green peas masala recipe | green peas curry recipe | peas masala

green peas masala recipe with step by step photos – an almost restaurant style delicious recipe of green peas curry. almost restaurant like as the recipe does not have onions and garlic. though, if you want you can add onions and garlic.

green peas masala, matar masala recipe

this matar masala recipe does not use butter or cream like most of the restaurant style recipes i have posted. cashews and milk powder are added to make this gravy creamy, smooth and slightly sweet. i made the gravy a bit spicy, but you can always add the amount of spices as per your requirements. the gravy tastes similar to paneer butter masala gravy.

usually i combine peas with other veggies to make dishes like aloo matar, matar paneer or gobi matar. but at times i just make a gravy like this recipe or make a dry peas curry. for best taste use fresh green peas. however, you can also use frozen green peas if they are not in season.

serve peas masala with rotis, naan or tandoori rotis. you can also serve green peas masala with jeera rice or saffron rice or ghee rice.

if you are looking for similar recipes then do check:

how to make green peas curry

preparation

1. first soak 10 to 12 cashews in warm water for 20 to 30 minutes.

cashews for green peas masala recipe

2. when the cashews are soaking, steam the fresh peas till they are cooked completely. you can steam them in a steamer or pressure cooker. if cooking in a pressure cooker, then cook for 2 whistles. you can also use frozen peas.

peas or matar for green peas masala recipe

3. later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar.

cashew masala for green peas masala recipe

4. without adding any water, grind to a fine and smooth paste. keep the tomato-cashew paste aside.

cashew masala for green peas masala recipe

making curry for green peas masala

5. heat 3 tbsp oil in a pan. lower the flame and then add the whole garam masala – 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). saute for some seconds till the spices become fragrant.

oil for green peas masala recipe

6. then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida/hing. stir and saute till the raw aroma of ginger and green chilies go away.

spices for green peas masala recipe

7. now add the tomato-cashew paste.

tomato paste for matar masala recipe

8. stir the paste well.

stir peas masala

9. the mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering on a low flame.

cooking peas masala

10. meanwhile in a small bowl whisk 2 tbsp of fresh whole milk curd till smooth.

preparing green peas masala recipe

11. stir and saute the masala paste on a low to medium flame, till it thickens and you see oil specks on top and oil releasing from the sides.

sauteing matar masala

12. then add the ground spices – ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.

spices for matar masala recipe

12. stir and saute for a minute.

sauteing matar masala

13. now lower the flame. then add beaten curd.

curd for matar masala recipe

14. as soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.

making green peas curry recipe

15. stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on stirring quickly and continuously till the entire curd is mixed and incorporated evenly in the masala paste.

making green peas curry recipe

16. add 1 cup water. stir to make a uniform gravy.

water for green peas curry recipe

making green peas masala

17. then add the cooked green peas.

mater for matar masala recipe

18. season with salt.

salt for matar masala recipe

19. stir everything very well.

making green peas curry recipe

20. add 2 tbsp milk powder. instead of milk powder, khoya – mawa can be added. but add khoya and saute it once the tomato-cashew paste is done.

making green peas masala recipe

21. stir again.

stir matar masala recipe

22. bring the peas masala curry to a simmer on a low to medium flame. about 5 to 6 minutes on a low to medium flame after you add the milk powder.

making green peas curry recipe

23. lastly add ½ tsp kasuri methi (dry fenugreek leaves), which has been crushed. stir the green peas curry and switch off the flame.

making green peas masala recipe

garnish with coriander leaves and serve green peas masala with chapatis, tandoori rotis, naan or roomali roti. you can also serve green peas curry with steamed rice or jeera rice or biryani rice or kuska biryani or ghee rice.

green peas masala recipe, green peas curry recipe, masala matar recipe

green peas masala

4.89 from 18 votes
green peas curry recipe - creamy and delicious green peas masala gravy. no onion no garlic recipe.
green peas masala recipe, green peas curry recipe, masala matar recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for tomato-cashew paste

  • 3 medium to large tomatoes OR 250 grams tomatoes OR 1.5 cups chopped tomatoes
  • 10 to 12 cashews (kaju)

other ingredients for green peas masala

  • 1 cup matar OR 140 grams matar (peas)
  • 1 to 1.5 teaspoon ginger+green chili paste OR ½ inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle
  • 2 tablespoon fresh curd, beaten (dahi or yogurt)
  • 2 tablespoon milk powder or dairy whitener
  • a generous pinch of asafoetida (hing)
  • ½ teaspoon turmeric powder (haldi)
  • ½ to ¾ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon cumin powder (jeera)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • ½ teaspoon kasuri methi, crushed (dry fenugreek leaves)
  • 1 cup water
  • 3 tablespoon oil
  • salt as required

whole garam masala for green peas masala

  • 1 tej patta (indian bay leaf)
  • 2 cloves (lavang)
  • 2 green cardamoms (chotti elachi)
  • 1 inch cinnamon (dalchini)
  • 1 or 2 single strands of mace (javitri) - optional

INSTRUCTIONS

preparation for peas masala recipe

  • first soak 10 to 12 cashews in warm water for 20 to 30 minutes.
  • when the cashews are soaking, steam the fresh peas till they are cooked completely. you can steam them in a steamer or pressure cooker. if cooking in a pressure cooker, then cook for 2 whistles.
  • later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. 
  • without adding any water, grind to a fine and smooth paste. keep the ground tomato-cashew paste aside.

making curry for green peas masala

  • heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). saute till the spice become fragrant.
  • then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. stir and saute till the raw aroma of ginger and green chilies go away.
  • now add the tomato-cashew paste. stir the paste well.
  • the mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.
  • meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
  • stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.
  • then add the ground spices - 1/2 tsp turmeric powder, 1/2 to 3/4 tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and 1/2 tsp garam masala powder.
  • stir and saute for a minute.
  • now lower the flame. then add beaten curd.
  • as soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.
  • stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on
  • stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
  • add 1 cup water.

making green peas masala

  • then add the cooked green peas. season with salt. stir everything very well.
  • add 2 tbsp milk powder. instead of milk powder, khoya can be added. but add khoya and saute it once the tomato-cashew paste is done. stir again.
  • bring the green peas masala curry to a simmer on a low to medium flame.
  • lastly add 1/2 tsp kasuri methi, which has been crushed. stir and switch off the flame.
  • garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. you can also serve green peas curry with jeera rice or saffron rice.

NUTRITION INFO (approximate values)

Nutrition Facts
green peas masala
Amount Per Serving
Calories 187 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 614mg27%
Potassium 332mg9%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 900IU18%
Vitamin C 22.9mg28%
Calcium 70mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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82 comments/reviews

  1. I just love all your recipes. They all turn out awsmm. Whenever I have to try something new …your blog is for my rescue. Just love your blog. Keep posting more such wonderful recipes4 stars

  2. I made this yesterday and it turned out to be amazing. Replaced the milk powder with coconut milk whuch gave a slightly coconut tasts… Overall, an amazing way to have peas! Thanks!5 stars