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

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

green peas curry recipe - creamy green peas masala gravy. no onion no garlic recipe.

4.19 from 16 votes
total time:
60minutes

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.

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, gobi matar or aloo gajar 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 more curry recipes then do check:

peas masala or green peas curry recipe below:

green peas masala recipe, green peas curry recipe, masala matar recipe
4.19 from 16 votes
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green peas masala recipe

green peas curry recipe - creamy green peas masala gravy. no onion no garlic recipe.
course main course
cuisine north indian, punjabi
prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 4
rough calories per serving 187 kcal
author dassana amit

ingredients (1 cup = 250 ml)

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

how to make green peas masala recipe

preparation for green peas masala

  1. first soak 10 to 12 cashews in warm water for 20 to 30 minutes.
  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.
  3. later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. 

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

making green peas masala

  1. 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.
  2. 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.
  3. now add the tomato-cashew paste. stir the paste well.
  4. the mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.
  5. meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
  6. stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.
  7. 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.
  8. stir and saute for a minute.
  9. now lower the flame. then add beaten curd.
  10. as soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.
  11. stir the curd very well with the whole mixture. remember to add beaten curd on a low flame and keep on
  12. stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
  13. add 1 cup water.
  14. then add the cooked green peas. season with salt. stir everything very well.
  15. 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.
  16. bring the green peas masala curry to a simmer on a low to medium flame.

  17. lastly add 1/2 tsp kasuri methi, which has been crushed. stir and switch off the flame.
  18. 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.

TRENDING NOW

how to make peas curry or green peas masala recipe:

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

4. 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

5. 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

6. now add the tomato-cashew paste.

tomato paste for matar masala recipe

7. stir the paste well.

stir peas masala

8. 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

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

preparing green peas masala recipe

10. 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

11. 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

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 garam masala rice or biryani rice or kuska biryani or ney choru.

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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78 comments/reviews

  1. Its testy & quick also. Loved it😋.
    I have added fresh mint leaves.
    Thanks😊

    • Welcome Riddhi. Good to know this.

  2. Its tasty & quick also. Loved it😋. I have added fresh mint leaves. Thanks😊

    • Welcome Riddhi. Nice to know this.

  3. 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!

    • Welcome Namrata. Thanks for sharing your positive feedback on matar masala. Glad to know the variation you did to the recipe.

  4. Hi
    This came out so well…loved it!
    Quick and tasty too.

    Lots of love and blessings.

    • Thanks Sukhi for your positive feedback and best wishes.

  5. Finger licking good!!!!

    • Thanks Bindu

  6. Tasty one,I made it, thank you

    • Welcome Shoba

  7. This is an awesome recipe! Esp even without onion and garlic it was restaurant style! Thanks!

    • welcome janani. thanks for sharing your positive feedback. glad to know that you liked it.

  8. can we skip milk powder ?

    • you can skip milk powder.

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