Matar Ki Sabji (Dry Green Peas Sabzi)

Matar ki sabji is a simple North Indian dry vegetable dish made with green peas, herbs and everyday Indian spices. This easy matar sabzi comes together quickly and makes a comforting meal with roti, phulka or paratha. You can make it with fresh peas or frozen green peas, depending on what you have. The recipe is naturally vegan, gluten-free and does not use onion or garlic.

About Matar Ki Sabji

This dry matar ki sabji is one of those everyday home-style recipes that proves simple food can be full of flavor. Tender green peas are lightly cooked and tossed with green chilies and some ground spices. A finishing touch of dry mango powder (amchur powder) adds a pleasant tang that balances the natural sweetness of the peas.

I prefer making this matar sabzi with fresh green peas during winter, when they are sweet, tender and full of flavor. Frozen green peas also work well and make this recipe easy to prepare throughout the year.

For this recipe, you can either steam or boil the green peas. I usually steam them, as they retain their texture and taste well. In the step-by-step photos, I have shown how to steam green peas in a stovetop pressure cooker.

This is also a no onion, no garlic matar sabzi. It can be packed in a lunch box with roti, phulka or wheat bread. For young children, skip the green chilies and reduce the quantity of spice powders.

Serve matar ki sabji with roti, chapati, phulka, plain paratha or Ajwain Paratha. It also works well as a side dish with a simple Toor Dal and rice meal. This dry sabzi also packs well in a lunch box.

Like many dry sabzi recipes, matar ki sabji tastes good with a bowl of homemade Curd on the side. You can also try other everyday dry Vegetable Recipes such as 

1. Aloo Methi
2. Mooli ki Sabji
3. Karela Sabji
4. Palak ki Sabji
5. Aloo Shimla Mirch Sabji

How To Make Matar Ki Sabji (Stepwise)

Cook Green Peas

1. Rinse 1½ cups fresh green peas (matar) and place them in a small steel bowl or pan. Do not add any water to the bowl.

2. Pour 1½ cups water into a 2-litre stovetop pressure cooker.

3. Place a small steel trivet inside the cooker and keep the bowl of green peas on the trivet.

4. Cover with the pressure cooker with a lid and pressure cook on medium to medium-high heat for 5 to 6 whistles or about 6 to 7 minutes.

Instead of steaming, you can also boil the peas in a pan until tender.

5. Once the pressure drops naturally, open the cooker and check if the peas are cooked and tender.

6. If there is any water left in the bowl, drain it well and keep the cooked green peas aside.

Also measure and keep all the ground spices ready before you begin cooking.

Make Matar ki Sabji

7. Heat 1 tablespoon oil in a pan or kadai over low to medium-low heat. Add 1 to 2 slit green chilies and sauté for a few seconds until fragrant.

Tip: You can also use ghee instead of oil.

8. Add the steamed green peas.

9. Mix well so the peas are lightly coated with the oil.

10. Reduce the heat to low or turn off the heat. Add the following ground spices:

• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri Chilli Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon fennel powder (saunf powder)
• ½ teaspoon Cumin Powder
• ½ teaspoon Garam Masala

13. Mix the ground spices evenly with the peas and sauté for about 1 minute on a low heat.

14. Add salt to taste and ½ teaspoon amchur powder (dry mango powder). For a tangier taste, increase the amchur to 1 teaspoon.

Tip: Instead of amchur, you can add ½ to 1 teaspoon lemon juice. If you like, season with a little Chaat Masala and black salt for a different flavor.

15. Mix well and sauté for another minute.

16. Turn off the heat and finish with 1 to 2 tablespoons of chopped coriander leaves. Mix gently.

17. Serve matar ki sabji hot with Roti, phulka or Paratha with a side of curd (yogurt), mango pickle or lemon pickle.

Helpful Tips

1. Fresh or frozen peas: You can make this recipe with either fresh or frozen green peas. Fresh winter peas have the best flavor and natural sweetness, but frozen peas are a convenient option and work just as well.
2. Steaming or boiling: I prefer steaming the peas as they stay tender without becoming waterlogged. You can also boil them in a pan until just cooked. Avoid overcooking, as the peas can turn mushy.
3. Cooking fat: You can use either oil or ghee. Ghee gives the sabzi a richer flavor.
4. Adjust the spice level: For a milder version, especially for kids, skip the green chili and reduce the red chilli powder. You can always decrease or increase the spices to suit your taste.
5. Adjust the tanginess: Add up to 1 teaspoon amchur powder if you prefer a more tangy sabzi. You can also use ½ to 1 teaspoon lemon juice instead. A pinch of chaat masala and black salt can also be added for a slightly chatpata flavor.
6. Keep the spices ready: Since this recipe cooks quickly, measure and keep all the spices ready before you start sautéing. This helps prevent the spices from overcooking or burning.
7. Storage: Leftovers keep well in the refrigerator for a day. Reheat gently in a pan or microwave before serving. If the sabzi looks dry after refrigeration, sprinkle a teaspoon or two of water while reheating.