Why is my matar masala tasting raw or sharp?

The masala likely needed more cooking. Make sure the tomatoes turn pulpy first, then cook the blended puree until oil appears at the edges.

How do I make the gravy thicker or thinner?

For a thicker curry, simmer uncovered for a few extra minutes. For a thinner one, add a little hot water and boil briefly to adjust consistency.

Can I make this curry ahead of time?

Yes, it keeps well and often tastes better after resting. Refrigerate it and reheat gently, adding a splash of water if the gravy has tightened.

What should I serve with matar masala?

It pairs best with roti, paratha, or a simple bowl of rice, since the smooth gravy is ideal for scooping and soaking.

Do I need to blend the onion-tomato mixture?

Blending gives this dish its smooth gravy. If you skip it, the curry will still taste good but will be more rustic and chunky.

Home / Recipes / north_indian / Matar Masala

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Matar Masala

RATING

4.6/5(135)

TASTE SCORE

8/10

A simple North Indian pea curry with a smooth onion-tomato gravy, gentle spices, and a fresh finish of coriander. It is comforting, easy to cook on a weekday, and pairs well with roti, paratha, or a small serving of rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

173 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the peas and chop the vegetables.
1.If using fresh peas, rinse them well.
2.Roughly chop the onion, tomato, ginger, and garlic.
3.Slit the green chili and keep the coriander leaves ready.
TIPFrozen peas can go straight into the pan; fresh peas may need 2 to 3 extra minutes of simmering.
saute · ~12 min
Cook the onion, tomato, ginger, and garlic.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, 5 to 6 minutes.
3.Add ginger, garlic, and green chili, then cook for 1 minute.
4.Add tomato and cook until soft and pulpy, 5 to 6 minutes.
TIPCook the tomatoes until they lose their raw smell; this gives the gravy a fuller flavor.
mix · ~3 min
Blend the masala base.
Let the cooked mixture cool slightly, then blend it to a smooth puree without adding extra water.
temper · ~1 min
Make the base for the curry.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add cumin seeds and let them crackle for 20 to 30 seconds.
3.Add turmeric powder, red chili powder, and coriander powder.
4.Stir quickly for a few seconds so the spices do not burn.
TIPKeep the heat low when adding the powdered spices so they bloom without turning bitter.
saute · ~5 min
Cook the ground masala.
Pour in the blended onion-tomato puree and cook over medium heat for 4 to 5 minutes, stirring often, until the oil begins to show at the edges.
simmer · ~10 min
Add peas and simmer the curry.
1.Add green peas, salt, and water to the pan.
2.Mix well and bring the curry to a gentle simmer.
3.Cover and cook for 8 to 10 minutes until the peas are tender and the gravy is slightly thick.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle garam masala and chopped coriander leaves over the curry. Mix once and cook for 30 seconds more.
serve
Serve hot.
Serve Matar Masala hot with roti, paratha, or a small bowl of rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blend the onion-tomato base only after it cools a bit, or the puree can splutter and turn too thin.
2
Cook the blended masala until oil shows at the edges; that is the key cue that the gravy has lost its raw taste.
3
If using frozen peas, add them straight from the freezer and reduce simmering slightly so they stay bright and sweet.
4
For a smoother North Indian-style gravy, strain the blended masala before returning it to the pan.
5
Keep the powdered spices on low heat in the tempering step and stir immediately to prevent bitterness.
6
If the curry thickens too much as it stands, loosen it with a splash of hot water before serving.
7
This matar masala tastes even better after 30 minutes of resting, when the peas absorb the masala flavors.