Matar Curry (मटर मसाला) is a creamy, delicious and tasty gravy dish from North Indian cuisine. To make this recipe matar (green peas) is cooked in onion tomato based gravy. It is a simple and amazing dish that cannot be ignored. The main ingredient of this recipe is matar (green peas). If you are bored with paneer gravy dishes, cook this dish. It can be easily made with available ingredients at home as it does not need a lot of ingredients. It is loved by all groups either elder or kids.
This curry has the goodness and nutrition of peas. There are so many dishes which are usually made with fresh peas like matar pulao, methi matar malai and aloo matar ki sabji. This matar curry has slightly sweetness in taste because of peas. This is a moderately spicy yet flavourful dish.
To make this matar masala, fresh green peas are used but if they are not in season, you may use frozen peas. Like other curries it also has onion tomato based gravy but you may cook this without onion. By adding cream, you can give a creamier and velvety texture. It doesn’t require lengthy process and can be prepared in less than 25-30 minutes.
It’s different and super tasty recipe than the other gravy recipes. You can prepare it for guests or on a special occasion. You can serve this with naan, laccha paratha, garlic naan, roti or roomali roti. You can serve it with plain rice or jeera rice.
try other peas recipes:
Matar pulao
Methi matar malai
Aloo matar curry
Matar ka achaar
Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
2 medium sized onion, chopped
3 tomatoes, chopped
1 green chilli
1 inch ginger, grated
2 tbsp oil
2 cloves
4 black peppercorn
½ tsp cumin seed
A small pinch heeng
¾ tsp. turmeric powder
1 tsp. coriander powder
½ tsp. red chilli powder
¼ tsp garam masala
2 bay leaf
1 green cardamom
1 cup water
Salt as per taste
2 tbsp cream
½ tsp kasuri methi, crushed
In a pan, take 1 tablespoon oil and heat it on medium to high flame. Add cumin seeds, heeng, cloves and black pepper.
When they splutter, add chopped onion, ginger and green chilli. Cook till translucent and raw aroma goes away.
Add chopped tomatoes and cook until become mushy.
Let them cool.
Grind tomato-onion mixture into a blender to a fine paste using a little water if required. Keep aside.
Heat remaining oil in a pan. Once it become hot, add 1 bay leaf and green cardamom.
Add onion tomato puree and turmeric powder.
Sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.
Add red chilli powder, salt and coriander powder. Mix properly all spices.
Add 1 cup water and boiled peas. Add garam masala and cook for 2-3 minutes and let the mixture cook until gravy turns thick. Add fresh cream or malai.
Crush kasuri methi in your palm and add in the gravy. Mix and cook for another 1 minute. Switch off the flame.
Serve hot with naan, roti or rice.
This curry has the goodness and nutrition of peas. There are so many dishes which are usually made with fresh peas like matar pulao, methi matar malai and aloo matar ki sabji. This matar curry has slightly sweetness in taste because of peas. This is a moderately spicy yet flavourful dish.
To make this matar masala, fresh green peas are used but if they are not in season, you may use frozen peas. Like other curries it also has onion tomato based gravy but you may cook this without onion. By adding cream, you can give a creamier and velvety texture. It doesn’t require lengthy process and can be prepared in less than 25-30 minutes.
It’s different and super tasty recipe than the other gravy recipes. You can prepare it for guests or on a special occasion. You can serve this with naan, laccha paratha, garlic naan, roti or roomali roti. You can serve it with plain rice or jeera rice.
try other peas recipes:
Matar pulao
Methi matar malai
Aloo matar curry
Matar ka achaar
Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
2 cup matar (green peas)2 medium sized onion, chopped
3 tomatoes, chopped
1 green chilli
1 inch ginger, grated
2 tbsp oil
2 cloves
4 black peppercorn
½ tsp cumin seed
A small pinch heeng
¾ tsp. turmeric powder
1 tsp. coriander powder
½ tsp. red chilli powder
¼ tsp garam masala
2 bay leaf
1 green cardamom
1 cup water
Salt as per taste
2 tbsp cream
½ tsp kasuri methi, crushed
Instructions:
Boil the green peas in a pressure cooker for 4 minutes or until they become soft.
In a pan, take 1 tablespoon oil and heat it on medium to high flame. Add cumin seeds, heeng, cloves and black pepper.
When they splutter, add chopped onion, ginger and green chilli. Cook till translucent and raw aroma goes away.
Add chopped tomatoes and cook until become mushy.
Let them cool.
Grind tomato-onion mixture into a blender to a fine paste using a little water if required. Keep aside.
Heat remaining oil in a pan. Once it become hot, add 1 bay leaf and green cardamom.
Add onion tomato puree and turmeric powder.
Sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.
Add red chilli powder, salt and coriander powder. Mix properly all spices.
Add 1 cup water and boiled peas. Add garam masala and cook for 2-3 minutes and let the mixture cook until gravy turns thick. Add fresh cream or malai.
Crush kasuri methi in your palm and add in the gravy. Mix and cook for another 1 minute. Switch off the flame.
Serve hot with naan, roti or rice.
Tips:
- If there is no availability of fresh peas, it can be cooked with frozen peas.
- You may add khoya in place of malai.
- Consistency of gravy depends on your choice.
- You can add some cashews to thick the gravy.
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