Green Peas Curry Recipe | Simple Matar Masala for Chapati & Rice

Green Peas Curry Recipe | Simple Matar Masala for Chapati & Rice

Simple green peas masala recipe made with pantry spices. This easy matar masala pairs perfectly with chapati, roti, or rice. Ready in under 30 minutes.

Course Main Course, Side Dish

Cuisine Indian

Keyword Chickpeas recipe, How to make peas curry, How to peas masala, Peas curry, Peas masala recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 73kcal

Ingredients

2 cups green peas i used frozen
2 medium onions chopped
2 medium tomatoes chopped
3 almonds
1 green chili slited lengthwise
2 cloves garlic finely chopped
1 tsp red chili powder
1½ teaspoon corinader powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
1 teaspoon cumin seeds
1 tsp shredded ginger
fresh coriander leaves for garnish

Instructions

Chop onion and tomatoes accordingly. In a pan, add a tablespoon of oil, crackle cumin seeds, add chopped onions, slited green chili, chopped garlic and shredded ginger. Saute until onion turn tanslucent.
Add chopped tomatoes to this, add ¼ cup water and almonds. Cook until tomatoes turn mushy. Take it off the stove, let it cool for 10 minutes.
Using a hand blender, blend the contents until smooth. If you do not have a hand blender, use your regular blender. Since the contents might be hot, take care while blending.
After blending, take it back to stove, add the red chili, coriander, tumeric and garam masala to the gravy and add ½ cup water and cook until the rawness escapes and oil separates.
Add frozen/fresh peas to this and mix well . Cover and cook in a simmer flame, until the flavors mingle well.
Since i used frozen peas, the water was enough, incase you are using fresh peas, add ¼ cup of water to the gravy.
Let the gravy simmer for 10-12 minutes after adding peas. The gravy shouldn't be thin or too thick, once it reaches the right consistency,
Take it off the stove, garnish with fresh corinader and serve hot with Roti's.

Nutrition