Cooked matar,cinemon,garlic,laung,ginger,chilli,bay leaf
in a pressure cooker.

Pour half cups water. pressure cook till they have softened really well.

The time taken for them to cook depends on the time if they are fresh or new

They will take less time to cook. i pressure cooked for 4 whistles

When the pressure settles down on it's own in the cooker.

Open the cooker. mash a few matar and check if they have softened.

If not, then pressure cook for some more time.

Drain the cooker well and keep aside.
making matar kebab mixture

Now mash the matar and add besan,cashew paste,onion paste,red chilli powder,cumin powder,garam masalapowder,ghee and salt (according to taste)
mix very well.

Now take a small size of coal and burn on a heat and then put in a bowl and bowl put in a matar better bowl now add ghee upon the hot coal for smoking and lid it for 5 min

After 5 min remove the plate from the matar better bowl.

Then shape into small or medium sized balls first and then flatten them.

Pan frying the royal matar galouti
heat 1 or 2 tablespoons oil in a pan. place the kebabs.

Fry the matar kebabs till they are evenly cooked, golden and crisp.

When the base becomes golden, flip and fry the second side.

Remove the matar galouti kebab in a plate or tray.

Serve royal matar galouti kebabs hot or warm with any chutney or dip.😊