Matar Ki Sabzi
This quick and healthy matar ki sabzi makes a great side dish to include in routine lunch/dinner. This sabzi goes well with phulka roti or plain paratha.

About This Matar Ki Sabzi Recipe
When it comes to the curry or sabzi, I end up using matar combined with other vegetables like aloo matar, mushroom matar, methi matar malai, etc.
But many times, I am out of vegetables. So that time I make this matar ki sabzi. Because I always have the bag of frozen peas in the freezer.
This is no onion no garlic recipe. This can be made Jain by skipping the ginger.
This sabzi is not completely dry-dry kind. But this sabzi is a semi-dry type when thick, moist gravy is coated with green peas.
Ingredient Notes
How To Make Matar Ki Sabzi? (Pics)
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
- Add crushed ginger, and green chili and saute for 30-40 seconds or until the raw smell of ginger goes away.
- Add chopped tomatoes and a pinch of salt.
- Mix and cook until tomatoes are soft and almost mushy.
- Add turmeric powder, red chili powder, and coriander powder.
- Mix and cook for a minute.
- Add green peas, remaining salt and water.
💡 Note: Here I am using frozen peas so I have added them directly here and will cook them for some time. But if using fresh green peas then boil them before adding them here as fresh takes longer to cook. - Cover and cook until peas are soft and tender.
- Lower the heat to the lowest possible and add whisked yogurt.
- Immediately stir the yogurt before it gets curdled. Let it simmer for 2-3 minutes. Most of the gravy thickens and coats the peas.
- Lastly, add freshly chopped cilantro.
- Mix and it is ready to serve.
Expert Tips For Matar Ki Sabzi
Serving Ideas
Check Out Other Green Peas Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Matar Ki Sabzi Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 small Green chili, crushed or chopped
- ½ cup Tomato, finely chopped
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- Salt to taste
- 1 ½ cups Green peas
- ½ cup Water
- 2 tablespoons Plain yogurt, (dahi or curd) whisked
- 2 tablespoons Cilantro or coriander leaves, chopped finely
Instructions
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.
- Add crushed ginger, green chili and saute for 30-40 seconds or until the raw smell of ginger goes away.
- Add chopped tomatoes and a pinch of salt. Mix and cook until tomatoes are soft and almost mushy.
- Add turmeric powder, red chili powder and coriander powder. Mix and cook for a minute.
- Add green peas, remaining salt and water. NOTE: Here I am using frozen peas so I have added them directly here and will cook them for some time. But if using fresh green peas then boil them before adding them here as fresh takes longer to cook.
- Cover and cook until peas are soft and tender.
- Lower the heat to the lowest possible and add whisked yogurt. Immediately stir the yogurt before it gets curdled.
- Let it simmer for 2-3 minutes. Most of the gravy thickens and coats the peas.
- Lastly, add freshly chopped cilantro. Mix and it is ready to serve.
Notes
- Stir the yogurt immediately into the gravy otherwise, it may get curdle and separate. Also, keep the gas heat low.
- Fresh or frozen peas: Frozen peas are blanched before freezing so it gets cooked faster than fresh peas. So if using fresh peas then boil or steam them before making sabzi.
- At the end of cooking, you may find sabzi has some gravy. But as it rests for 5 minutes, all the liquid gets soaked up by the green peas and you’ll be left with thick gravy coated with the peas.
Surprisingly good!
I didn’t have one of the spices and mistakenly put 1 1/2 cups water instead of 1/2 cup…
Nonetheless, it was still delicious! Since I had to drain out most of the excess water (and spices) I added some garam masala at the end.
I’ll be bookmarking this website!
Very glad to hear that it came out good.
Hope you enjoy other recipes too.
Perfect for a quick healthy side for chapathi 👍
Just the recipe I needed. Perfect timing. Thanks a lot.
Sure, Happy cooking!!