Matar Butter Masala Recipe
A vegetarian North Indian Recipes recipe with green peas (matar), tomatoes - pureed, inch ginger. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making Matar Butter Masala Recipe, soak the cashew nuts in warm water for 20 minutes and then grind it to a smooth paste using a mixer grinder and keep aside
cashew nuts(12)butter(1 tablespoon) - 2
Similarly puree the tomatoes and keep aside
tomatoes - pureed(2) - 3
Heat butter in a pan on medium flame, add the bay leaf and let it release its flavour into the butter
butter(1 tablespoon) - 4
Now pound the garlic cloves and ginger using a mortar and pestle to a semi course paste and add it to the pan
inch ginger(1)cloves garlic(4) - 5
Saute for 2 minutes until the raw smell goes away
- 6
Add the tomato puree, stir well and let the mixture cook for a few minutes
- 7
Add the coriander powder, garam masala and kashmiri red chilli powder and sauce until the oil separates
green chilli - slit(1)coriander powder (dhania)(1 tablespoon)kashmiri red chilli powder(3/4 teaspoon) - 8
Now, add the cashew paste, slit green chilli and cook for 2 minutes
green peas (matar)(2 cups)green chilli - slit(1)cashew nuts(12)kashmiri red chilli powder(3/4 teaspoon) - 9
Add water to your required consistency, season with salt, sugar and bring it to a rolling boil
sugar - optional(1/2 teaspoon)salt - to taste - 10
Now add the green peas and let it simmer with the lid closed until the green peas is well cooked
green peas (matar)(2 cups)green chilli - slit(1) - 11
Switch off the flame and garnish with the kasuri methi by slightly crushing it between your palms
teaspoons kasuri methi (dried fenugreek leaves)(2) - 12
Serve the Matar Butter Masala Recipe along with flaky Parathas or Phulkas and green Sweet potato and green beans salad for a weeknight dinner
green peas (matar)(2 cups)green chilli - slit(1)butter(1 tablespoon)
Rate this recipe
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Matar Butter Masala Recipe
A vegetarian North Indian Recipes recipe with green peas (matar), tomatoes - pureed, inch ginger. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making Matar Butter Masala Recipe, soak the cashew nuts in warm water for 20 minutes and then grind it to a smooth paste using a mixer grinder and keep aside
cashew nuts(12)butter(1 tablespoon) - 2
Similarly puree the tomatoes and keep aside
tomatoes - pureed(2) - 3
Heat butter in a pan on medium flame, add the bay leaf and let it release its flavour into the butter
butter(1 tablespoon) - 4
Now pound the garlic cloves and ginger using a mortar and pestle to a semi course paste and add it to the pan
inch ginger(1)cloves garlic(4) - 5
Saute for 2 minutes until the raw smell goes away
- 6
Add the tomato puree, stir well and let the mixture cook for a few minutes
- 7
Add the coriander powder, garam masala and kashmiri red chilli powder and sauce until the oil separates
green chilli - slit(1)coriander powder (dhania)(1 tablespoon)kashmiri red chilli powder(3/4 teaspoon) - 8
Now, add the cashew paste, slit green chilli and cook for 2 minutes
green peas (matar)(2 cups)green chilli - slit(1)cashew nuts(12)kashmiri red chilli powder(3/4 teaspoon) - 9
Add water to your required consistency, season with salt, sugar and bring it to a rolling boil
sugar - optional(1/2 teaspoon)salt - to taste - 10
Now add the green peas and let it simmer with the lid closed until the green peas is well cooked
green peas (matar)(2 cups)green chilli - slit(1) - 11
Switch off the flame and garnish with the kasuri methi by slightly crushing it between your palms
teaspoons kasuri methi (dried fenugreek leaves)(2) - 12
Serve the Matar Butter Masala Recipe along with flaky Parathas or Phulkas and green Sweet potato and green beans salad for a weeknight dinner
green peas (matar)(2 cups)green chilli - slit(1)butter(1 tablespoon)
Rate this recipe
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