Masala Matar Recipe

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Peas in Rich Spicy Gravy

Posted On: Jun, 25 | Author: Savita Curries In Season Meat-Free Main Course Sides Jump To Recipe Share:

Diet Info: DF GF F LF Na LS VG V Fa

Matar Masala is very popular main course Indian dish prepared with green peas and tomatoes. Vegan and gluten free, this curry can also be an excellent base for any vegetarian or non-vegetarian main course curry.

The traditional version of Masala Matar Curry has sweet green peas in an easy and very versatile Indian tomato spiced curry. You can add soy tofu or indian paneer or chicken and make it your own. Serve it with rice or Indian style naan bread.

Whenever I make Masala Matar curry, I make double the quantity. Since it tastes even better a day after it has been cooked, I love frying some rice in for lunch next day or add some paneer/mushroom for a main course dish with roti/naan.

Fit in every taste profile, this easy curry never stops to amaze me! In my books, dinner can't be easier than this!!!

If you find curry on spicy side, serve it with traditional Cucumber Raita. 

Enjoy!

Some of my favorite accompaniments for this curry -

Poori Chapati Mango Lassi

Masala Matar

5 (1 review) Total Time: 35 mins Prep Time: 10 mins Cook Time: 25 mins Cuisine: Indian (Curry, Side Dish, Main Course) Difficulty: Easy Yields: 2 Servings - Serves: 2

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Ingredients

1 Cup Green Peas 1 tsp Salt 2 Tomatoes (fine grated medium size tomatoes or 1/4 cup tomato paste) 1 tbsp Coriander Powder 1 tsp Turmeric 1/4 Cup Yogurt (1/4 cup yogurt mix into 1/4 cup water) 1/2 tsp Chili Powder (adjust per taste, I use more if mild) 2 tbsp Canola Oil 1/2 tsp Cumin Seeds 1 Curry Leaf 1/2 Cup Red Onion 2 Hot Green Pepper (small) 4 Garlic (Cloves) 1/4 tsp Garam Masala 2 tbsp Cilantro (Chopped)

Directions

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• 1. Grind Onion, garlic and Green Chili Pepper in grinder to a paste. Additional Notes: Add Peas in boling water and cook till slightly tender. If using Frozen Peas, directly add these to gravy and cook. 2. Heat 2 tbsp oil in a pan. Add cumin seeds and Curry Pata and fry for 1 minute. Now, add grinded onion mixture to oil.
• 3. Fry onions mixture till brown (caramelized) and oil starts to seperate. (5-7 minutes) 4. Now add turmeric, red chili powder and fry for 1 min. Add Coriander Powder, Tomato Paste , salt and fry till oil separates.
• 5. Remove pan from heat. Cool down, add yogurt and mix well. Turn on the heat again, add Peas and 1/2 cup water and simmer for 5-6 more minutes. 6. Add Garam Masala and stir well. Serve with Naan Or Roti Or Rice

Savita's Notes:

This curry can be great base for any vegetarian/non-veg curries.

Make some extra to fry some rice in leftovers for lunch next day!

Make some yogurt cucumber raita to counter the spiciness!

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Friday, February 27, 2026

5 Responses

1. Lia

   Friday, June 23, 2023 This recipe was really easy and clear. Especially how to add the yogurt without curdling it. It came out really well! ★ ★ ★ ★ ★

2. Jamie

   Sunday, January 7, 2018 Thank you for the recipe, I cannot wait to try it out very soon. I do have a question. As a vegan, I presume substituting soy yogurt would make this truly vegan? Have you, by chance, tried it with that substitution? No biggie if you have not...just curious really. Thanks again for the recipe.

   Savita

   Sunday, January 7, 2018 Hi Jamie, I have used almond yogurt once and it worked well. As long as the yogurt you use is vegan, recipe is vegan. Another way is to use few splash of coconut milk at the end. After sauce thickens, and ready. Finish with splash of lemon juice. I hope it helps.

3. Sadie

   Wednesday, August 16, 2017 How much red chili powder - I am not seeing it in the ingredients list - thank you

   Savita

   Wednesday, August 16, 2017 Hi Sadie, I use 1/2 teaspoon of Chili powder. Please adjust per taste. For a mild powder, I often use more. I hope it helps.

Hi, I’m Savita! Blogger behind Chef De Home. (...about me)

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