The gravy is made from onion tomato just like typical north indian gravy. Addition of cashew nuts and heavy cream makes it rich and creamy. To make this matar masala, fresh green peas are used. So it is called green peas masala. The slight sweetness of peas goes well with spicy, creamy gravy. Today’s recipe is gravy version, I have already shared the dry version – Matar ki sabzi. Whenever the fresh green peas are available in the season, you must make this. Here I have used frozen green peas since I rarely get my hands on fresh ones. Check out other curry recipesMixed veg curry // Mushroom masala // Capsicum curry // Kaju curry (restaurant style) // Corn capsicum masala

Step By Step Photo Instructions:

  1. Take ginger and garlic into a grinder jar.
  2. Grind coarsely or make paste and remove it to a small bowl. Alternately you can use premade ginger garlic paste or freshly grate them.
  3. In the same grinder jar add chopped tomatoes and cashew nuts.
  4. Grind it into smooth puree. Keep it aside.
  5. On other side, boil the green peas in plenty of salted water till they are soft and tender. Drain the water and keep the boiled peas aside. Alternately you can boil the peas in pressure cooker or microwave. I prefer to cook them in a pan so that they retain its bright green color.
  6. Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, green cardamoms, black cardamom, cloves and cinnamon stick). Saute for a minute or so and you will have nice aroma of the spices. Then add cumin seeds and let them sizzle.
  7. Add chopped onions.
  8. Mix and cook till they are soft and light pink or translucent in color.
  9. Now add prepared ginger garlic paste.
  10. Mix and saute for a minute or till the raw smell of ginger garlic goes away.
  11. Now add cashew-tomato puree.
  12. Mix and let it cook.
  13. Keep stirring occasionally and continue cooking.
  14. Cook till all the moisture evaporates and it becomes thick paste.
  15. Now add salt, turmeric powder, red chili powder and coriander powder.
  16. Mix and saute for a minute.
  17. Now lower the heat and add yogurt.
  18. Mix immediately.
  19. Add water to make gravy consistency. Again crank heat to the medium and let it come to simmer. And cook for 5 minutes.
  20. Now add garam masala, kasoori methi and green cardamom seeds powder.
  21. Mix well.
  22. Now add boiled peas.
  23. Mix and let it come to a simmer.
  24. Lastly add heavy cream.
  25. and cook for 2 minutes. Turn off the stove.
  26. Garnish with chopped coriander leaves and green peas curry is ready to serve. Serving suggestion: Serve this matar masala or green peas curry with roti, paratha, naan, kulcha or tandoori roti. It can be served with rice or jeera rice. Did you try this green peas curry recipe? I’d love to hear about it! Leave a review in the comment section below.

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