Matar Masala Recipe - Peas In Onion Tomato Gravy
A vegetarian Indian recipe with green peas (matar), sunflower oil, cumin seeds (jeera). Ready in 50 min, serves 3.
Curated byAarav Mehta🇮🇳
Instructions
22 steps- 1
To begin making the Matar Masala recipe, steam the peas until cooked
green peas (matar)(1 cup)garam masala powder(1/2 teaspoon) - 2
Keep aside
- 3
Into a preheated kadai add oil
- 5
Add onions, ginger and garlic and green chillies and sauté until onions turn translucent
green peas (matar)(1 cup)-/2 red chilli powder(1 teaspoon)onions - finely chopped(2)green chillies - finely chopped(3)cloves garlic - finely chopped(10)inch ginger - finely chopped(2) - 6
Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy
onions - finely chopped(2)tomatoes - chopped(3)green chillies - finely chopped(3)cloves garlic - finely chopped(10)inch ginger - finely chopped(2) - 7
Turn off the heat
- 8
Let the mixture cool down
- 9
Add the tomato and onion mixture into a mixer grinder and grind into smooth paste
- 10
Keep aside
- 11
To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside
cashew nuts(20)to 2 almond milk (badam milk) - or water(1 teaspoon) - 12
In a wok/kadhai, add remaining oil
- 13
Add cumin seeds and let it splutter
cumin seeds (jeera)(1 teaspoon) - 14
Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan
cumin seeds (jeera)(1 teaspoon) - 15
Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon) - 16
Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame
green peas (matar)(1 cup)green chillies - finely chopped(3) - 17
Check for seasoning and adjust salt as required
salt - to taste - 18
Add kasuri methi and mix well
pinch kasuri methi (dried fenugreek leaves) - generous pinch - 19
Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat
garam masala powder(1/2 teaspoon)cashew nuts(20) - 20
The masala will thicken now
garam masala powder(1/2 teaspoon) - 21
Sprinkle some garam masala and give it a mix
garam masala powder(1/2 teaspoon) - 22
Turn off the heat and garnish with fresh coriander leaves
coriander powder (dhania)(1 teaspoon) - 23
Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner
garam masala powder(1/2 teaspoon)
Rate this recipe
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Matar Masala Recipe - Peas In Onion Tomato Gravy
A vegetarian Indian recipe with green peas (matar), sunflower oil, cumin seeds (jeera). Ready in 50 min, serves 3.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Matar Masala recipe, steam the peas until cooked
green peas (matar)(1 cup)garam masala powder(1/2 teaspoon) - 2
Keep aside
- 3
Into a preheated kadai add oil
- 5
Add onions, ginger and garlic and green chillies and sauté until onions turn translucent
green peas (matar)(1 cup)-/2 red chilli powder(1 teaspoon)onions - finely chopped(2)green chillies - finely chopped(3)cloves garlic - finely chopped(10)inch ginger - finely chopped(2) - 6
Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy
onions - finely chopped(2)tomatoes - chopped(3)green chillies - finely chopped(3)cloves garlic - finely chopped(10)inch ginger - finely chopped(2) - 7
Turn off the heat
- 8
Let the mixture cool down
- 9
Add the tomato and onion mixture into a mixer grinder and grind into smooth paste
- 10
Keep aside
- 11
To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside
cashew nuts(20)to 2 almond milk (badam milk) - or water(1 teaspoon) - 12
In a wok/kadhai, add remaining oil
- 13
Add cumin seeds and let it splutter
cumin seeds (jeera)(1 teaspoon) - 14
Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan
cumin seeds (jeera)(1 teaspoon) - 15
Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon) - 16
Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame
green peas (matar)(1 cup)green chillies - finely chopped(3) - 17
Check for seasoning and adjust salt as required
salt - to taste - 18
Add kasuri methi and mix well
pinch kasuri methi (dried fenugreek leaves) - generous pinch - 19
Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat
garam masala powder(1/2 teaspoon)cashew nuts(20) - 20
The masala will thicken now
garam masala powder(1/2 teaspoon) - 21
Sprinkle some garam masala and give it a mix
garam masala powder(1/2 teaspoon) - 22
Turn off the heat and garnish with fresh coriander leaves
coriander powder (dhania)(1 teaspoon) - 23
Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner
garam masala powder(1/2 teaspoon)
Rate this recipe
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