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A vibrant and flavorful North Indian curry featuring sweet green peas simmered in a rich, spiced tomato and onion gravy. This comforting dish comes together quickly and pairs perfectly with roti or rice.
For 4 servings
Sauté Aromatics
Build the Masala Base
Simmer the Curry
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A vibrant and flavorful North Indian curry featuring sweet green peas simmered in a rich, spiced tomato and onion gravy. This comforting dish comes together quickly and pairs perfectly with roti or rice.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 180.94 calories per serving with 6.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish
For a richer, creamier texture, add 2 tablespoons of cashew paste or fresh cream along with the garam masala at the end.
Add 2 medium-sized boiled and cubed potatoes along with the green peas to make the classic Aloo Matar curry.
Sauté 1 cup of sliced mushrooms separately until golden and add them to the curry along with the peas.
Add 200 grams of cubed paneer (Indian cottage cheese) during the last 5 minutes of simmering for a protein-packed variation.
Green peas are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
The combination of peas, onions, and tomatoes provides significant dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Tomatoes, turmeric, and other spices are rich in antioxidants like lycopene and curcumin, which help combat oxidative stress and reduce inflammation in the body.
One serving of Matar Masala (approximately 1 cup or 265g) contains around 180-220 calories, depending on the amount of oil used.
Yes, Matar Masala is a healthy dish. It's rich in plant-based protein and fiber from green peas, and packed with vitamins and antioxidants from tomatoes, onions, and spices. To make it healthier, you can reduce the amount of oil.
This recipe is naturally vegan as it uses vegetable oil and no dairy products. Just ensure your ginger-garlic paste doesn't contain any dairy derivatives.
Matar Masala pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.
Absolutely. You can finely chop 3-4 ripe red tomatoes and add them instead of the puree. You will need to cook them for a few extra minutes until they are soft and mushy before adding the peas.
To thicken the gravy, you can simmer the curry uncovered for a few more minutes to allow excess water to evaporate. Alternatively, mash a few peas against the side of the pan or mix 1 teaspoon of gram flour (besan) in 2 tablespoons of water to make a slurry and add it to the curry, cooking for 2-3 minutes.