Green Peas Masala/Matar Masala Recipe: A Family Favourite

A Personal Story: My Son's Favourite Dish

    The story behind my version of Green Peas Masala/Matar Masala is deeply tied to my son's picky eating habits. He has always been an incredibly choosy eater. When he was younger, I constantly had to devise new ideas to entice his appetite and ensure he ate something nutritious. One day, while dining out, he fell in love with a green peas dish and requested that I prepare it for his school lunch the next day. With no cookbook to guide me, I relied on my taste buds and intuition to recreate the dish. Although it wasn't perfect, it was a decent attempt for the first time.

    Since then, I've continued to refine my Green Peas Masala/Matar Masala recipe, but my son insists on my original version. Whenever I prepare chapati and ask him what he would like to accompany it, his answer is always Pattani Curry (Green Peas Curry). I always keep frozen peas handy for this purpose.

    This Green Peas Masala/Matar Masala recipe is a quick version that can be easily prepared in a pressure cooker. Alternatively, it can be slow-cooked in a pan.

For a wide range of recipes with Green Peas, click here...

Cuisine: North Indian
Course: Side Dish
Spice Level: Medium to High
Difficulty: Medium
Serves: 3-4
Author: SM

Preparation Time: 15–20 Minutes
Cooking Time: 20–25 Minutes

 

"Authentic Green Peas Masala/Matar Masala Recipe: Easy North Indian Curry for Roti & Rice"

Ingredients for Green Peas Masala:

Green Peas - 1 Cup
Tomato Purée - 1 Cup
Onions - 2 Nos.
Cardamom - 4 Nos.
Butter or Oil - 1 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder / Kashmiri Chilli Powder - 2 Teaspoons
Coriander Powder - 3 Teaspoons
Tomato Ketchup - 1-2 Tablespoons(Optional)
Garam Masala - 2 Teaspoons
Salt - To Taste
Sugar - 1 Teaspoon (Optional)

 

For Garnishing:

Black Salt - 1/4 Teaspoon
Coriander Leaves - A few
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 Teaspoon

 

Method - Step-by-step guide to make restaurant style Green Peas Masala:

Prepare the Ingredients

• Wash the green peas and set them aside.
• Grind the onions along with the cardamoms to a smooth paste.
• Purée the tomatoes if using fresh ones.

Cooking the Masala

• Heat oil or butter in a pan or pressure cooker. Sauté the ground onion paste until the raw flavour disappears.
• Add turmeric powder, red chilli powder, coriander powder, and garam masala. Fry on a very low flame until the raw flavour goes.
• Pour in the tomato purée and mix well. Cook on a low flame until the oil separates.
• Add tomato ketchup and mix well.

Cooking the Green Peas

• Add the green peas along with a dash of salt and a pinch of sugar. Give it a quick stir.
• Add some water and mix well.
• Cover the lid of the pressure cooker and cook until the first whistle on a high flame. Then, lower the flame and cook for another 5 minutes.
• Switch off the flame. Once the pressure is released, remove the lid and give it a quick stir. Adjust the consistency to your preference.

Garnishing

• Add a dash of black salt and give it a quick stir.
• Garnish with finely chopped coriander leaves and crushed kasoori methi.

Serving Suggestions

Green Peas Masala/Matar Masala pairs wonderfully with:

• Biriyanis, Pulaos, Ghee Rice (Nei Choru), or steamed white rice or Basmati rice.
• Naan, Kulcha, Parotta/Roti, Parathas and Chapatis, especially Maida (All-purpose flour) Chapatis.

 

Notes and Tips for perfect Restaurant style Matar Masala

• Adding sugar and tomato ketchup to the gravy is optional but recommended as it enhances the taste and helps retain the colour of the vegetables.
• You can cook the green peas with salt separately and then add them to the gravy. However, cooking them with the gravy infuses the flavours into the peas and tastes better.
• For an extra touch of richness, serve with a dollop of fresh cream over the gravy.