I know what you might be thinking, Sour cream in an Indian curry, but let me tell you ,yes you can add sour cream in a curry ,use the low fat version to make the curry more healthy and sour cream is actually a great and healthy alternative for full cream.
This peas curry gets its nice flavor from cilantro and richness from sour cream so in all it is really good & healthy combination of ingredients which makes an amazing Peas/Matar curry.
Ghee/ Clarified Butter:- 3 Tbsp
Onion:- 1 medium size
Garlic:- 3 cloves
Ginger:- 1 Tbsp
Cumin/Jeera:- 1 Tsp
Mustard/Rai:- 1/2 Tsp
Tomato:- 2 small
Cashews:- 10 pieces (soaked in warm water for 10 minutes)
Turmeric/Haldi:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Sugar:- 1 Tbsp
Peas:- 1 1/2 Cup
Cilantro(chopped):- 1/3 Cup
Sour Cream:- 1/8 Cup
Water as needed
1)In a blender blend together onion, garlic and ginger into a fine paste, set it aside.
2)Now blend tomatoes and soaked cashews too and set aside.
3)Heat ghee on a medium heat in a non stick pan.
4)When hot add cumin and mustard seeds, as soon as they start to crackle add onion, ginger and garlic paste. Fry until it becomes light brown in color.
5)Add tomato and cashews mixture along with the spices, mix everything well and cook for 5-7 minutes.
6)Add peas ,cilantro and sugar ,mix everything well.
7)Add water as needed (depending upon how much thick gravy you need)
8)Let it simmer until peas are cooked , turn off the gas and add sour cream to the curry.
Serve hot with roti/parathas/poori..