Matar curry is one of the simplest, light, and very tasty Indian curry recipes that goes best with paratha, chapati, and rice. This is a recipe prepared with yellow peas. Remember, this is recipe is a bit different from the fresh green peas curry recipe.
By now, you guys are already aware of my love of North Indian curries. This matar curry is a simple yet nutritious recipe I tried recently. I hope you guys have already read our August talk and checked the sneak peek 😉
You usually get this matar curry in Indian hostels and the food joints called “mess” on a regular basis. This is a perfect everyday recipe served with chapati and rice.
The preparation of matar curry is very simple. however, make sure that you soak the peas properly as it takes 8 hours usually. What I do is, soak the peas in a night before the preparation. The taste of the curry is similar to chole masala recipe. In fact, This is also known as “matar ke chole” sometimes.
I made this curry a bit watery because this curry usually replaces my dals. For the masala preparation, just grind everything including tomatoes, onions, green chili, ginger, and garlic to a smooth paste and cook with soaked matar.
before I move to the recipe, below are some
Reasons to love this matar curry recipe,
- simple yet tasty
- healthy and nutritious
- super easy to prepare
- perfect everyday recipe
- goes best with roti and rice
- perfect tiffin box recipe
- ingredients are easily available
How to make matar curry recipe? stepwise photos:
Soak yellow peas at least for 5 to 6 hours or overnight.
Take a mixer jar and transfer tomatoes, onion, ginger, green chilies, and garlic. grind them to a smooth paste.
Heat oil in a pressure cooker.
Add cumin. when they crackle add a pinch of asafoetida.
Add the prepared tomato puree.
Add turmeric powder and cook the gravy for 5-8 mins on high flame.
Now, add red chili powder, salt, and coriander powder. Also, add garam masala if you like but I am not using it in this recipe.
Mix well.
Cook the gravy until thickens.
Add soaked matar and mix.
Add water and pressure cook it for 5-6 whistles on medium flame.
Garnish with fresh coriander and serve hot.
Similar recipes
- methi matar malai recipe
- kala chana curry recipe
- stuffed capcisum recipe
- chole palak recipe
- arbi roast recipe
- papad curry recipe
matar curry recipe | yellow peas curry recipe
Ingredients
- ¼ cup dry yellow peas/matar
- 2 cups water, to soak peas
- 2 medium tomatoes
- 1 medium onion
- 5-6 garlic cloves
- 1-2 medium green chilies
- 1 inch ginger
- 2 tbsp oil
- ¼ tsp cumin
- a pinch of asafoetida
- 1 tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp corinader powder
- ½ tsp garam masala, [optional]
- salt to taste
- coriander for garnishing
Instructions
- soak yellow peas at least for 5 to 6 hours or overnight.
- take a mixer jar and transfer tomatoes, onion, ginger, green chilies and garlic. grind them to a smooth paste.
- Heat oil in a pressure cooker.
- add cumin. when they crackle add a pinch of asafoetida.
- add the prepared tomato puree.
- add turmeric powder and cook the gravy for 5-8 mins on high flame.
- now, add red chili powder, salt and coriander powder. Also add garam masala if you like but i am not using in this recipe.
- mix well.
- cook the gravy until thickens.
- add soaked matar and mix.
- add water and pressure cook it for 5-6 whistles on medium flame.
- garnish with fresh coriander and serve hot.
Video
have a good day!
With the weather cooling down, we are ready for these warming comfort foods. We are going to get a lot of use out of our instant pot with all of your delicious recipes. Sharing, of course!
Thanks a lot dear 🙂
Nice recipe! I actually just found some yellow peas in the cupboard that definitely have to be used soon. This would be a great idea!
Thanks Adina 🙂