Matar Masala Recipe – Peas in Onion-Tomato Gravy
Matar Masala is a vibrant, flavorful curry made with fresh green peas (matar) simmered in a rich, aromatic onion-tomato gravy. This vegetarian dish is a staple in Indian cuisine, especially when fresh peas are in season. While dried peas are available year-round, nothing compares to the sweetness and delicate texture of fresh peas, which make this recipe truly special. The combination of spices and creamy cashew paste gives this dish a unique, indulgent taste. Matar Masala is perfect for a satisfying lunch or dinner, and it pairs wonderfully with phulka, pudina rice, and a refreshing side of tomato-onion-cucumber raita.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) | 1 cup |
| Oil | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 1-1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Kasuri methi (Dried fenugreek leaves) | Pinch |
| Salt | To taste |
| Garam masala powder | 1/2 teaspoon |
For the Masala Paste:
| Ingredient | Quantity |
|---|---|
| Onions (finely chopped) | 2 |
| Tomatoes (chopped) | 3 |
| Green chilies (finely chopped) | 3 |
| Garlic (finely chopped) | 10 cloves |
| Ginger (finely chopped) | 2-inch piece |
For the Cashew Cream:
| Ingredient | Quantity |
|---|---|
| Cashew nuts | 20 |
| Almond milk (Badam Milk) or water | 1-2 teaspoons |
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 14g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 200mg |
| Sugar | 3g |
Note: Nutritional values are approximate and can vary based on portion size and specific ingredients used.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Instructions
-
Prepare the Green Peas:
Begin by steaming the green peas until tender. You can use a steamer or microwave. Once done, set the peas aside. -
Make the Masala Paste:
In a preheated kadai (wok), add 1 tablespoon of oil. Sauté the chopped onions, ginger, garlic, and green chilies in the hot oil. Cook them until the onions become translucent and soft. Add the chopped tomatoes to the pan and cook until they soften and turn mushy. Once the mixture is ready, remove from heat and let it cool down. -
Grind the Masala Paste:
Once the tomato-onion mixture has cooled, transfer it to a blender or mixer grinder. Grind the mixture into a smooth, velvety paste. Set aside. -
Prepare the Cashew Cream:
To make the cashew cream, blend the cashew nuts with almond milk (or water) into a thick, smooth paste. Keep this aside for later use. -
Cook the Gravy:
In the same wok, heat the remaining 1 tablespoon of oil. Add cumin seeds and let them splutter, releasing their aroma. Once the cumin seeds start popping, add the ground masala paste and cook for about 5-7 minutes. Stir frequently until the oil separates from the sides of the paste. -
Add the Spices:
Add turmeric powder, red chili powder, coriander powder, salt, and a pinch of kasuri methi. Stir the spices into the paste and cook for another 3 minutes on medium heat to allow the flavors to meld. -
Simmer with Green Peas:
Now, add the cooked green peas to the masala. Stir well, allowing the peas to absorb the spices. Cook for an additional 5 minutes on low heat, checking the seasoning and adjusting salt as needed. -
Add Cashew Cream:
Once the peas have cooked through and the masala has thickened, add the prepared cashew cream. Stir gently, letting it bubble up and integrate with the gravy. Simmer for another 2-3 minutes on low heat until the gravy becomes creamy and rich. -
Final Touches:
Sprinkle garam masala powder on top and give it a final mix. Turn off the heat and garnish with fresh coriander leaves for a burst of color and freshness. -
Serve:
Serve this delicious Matar Masala with phulka, pudina rice, and a side of refreshing tomato-onion-cucumber raita for a complete, comforting meal.
Tips for the Perfect Matar Masala:
- Fresh vs. Frozen Peas: While frozen peas can be used in a pinch, fresh peas make a noticeable difference in flavor and texture. If you’re lucky enough to have access to fresh peas, make sure to take advantage of their sweetness and tenderness.
- Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red chili powder or green chilies. Conversely, for a spicier kick, feel free to increase the chili content.
- Creaminess: The cashew cream adds a beautiful richness to the dish. If you want a dairy-free version, you can also use coconut milk in place of almond milk.
- Serving Suggestions: This dish pairs wonderfully with a variety of Indian bread like naan, roti, or paratha, or it can be served with a simple bowl of steamed rice.
Conclusion
This Matar Masala recipe is an absolute delight for the senses. The freshness of the peas combined with the bold Indian spices creates a perfectly balanced dish that is rich, flavorful, and deeply satisfying. Whether you’re preparing a quick weekday lunch or a special weekend dinner, this dish will surely impress your guests and loved ones. Enjoy the magic of fresh seasonal produce and the vibrant flavors of Indian cuisine in every bite!
