matar curry recipe | how to make yellow peas curry recipe

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

Recipe

have a good day!