Green Peas Masala Recipe (Punjabi Matar Masala)

Last updated on October 7th, 2019

Green peas masala recipe with video and step by step photos. Rich and delicious restaurant style punjabi matar masala or green peas masala that is too good to miss out during fresh green peas season.

This green peas masla masala is simple yet rich side dish that goes well with roti, naan, poori. You can also serve this matar masala with jeera rice.

Fresh green peas are an excellent source of folic acid and rich in vitamins also. Green peas are also low in calories and cholesterol. So during season we can include green peas in recipes like aloo matar,  veg cutlet, gobi matar, peas cutlet, methi matar malai recipes. You can also include green peas in sambar, poriyal recipes to add taste and texture.

There is no fresh cream in this green peas masala recipe. The richness of this restaurant style green peas masala comes from the cashew paste. I like to soak and grind cashews with some milk. You can use use warm water to make this peas masala vegan.

You can prepare matar masala with fresh or frozen green peas. If using frozen green peas no need to boil it. Furthermore you can some curd in this recipe for a slight tangy taste. Also instead of cashew paste you can add some corn flour slurry but the richness will be reduced.

This peas masala recipe is my to go one when fresh peas is in abundance.  I saw this recipe in a Tamil magazine and tried it immediately as we get fresh peas now in markets. This green peas curry turns out finger licking good every time I make and it is a favorite at home. We usually have it with poori most of the time.

Serve peas masala recipe with roti or rice. This masala tastes good with naan or poori too.

More side dish recipes for roti:

paneer butter masala, palak paneer, paneer korma, veg korma, matar ka nimona recipes.

Green peas masala video recipe:

How to make green peas masala recipe.

Preparation of cahsew paste for green peas masala

1. Soak cashews in 1/8 cup milk for 15 minutes.

2. Grind to a smooth paste along with the milk. Set aside. Pressure cook peas,drain and set aside.

Making peas masala recipe.

2. Heat 2 tablespoons oil in a kadai and temper with cumin seeds,green chilli and crushed ginger. Fry for 2 minutes, add the crushed cilantro leaves and saute for 3-4 minutes.

3. Next add finely chopped onion and saute till it slightly changes in color. Once onions are slightly cooked add the chopped tomatoes and saute till mushy. Then add 1/2 teaspoon sugar and mix well.

4. Add the cooked peas and mix well. Add 2 cups water and bring to a boil.

5. Once the tomatoes are cooked Add chilli powder,salt,turmeric powder,coriander powder and mix well. Let it cook for 10 minutes.

6. Add the ground cashew paste and mix well. Let it cook in medium flame till the gravy thickens.

7. Finally add kasuri methi and remove from flame. Serve peas masala with rice/roti.

peas masala recipe card:

Restaurant style peas masala recipe | Peas masala recipe | Side dish for roti

Harini

Restaurant style peas masala curry is an excellent vegetarian side dish for rice/flat breads,fresh green peas simmered in cashew based gravy.

5 from 2 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Side Dish

Cuisine Indian

Servings 3

Calories 267 kcal

Ingredients

  

1x2x3x

• 1 cup fresh green peas shelled
• 10 whole cashews
• 1/8 cup milk
• 1 large onion sliced thin
• 1 large tomato finely chopped
• 3 green chillies slit
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/8 cup cilantro leaves
• 2-3 tablespoons oil

Instructions

 

• Soak cashews in 1/8 cup milk and grind to a smooth paste along with the milk. Set aside. Pressure cook peas,drain and set aside.
• Heat 2 tablespoons oil in a kadai and temper with mustard,cumin seeds,green chilli and crushed ginger. Fry for 2 minutes,add the crushed cilantro leaves and saute for 3-4 minutes.
• Next add finely chopped onion and saute till it slightly changes in color. Then add the chopped tomatoes and saute till mushy. Also add 1/2 teaspoon sugar and mix well.
• Now add the cooked peas and mix well. Also add 2 cups water and bring to a boil.
• After the curry boils, add chilli powder,salt,turmeric powder,coriander powder and mix well. Let it cook for 10 minutes.
• Next add the ground cashew paste and mix well. Let it cook in medium flame till the gravy thickens.
• Finally add kasuri methi and remove from flame. Serve peas masala with rice/roti.

Notes

1. You can use tomato puree instead of chopped tomatoes for a deep color.
2.Use water instead of milk for vegan version.

Nutrition

Calories: 267kcal

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