Matar Masala Recipe (Green Peas Curry)

Matar Masala Recipe – This is North Indian, restaurant style green peas curry recipe. Like other restaurant style gravy dishes, this one is also creamy, rich and delicious.

Matar Masala Recipe (Green Peas Curry), Green Peas Masala

The gravy is made from onion tomato just like typical north indian gravy. Addition of cashew nuts and heavy cream makes it rich and creamy.

To make this matar masala, fresh green peas are used. So it is called green peas masala. The slight sweetness of peas goes well with spicy, creamy gravy.

Today’s recipe is gravy version, I have already shared the dry version – Matar ki sabzi.

Whenever the fresh green peas are available in the season, you must make this. Here I have used frozen green peas since I rarely get my hands on fresh ones.

Green peas are hubby’s favorite and peas paratha is his most favorite. Since he loves peas, I use them very often in my cooking and most of the times I combine them with other veggies like aloo matar, mushroom matar, gobi matar, cabbage sabzi (w/ matar and aloo), methi matar malai.

Check out other curry recipes
Mixed veg curry // Mushroom masala // Capsicum curry // Kaju butter Masala // Corn capsicum masala

How to make Matar Masala Recipe (Step by Step Photos):

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1) Take ginger and garlic into a grinder jar.

2) Grind coarsely or make paste and remove it to a small bowl. Alternately you can use premade ginger garlic paste or freshly grate them.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

3) In the same grinder jar add chopped tomatoes and cashew nuts.

4) Grind it into smooth puree. Keep it aside.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

5) On other side, boil the green peas in plenty of salted water till they are soft and tender. Drain the water and keep the boiled peas aside. Alternately you can boil the peas in pressure cooker or microwave. I prefer to cook them in a pan so that they retain its bright green color.

6) Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, green cardamoms, black cardamom, cloves and cinnamon stick). Saute for a minute or so and you will have nice aroma of the spices. Then add cumin seeds and let them sizzle.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

7) Add chopped onions.

8) Mix and cook till they are soft and light pink or translucent in color.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

9) Now add prepared ginger garlic paste.

10) Mix and saute for a minute or till the raw smell of ginger garlic goes away.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

11) Now add cashew-tomato puree.

12) Mix and let it cook.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

13) Keep stirring occasionally and continue cooking.

14) Cook till all the moisture evaporates and it becomes thick paste.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

15) Now add salt, turmeric powder, red chili powder and coriander powder.

16) Mix and saute for a minute.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

17) Now lower the heat and add yogurt.

18) Mix immediately.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

19) Add water to make gravy consistency. Again crank heat to the medium and let it come to simmer. And cook for 5 minutes.

20) Now add garam masala, kasoori methi and green cardamom seeds powder.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

21) Mix well.

22) Now add boiled peas.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

23) Mix and let it come to a simmer.

24) Lastly add heavy cream.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

25) and cook for 2 minutes. Turn off the stove.

26) Garnish with chopped coriander leaves and green peas masala is ready to serve.
Matar Masala Recipe (Green Peas Curry), Green Peas Masala

Serving suggestion: Serve this matar masala or green peas curry with roti, paratha, naan, kulcha or tandoori roti. It can be served with rice or jeera rice.

Matar Masala Recipe (Green Peas Curry), Green Peas Masala

Matar Masala Recipe (Green Peas Curry), Green Peas Masala
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Matar Masala Recipe (Green Peas Curry), Green Peas Masala

Matar Masala Recipe - This is North Indian, restaurant style green peas curry recipe.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

To grind into puree:

  • 2 Tomato roughly chopped
  • 5-6 Cashew nuts

For making Green Peas Curry Recipe:

  • ½ inch Ginger roughly chopped, (Instead use paste or freshly grated or minced)
  • 2 Cloves Garlic roughly chopped, (Instead use paste or freshly grated or minced)
  • 1 ½ cups Green peas
  • 2 tablespoons Oil
  • 1 Bay leaf
  • 2 Cloves
  • 2 Green cardamoms
  • 1 Black cardamom
  • 1 inch Cinnamon stick
  • ½ teaspoon Cumin seeds
  • ½ cup Onion finely chopped
  • Salt to taste
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • 3 tablespoons Plain yogurt (Curd or dahi)
  • ¾ cup Water
  • ½ teaspoon Garam masala
  • ½ teaspoon Kasoori methi (Dried fenugreek leaves)
  • ¼ teaspoon Green cardamom seeds powder
  • 2 tablespoons Heavy whipping cream or fresh cream or malai
  • 1 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Preparation:

  1. Coarsely grind the ginger and garlic into the grinder.
  2. Then make smooth puree of tomatoes and cashews, keep it aside.
  3. On other side, boil plenty of water along with salt. Once it starts boiling add green peas and boil till they are soft and tender.

Making Matar Masala Recipe:

  1. Heat the oil in a pan on medium heat. Once hot add whole spices and cumin seeds, saute for a minute you will notice nice aroma of the spices.
  2. Then add onions and cook till they are soft and translucent.
  3. Now add ginger garlic paste and cook for a minute or till the raw smell of ginger garlic goes away.
  4. Add tomato-cashew puree and cook till all the water evaporates and it becomes thick paste. Do stir in between to make sure that it is not sticking to the bottom of the pan.
  5. Now add salt, red chili powder, turmeric powder and coriander powder, mix and cook for a minute.
  6. Lower the heat and mix in the yogurt immediately.
  7. Add water as per your liking gravy consistency, crank the heat back to medium and let it simmer for 5 minutes.
  8. Now add garam masala, kasoori methi and cardamom seeds powder. Also mix in boiled green peas and cook for 2 minutes.
  9. Lastly add heavy cream and coriander leaves, mix and cook for a minute.
  10. Then turn off the stove and it is ready to serve.

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2 Comments

  1. Nirav
    • Kanan