1. Recipe Name

Green Peas Masala Curry (Matar Masala / Matar Curry)

2. Duration

• Total Time: 25–30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 15–20 minutes

3. Calories

• Approx. 220–250 calories per serving

4. Equipment Needed

• Deep pan / kadhai
• Blender / mixer
• Knife & chopping board
• Stirring spoon
• Measuring spoons
• Bowl for mixing

5. Ingredients (Exact Measurements)

For the Masala Base:

1. Onion – 1 large (roughly chopped)
2. Tomato – 1 large (roughly chopped)
3. Garlic cloves – 3
4. Ginger – 1-inch piece
5. Green chili – 1 (optional)

For the Curry:

6. Frozen Green Peas – 1 cup
7. Oil – 2 tablespoons
8. Cumin seeds – 1 teaspoon
9. Turmeric powder – ½ teaspoon
10. Red chili powder – 1 teaspoon
11. Coriander powder – 1 teaspoon
12. Garam masala – ½ teaspoon
13. Salt – as per taste
14. Water – 1 to 1.5 cups
15. Fresh coriander leaves – for garnish

6. Step-by-Step Instructions

Step 1: Preparing the Masala Base (Onion-Tomato Paste)

• Roughly chop one large onion and set aside.
• Chop one large tomato, which gives the curry both body and tanginess.
• Peel and add 3 garlic cloves and 1-inch ginger for flavor.
• Add 1 green chili if you prefer some heat.
• Add all ingredients to a blender.
• Blend into a smooth paste—this will be the core masala of your curry.
• A smooth paste ensures a silky gravy, similar to restaurant-style curries.

Step 2: Preparing the Frozen Green Peas

• Take 1 cup Frozen Green Peas.
• Rinse briefly under water to remove ice crystals.
• No need to thaw—frozen peas cook very quickly and stay bright green.

Step 3: Heating Oil & Tempering

• Heat 2 tablespoons oil in a kadhai on medium flame.
• Add 1 teaspoon cumin seeds.
• Let them crackle for 10–15 seconds—this releases flavor and aroma.
• Tempering adds depth to the masala.

Step 4: Cooking the Masala Paste

• Pour the blended onion-tomato paste into the kadhai.
• Stir immediately so it doesn’t splatter.
• Cook on medium flame for 8–10 minutes, stirring occasionally.
• The masala is ready when:
  • Oil starts separating on the sides.
  • The raw smell disappears.
  • Color becomes deeper.
• This step is crucial—undercooked masala makes the curry taste raw.

Step 5: Adding the Spice Powders

Add the following one by one:

• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Mix well and cook for 1 minute.
• Frying the spices releases their essential oils and improves flavor.

Step 6: Adding the Frozen Green Peas

• Add the cup of frozen green peas to the masala.
• Mix well to coat them evenly.
• Peas absorb masala quickly when added at this stage.

Step 7: Adding Water

• Add 1 to 1.5 cups water, depending on desired thickness.
• Mix thoroughly so the masala dissolves into the water.

Step 8: Cooking the Curry

• Cover the pot with a lid.
• Cook on low-medium flame for 10–12 minutes.
• Frozen peas cook faster than fresh peas, but simmering allows:
  • Flavors to blend
  • Gravy to thicken
  • Peas to absorb spices

Step 9: Adding Garam Masala

• After cooking, add ½ teaspoon garam masala.
• Stir well.
• This step enhances aroma and gives the curry a classic Indian taste.

Step 10: Final Taste Check

• Taste the curry for:
  • Salt
  • Spice level
  • Thickness
• Add water if gravy is too thick.
• Cook uncovered for 2 minutes if too thin.

Step 11: Garnishing

• Chop fresh coriander leaves.
• Sprinkle over the curry before serving.
• It adds freshness, color, and aroma.

Step 12: Serving Suggestions

Pair Green Peas Masala Curry with:

• Roti / phulka
• Paratha
• Jeera rice
• Veg pulao
• Poori
• Steamed rice

7. Taste & Texture

• Mildly spicy
• Creamy masala base
• Sweetness from peas
• Balanced gravy thickness
• Indian restaurant-style flavor

8. Tips for Perfect Green Peas Curry

1. Cook the masala thoroughly for best flavor.
2. Frozen peas cook faster—avoid overcooking.
3. Add 1 tbsp cream for a richer version.
4. Add kasuri methi at the end for restaurant-style aroma.
5. For thicker gravy, add 1 tbsp cashew paste.

9. Variations

Matar Paneer

Add paneer cubes for a richer dish.

Dry Green Peas Masala

Reduce water and cook until thick.

Coconut-Based Curry

Add 2 tbsp coconut milk for South Indian flavor.

Masala Peas Sabzi

Add boiled potatoes for a fuller meal.

10. Storage & Reheating

• Store in an airtight container.
• Refrigerate for up to 24 hours.
• Reheat on low flame; add little water if curry thickens.

11. Diet Suitability

• Vegetarian
• Gluten-Free
• High in fiber
• Kid-friendly