. Some of us in India, enjoy flat breads such as rotis or parathas more while others enjoy rice and other grains more. In either of the cases, a gravy based dish adds a certain comfort, a completion to the meal, whether you are in the northern parts of India or elsewhere.
One such side dish is Anjeeri matar. This dish can be equated with the rich Mughlai and Awadhi cuisine wherein nuts, cream, yogurt, butter etc are used to enrich the gravy. In this dish, figs (anjeer) and yogurt (curd) bring in the richness.
One must not ofcourse forget The benefits that figs bring in, such as, being rich in potassium, they help in maintaining blood pressure and also being rich in fiber, they are beneficial to our digestive system.
I prepared this dish in fond memory of another dish I had eaten in a restaurant, anjeeri gobhi. This is my attempt to recreate the dish at home using matar (peas) instead of gobhi (cauliflower). It was enjoyed by my family very much.
You will taste the rich sweetness of the figs and the tang from the yogurt in the gravy, with the spice hit by the green chilies (which can be adjusted to taste), in a background of a slight hint of the other spices.
You can also try this dish with gobhi (cauliflower). If you do wish to, then blanch the cauliflower in boiling water until just tender, drain well and use in the dish instead of peas.
Serve Anjeeri matar with roti, naan, paratha or with steamed rice.
How to make anjeeri matar
1. First, add roughly chopped onion and tomato to boiling water and simmer for 5 minutes.
2. Then, drain the water completely. Add this to a mixer/grinder and make a smooth puree. No need to add any water while grinding the onions and tomatoes.
3. Now, prepare a paste/puree by grinding together 8 roughly chopped dried figs (anjeer), ¾ cup of fresh yogurt (curd), ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder and ½ teaspoon of garam masala. For this, first pulse the ingredients a couple of times.
4. Then add ¼ cup of water and grind to a smooth paste. Keep this aside.
5. Now, heat 1 tablespoon of oil in a kadhai (pan). Add 1 teaspoon of cumin seeds (jeera) and allow them to splutter. Add 1 tej patta/bay leaf, stir for a few seconds.
6. add the onion-tomato puree and stir. This might splash, hence be careful here.
7. Add 1 teaspoon of ginger-garlic paste, stir and cook. [you can also add the ginger garlic paste with the cumin +bay leaf (tej patta) tadka or tempering].
8. Saute and cook this paste, until you notice specks of oil along the edges or at the top.
9. Now, add 1.5 cups of frozen peas or cooked peas (fresh green peas which have been cooked or steamed until just tender). Mix and cook for 1 to 2 minutes.
10. now add the anjeer and curd paste, mix and cook at Low heat.
11. add 2 tablespoons of water. Also add salt as per taste. Mix well and cook again at low heat until the gravy comes to a boil.
12. Once the gravy comes to a boil, you can adjust its consistency, by adding more water if required at this stage.
13. Lastly, add ½ teaspoon of garam masala powder. Stir and then turn off the heat. Garnish with chopped fresh coriander leaves and serve.
14. Serve anjeeri matar with naan or roti or parotta or steamed rice.
Some more Matar recipes
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for the onion-tomato puree
- 1 roughly chopped large onion
- 1 roughly chopped tomato
for the ground paste
- 8 dried figs roughly chopped (anjeer)
- ¾ cup of fresh full fat yogurt (curd)
- 3 roughly chopped green chilies - adjust to taste and tolerance
- ½ teaspoon of turmeric powder
- ½ teaspoon of red chili powder - adjust to taste
- ½ teaspoon Garam Masala Powder
- ¼ cup water for grinding
- 1 tablespoon of oil
- 1 teaspoon of cumin seeds
- 1 tej patta (indian bay leaf)
- 1 teaspoon Ginger-Garlic Paste
- 1.5 cups frozen green peas (if using fresh peas, cook or steam them separately until just tender, then use)
- 2 tablespoons of water
- ½ teaspoon Garam Masala Powder
- salt to taste
- 2 tablespoons of finely chopped fresh coriander for garnish
for onion-tomato puree
- First, roughly chop the onion and tomato.
- Add this to boiling water. Simmer for 5 minutes, turn off the heat, drain. Allow the onions-tomatoes to cool.
- Then grind the lightly boiled onion and tomato to make a smooth puree. This will not require any water. Keep this ready.
for ground paste
- When the onions-tomatoes are cooking, you can make this ground paste.
- To make this paste, add roughly chopped figs (anjeer), fresh yogurt (dahi), turmeric powder, red chili powder, garam masala and roughly chopped green chilies to the mixer grinder jar. Grind adding ¼ cup of water to prepare a smooth paste. For this, first pulse the ingredients a couple of times, then add water and grind until it forms a smooth paste. Keep this ready.
making anjeeri matar
- Heat oil in a kadhai (pan).
- Add cumin seeds (jeera). Allow this to splutter. Then add the bay leaf (tej patta), stir for a few seconds.
- Now, add the onion-tomato puree, mix. While adding the puree it might splash, so be careful at this stage.
- Now, add ginger-garlic paste, mix that in. Cook this mixture until you see few specks of oil along the edges or at the top.
- Then, add the frozen peas or cooked peas, mix. Bring to a boil.
- Now, add the ground paste at low heat, combine this well, adding 2 tbsp water and salt to taste and cook until it comes to a boil.
- Once the anjeeri matar gravy comes to a boil, you can adjust its consistency, by adding more water if required at this stage.
- Now, add ½ teaspoon of garam masala, mix and turn off the heat.
- Garnish with fresh coriander.
- Serve anjeeri matar with any flat bread of your choice, such as naan, paratha or roti or with rice.
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