dry green peas recipe | matar ki sabzi recipe | green peas sabzi recipe

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Dry green peas recipe with step by step photos. Simple, easy and delicious green peas sabzi that goes very well as a side dish with chapatis or phulkas.

matar ki sabzi recipe, dry green peas recipe

For the recipe You can use fresh or frozen green peas. both work well. When I make matar sabzi, I steam the green peas. You can even boil the peas.

I have shown the method of steaming green peas in pressure cooker in the step by step pics. The recipe is also a no onion no garlic matar sabzi.

This sukhi matar ki sabzi can also be packed in kids tiffin box as a side with rotis or wheat bread. For small kids you can skip the green chilies and reduce the amount of spices. I have used green chilies which are not spicy or hot in the recipe.

Usually when I make dry sabzis, I also set some curd. Homemade curd accompanies any dry sabzi very well with rotis. You can check the following dry sabzis which I have already shared on website like:

  1. Aloo gobi
  2. Potato fry
  3. Aloo beans
  4. Karela sabzi
  5. Parwal recipe
  6. Kathal ki sabji

Serve matar ki sabzi with plain paratha or jeera paratha or rotis or phulkas.

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matar ki sabzi recipe, dry green peas recipe

Dry Green Peas Recipe

5 from 6 votes
Simple, easy and delicious green peas sabzi that goes very well as a side dish with chapatis or phulkas. You can even serve this dry green peas in lunch box. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Cuisine North Indian
Course: Side Dish

Servings 2
Units

Ingredients

for steaming green peas in pressure cooker

  • 1.5 cups green peas (matar), fresh or frozen
  • 1.5 cups water to be added in pressure cooker

other ingredients for dry green peas recipe

  • 1 tablespoon oil - ghee also can be used instead of oil
  • 1 green chili - slit
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri chilli powder
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon fennel powder (saunf powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon garam masala powder
  • ½ teaspoon dry mango powder (amchur powder)
  • 1 to 2 tablespoons chopped coriander leaves (dhania patta)
  • salt as required

Instructions

steaming green peas in pressure cooker

  • Rinse and then take 1.5 cups green peas in a small pan or bowl. Do not add any water in the pan or bowl.
  • In a 2 litre pressure cooker, add 1.5 cups water.
  • Then place the pan or bowl with the green peas inside the cooker.
  • Cover with the lid and pressure cook on medium to high flame for 5 to 6 whistles or 6 to 7 minutes. Instead of steaming, you can boil the green peas also.
  • When the pressure settles down, open the lid and check if the green peas have cooked properly.
  • There will be some water in the peas. Drain the water and keep the green peas aside.

making dry green peas recipe

  • Heat 1 tablespoon oil in a pan or kadai. Ghee also can be used instead of oil
  • Keep the flame to a low or medium-low and then add 1 slit green chili. Sauté for some seconds.
  • Then add the steamed green peas.
  • Mix it well with the oil.
  • Keeping the flame to a low or sim, add ¼ teaspoon turmeric powder and ½ teaspoon kashmiri chilli powder.
  • Next add 1 teaspoon coriander powder, 1 teaspoon fennel powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder
  • Mix the spices very well with the green peas and sauté for a minute.
  • Then add salt as required and ½ teaspoon dry mango powder. For a more sour taste you can add 1 teaspoon dry mango powder. Instead of mango powder, you can also add ½ to 1 teaspoon lemon juice. Some chaat masala and black salt can also be added if you want.
  • Mix very well and sauté for a minute.
  • Switch off the flame and add 2 tablespoons chopped coriander leaves to green peas sabzi. Mix.
  • Serve green peas sabzi with parathas, rotis or phulkas.

Notes

Few tips for making green peas sabzi:
  • You can use both fresh or frozen green peas.
  • Instead of dry mango powder, you can add ½ to 1 teaspoon lemon juice.
  • For a more sour taste you can add 1 teaspoon dry mango powder.
  • Some chaat masala and black salt can also be added.
  • Green chili can be skipped for small kids.
  • Also you can reduce or increase the spices as per your requirements.
  • Ghee can be added instead of oil. 
  • Green peas can be boiled instead of steaming them.
  • You can use a pan to boil the green peas instead of pressure cooker. 
  • Recipe can be doubled or halved. 
 

Nutrition Info Approximate values

Nutrition Facts
Dry Green Peas Recipe
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 101mg4%
Potassium 307mg9%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 7g8%
Protein 6g12%
Vitamin A 1005IU20%
Vitamin C 46.7mg57%
Calcium 62mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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Preparation to make Dry green peas sabzi

A) steaming green peas in pressure cooker:

1. Rinse and then take 1.5 cups green peas (matar) in a small pan or bowl. Do not add any water in the pan or bowl.

matar for dry green peas recipe

2. In a 2 litre pressure cooker, add 1.5 cups water.

making dry green peas recipe

3. Then place the pan or bowl with the green peas inside the cooker.

matar for making dry green peas recipe

4. Cover with the lid and pressure cook matar on medium to high flame for 5 to 6 whistles or 6 to 7 minutes. Instead of steaming, you can boil the peas also in a pan.

making dry green peas recipe

5. When the pressure settles down, open the lid and check if the peas have cooked properly.

matar for matar sabzi recipe

6. There will be some water in the peas. Drain the water and keep the green peas aside.

matar for matar sabzi recipe

Making green peas sabzi

7. Heat 1 tablespoon oil in a pan or kadai. Ghee also can be used instead of oil. Keep the flame to a low or medium-low and then add 1 slit green chili. Sauté for some seconds.

making matar ki sabzi recipe

8. Then add the steamed green peas.

making matar ki sabzi recipe

9. Mix it well with the oil.

making matar ki sabzi recipe

10. Keeping the flame to a low or sim, add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri chilli powder.

making matar ki sabzi recipe

11. Next add 1 teaspoon coriander powder and 1 teaspoon fennel powder (saunf powder).

making matar ki sabzi recipe

12. Then add ½ teaspoon cumin powder and ½ teaspoon garam masala powder.

making matar ki sabzi recipe

13. Mix the spices very well with the green peas and sauté for a minute.

making matar ki sabzi recipe

14. Then add salt as required and ½ teaspoon dry mango powder (amchur powder). For a more sour taste you can add 1 teaspoon dry mango powder. Instead of dry mango powder, you can add ½ to 1 teaspoon lemon juice. Some chaat masala and black salt can also be added if you want.

making matar ki sabzi recipe

15. Mix very well and sauté for a minute.

matar ki sabzi recipe, dry green peas recipe

16. Switch off the flame and add 1 to 2 tablespoons chopped coriander leaves to matar sabzi. Mix.

matar ki sabzi recipe, dry green peas recipe

17. Serve green peas sabzi with parathas, rotis or phulkas.

matar ki sabzi recipe, dry green peas recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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3 Comments

    1. shubha, for dry green peas, soak them overnight. then pressure cook them with water. steaming won’t cook them properly as they take more time to cook.