Peas Masala Gravy | Matar Masala Recipe

5 from 1 vote

Peas Masala Gravy | Matar Masala Recipe

Matar Masala (Green Peas Masala) is a very popular accompaniment for roti or any Indian breads. It is also a very tasty sidedish for Pulao varieties. We can make this with lots of variation, but this method is simple and straight forward and no hassle or complexity involved.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish, Veg Gravies

Cuisine: North Indian

Servings: people

Calories: 149kcal

Author: Sowmya Venkatachalam

Ingredients

1 cup Fresh Green Peas
2 tablespoon Cashews
2 Onion finely chopped
2 Tomato chopped
1 inch Ginger finely chopped
2 Ginger finely chopped
½ teaspoon Red Chili Powder
1 tablespoon Coriander Powder
1 teaspoon Cumin Powder
¼ teaspoon Turmeric Powder
1.5 teaspoon Salt Adjust to your taste
Coriander Leaves Few

For Seasoning

2 tablespoon Ghee / Cooking Oil
1 inch Cinnamon Stick
2 Cloves
2 Cardamom

Instructions

Soak the cashews in hot water for 10 mins and then grind it to a smooth paste.
Heat oil/ghee in a cooker. Add cinnamon, cardamom and cloves and fry for few seconds. Then add green chilli, ginger and garlic and saute for few seconds
Add finely chopped onions and saute the onions till translucent. Then add chopped tomatoes and saute everything together
Add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well. Add cashew paste and stir well
To the onion-tomato-cashew mixture, add the green peas. Also add 1.5 cups of water and stir well
Close the cooker and pressure cook allowing 2-3 whistles. After the pressure is fully released, open the cooker lid and garnish the peas masala with finely chopped coriander leaves.
The delicious Peas Masala gravy (Matar Masala) ready to serve with hot roti/chapati

Video

Notes

We can also use dry green peas. If using dry peas, soak it overnight and then the next day pressure cook for 3-4 whistles

Nutrition