Matar Chi Usal Recipe – Green Peas in Onion Tomato Gravy
Matar Chi Usal, a traditional Maharashtrian dish, is a flavorful and aromatic green peas curry that will transport you to the kitchens of Maharashtra. The name “Matar Chi Usal” translates to “Green Peas Vegetable Curry” in Marathi, where ‘Matar’ means green peas, and ‘Usal’ refers to a spicy vegetable curry. This dish is a perfect combination of green peas, potatoes, and a medley of fragrant spices, offering a delightful vegetarian option for lunch or dinner. With its rich onion-tomato gravy, infused with ginger, garlic, and a hint of garam masala, Matar Chi Usal is a comforting dish that pairs wonderfully with hot rotis or steamed rice. For those who love simple yet aromatic curries, this recipe will quickly become a favorite.
Recipe Overview
- Cuisine: Maharashtrian
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Serving Size: Serves 4
- Difficulty Level: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) | 2 cups (fresh, preferably) |
| Potatoes (Aloo) | 2 (cubed) |
| Onions | 2 (finely chopped) |
| Tomato | 1 (chopped) |
| Garlic | 4 cloves (finely chopped) |
| Ginger | 1/2 inch (grated or chopped) |
| Oil | 2 tablespoons |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1 teaspoon (preferably Byadgi) |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam masala powder | 2 teaspoons |
| Coriander (Dhania) leaves | 1/4 cup (chopped, for garnish) |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~5 g |
| Carbohydrates | ~35 g |
| Fat | ~8 g |
| Fiber | ~6 g |
| Sodium | ~300 mg |
| Vitamin C | ~15 mg |
Instructions
-
Preparation:
Before you begin, ensure all the ingredients are ready to go. Rinse the green peas (if fresh) and set them aside. Peel and cube the potatoes. Chop the onions, tomato, garlic, and ginger finely. Set aside for easy access. -
-
Tempering the Spices:
In a heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter. As soon as the mustard seeds crackle, add 1/4 teaspoon of asafoetida (hing) to the oil for an aromatic touch. -
Sautéing the Onions and Aromatics:
Add the chopped onions to the pan and sauté them until they turn translucent and soft. Stir occasionally to avoid burning. Once the onions are cooked, add the grated ginger and finely chopped garlic. Sauté the mixture for another 3-4 minutes until the raw aroma of garlic disappears. -
Adding Spices and Potatoes:
Sprinkle in 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder, and 1 teaspoon Kashmiri red chilli powder. Stir the spices into the onion mixture and cook for 1-2 minutes to allow the flavors to meld. Next, add the cubed potatoes and mix them well with the spice mixture. Add about 1 cup of water to cover the potatoes, then bring the mixture to a boil. -
Cooking the Potatoes:
Cover the pan and cook the potatoes for 10-12 minutes or until they are halfway cooked. Check by piercing a potato cube with a fork—there should still be a slight firmness. -
Adding Green Peas and Tomatoes:
Once the potatoes are partially cooked, add the green peas and chopped tomato to the pan. Stir well to combine everything. At this stage, you can adjust the consistency of the gravy by adding a little more water, depending on how thick or thin you like your curry. -
Simmering the Curry:
Cover the pan again and let the Matar Chi Usal cook for about 15-20 minutes on low heat. The potatoes should be fully cooked, and the green peas should be tender. Stir occasionally to ensure nothing sticks to the bottom. -
Finishing Touches:
Once the curry has reached the desired thickness, add 2 teaspoons of garam masala powder and salt to taste. Stir the curry well and cook for an additional 2-3 minutes to allow the flavors to come together. -
Garnishing and Serving:
Turn off the heat and garnish the Matar Chi Usal with freshly chopped coriander leaves. Serve this delicious curry hot, paired with warm rotis, steamed rice, or even parathas. For an added touch, serve it with a side of carrot, cucumber, and tomato salad drizzled with lemon and coriander.
Serving Suggestions:
- With Rice or Roti: Matar Chi Usal pairs exceptionally well with steamed basmati rice or soft rotis. The fluffy rice soaks up the curry’s rich gravy, making every bite delightful.
- As a Side Dish: If you’re serving a multi-course meal, this curry also works well as a side dish alongside dals, curries, and vegetable preparations.
- For a Flavorful Twist: Add a squeeze of fresh lime juice or a dollop of yogurt on top of the curry for an extra zing.
Tips and Variations:
- Potato Variations: You can use boiled potatoes instead of cubed raw potatoes if you prefer a quicker cooking time.
- Peas Substitutes: If fresh green peas aren’t available, frozen peas can be substituted. Just add them at the same time you would add fresh peas.
- Heat Level: Adjust the level of heat by modifying the amount of red chilli powder based on your personal preference.
- Vegan Version: This recipe is already vegetarian, but if you’re looking for a vegan option, ensure that the garam masala doesn’t contain any dairy-based ingredients (most store-bought versions don’t, but it’s always good to check).
Final Thoughts:
Matar Chi Usal is more than just a green peas curry; it’s a comforting dish filled with nostalgia and flavors that take you back to the rustic kitchens of Maharashtra. The combination of green peas, potatoes, and aromatic spices offers a meal that’s both wholesome and delicious. The dish is not only a treat for the taste buds but also a perfect representation of the bold, aromatic Maharashtrian cuisine. Whether it’s a weeknight dinner or a special meal to share with loved ones, Matar Chi Usal will always find its way to your dinner table.
Enjoy this beautiful curry with your family and create memories over a bowl of Matar Chi Usal.
