Matar Masala
A vibrant and flavorful North Indian curry featuring sweet green peas simmered in a rich, spiced tomato and onion gravy. This comforting dish comes together quickly and pairs perfectly with roti or rice.
For 4 servings
Sauté Aromatics
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- Add the asafoetida, followed immediately by the finely chopped onions.
- Sauté the onions for 6-8 minutes, stirring frequently, until they become soft and turn a light golden brown.
Build the Masala Base
- Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
- Add the tomato puree along with all the powdered spices: turmeric powder, red chili powder, and coriander powder. Add the salt.
- Mix everything well and cook the masala for 7-9 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala. This step is crucial for a deep flavor.
Simmer the Curry
- Add the green peas to the cooked masala and stir for 1 minute to coat them well.
- Pour in 1 cup of hot water, stir, and bring the curry to a gentle boil.
- Reduce the heat to low, cover the pan with a lid, and let it simmer for 8-10 minutes. If using fresh peas, it may take a few minutes longer. Cook until the peas are tender.
Finish and Garnish
- Uncover the pan. Stir in the garam masala and the crushed kasuri methi.
- Simmer for another 1-2 minutes to allow the final flavors to meld into the gravy.
- Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure the onion-tomato masala is well-cooked ('bhuno') until oil separates. This is the foundation of a good North Indian curry.
- 2Using hot water to make the gravy helps maintain the cooking temperature and results in a better-textured curry.
- 3A pinch of sugar (about 1/2 tsp) can be added with the tomatoes to balance their acidity and enhance the overall flavor.
- 4For a thicker gravy, you can lightly mash a tablespoon of the cooked peas against the side of the pan and stir it back into the curry.
- 5If you prefer a milder curry, you can deseed the green chilies or reduce the amount of red chili powder.
Adapt it for your goals.
Creamier Version
For a richer, creamier texture, add 2 tablespoons of cashew paste or fresh cream along with the garam masala at the end.
Aloo MatarAloo Matar
Add 2 medium-sized boiled and cubed potatoes along with the green peas to make the classic Aloo Matar curry.
Mushroom MatarMushroom Matar
Sauté 1 cup of sliced mushrooms separately until golden and add them to the curry along with the peas.
Matar PaneerMatar Paneer
Add 200 grams of cubed paneer (Indian cottage cheese) during the last 5 minutes of simmering for a protein-packed variation.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
High in Dietary Fiber
The combination of peas, onions, and tomatoes provides significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Antioxidants
Tomatoes, turmeric, and other spices are rich in antioxidants like lycopene and curcumin, which help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving of Matar Masala (approximately 1 cup or 265g) contains around 180-220 calories, depending on the amount of oil used.