Kaju Matar Masala
A rich North Indian curry where sweet green peas and buttery cashews simmer in a smooth onion-tomato gravy. It feels festive without being heavy and goes beautifully with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~15 min
Soak part of the cashews and prep the vegetables.
1.Soak 0.25 cup cashew nuts in warm water for 15 minutes.2.Roughly chop the onion and tomato.3.Chop the ginger and peel the garlic.4.Keep the green peas, whole cashews, and spices ready. - saute · ~11 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.3.Add onion, ginger, garlic, and green chili, then cook until the onion softens and turns light golden, 5 to 6 minutes.4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.TIPCook the tomatoes down fully so the gravy tastes rounded and not sharp. - rest · ~5 min
Cool the masala slightly before blending.
- mix · ~2 min
Blend the gravy paste.
Discard the bay leaf. Add the soaked cashews with their soaking water to the cooked onion-tomato mixture and blend to a smooth paste.
- saute · ~5 min
Cook the ground masala with spices.
1.Return the blended paste to the pan over low to medium heat.2.Add turmeric powder, red chili powder, and coriander powder.3.Cook, stirring often, until the masala thickens slightly and smells cooked, 4 to 5 minutes.TIPKeep the heat moderate after blending because cashew paste can catch at the bottom. - simmer · ~10 min
Simmer the peas and cashews in the gravy.
1.Add green peas, the remaining whole cashew nuts, salt, and 1.5 cups water.2.Mix well and bring the curry to a gentle simmer.3.Cover and cook until the peas are tender and the gravy is creamy, 8 to 10 minutes. - garnish · ~1 min
Finish with cream, kasuri methi, and garam masala.
Stir in the fresh cream, crushed kasuri methi, and garam masala. Cook for 1 minute, then switch off the heat and garnish with coriander leaves.
- serve
Serve hot.
Serve Kaju Matar Masala hot with roti, naan, paratha, or a small serving of jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the onion-tomato-cashew base completely smooth for the restaurant-style silky texture this curry needs.
- 2Do not brown the onions deeply; light golden keeps the gravy orange, sweet, and delicate rather than dark and heavy.
- 3After blending, stir often over low-medium heat because cashew paste thickens fast and can stick to the pan.
- 4Crush kasuri methi between your palms just before adding so its aroma blooms into the hot gravy.
- 5If using frozen peas, add them straight from thawed and simmer only until tender so they stay bright and sweet.
- 6Let the curry rest 5 minutes after adding cream and garam masala; the gravy settles and the flavors round out nicely.
- 7The gravy thickens as it stands, so loosen leftovers with a splash of hot water while reheating.
Adapt it for your goals.
Vegan
Skip the fresh cream or replace it with cashew cream or coconut cream for a fully dairy-free curry with similar richness.
low oilLow-oil
Reduce the oil slightly and sauté the onion-tomato base with occasional splashes of water; useful if you want a lighter everyday version.
paneerPaneer
Add cubed paneer in the final simmer for a heartier, more festive curry that pairs especially well with naan.
jainJain
Omit onion and garlic, increase tomatoes and cashews, and add a little hing if used in your kitchen for a Jain-friendly gravy.
Why this is on our healthy list.
Plant Protein and Good Fats
Cashews and green peas together add satisfying plant-based protein and fats that make the curry filling and balanced.
Vegetable-Based Gravy
The sauce is built from onions, tomatoes, ginger, garlic, and peas, adding fiber and a range of naturally occurring micronutrients.
Digestive Spice Support
Ginger, garlic, cumin, coriander, and kasuri methi bring aromatic depth while traditionally helping the dish feel less heavy.
Frequently asked questions
Yes. Thaw them first if possible, then simmer just until tender so they stay sweet and do not turn mushy.
