Mutter Usal
A vibrant Maharashtrian-style green pea curry with a nutty, aromatic coconut-onion base and a gentle spice kick. Fresh green peas soak up the fragrant tempering of mustard seeds, curry leaves, and ginger-garlic, creating a perfectly balanced medium-spiced gravy that pairs beautifully with roti, pav, or steamed rice.
For 4 servings
- prep · ~2 min
Make the coconut-spice paste.
1.Grind 3 tbsp desiccated coconut with 3 tbsp water into a smooth paste using a mortar and pestle or small blender.2.Set the paste aside in a bowl.TIPIf using fresh coconut, grate 3 tbsp fresh coconut flesh instead. - temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in a kadai or pan over medium heat until shimmering.2.Add 1 tsp mustard seeds and let crackle.3.Add 1 tsp cumin seeds and fry until fragrant.4.Toss in 8 curry leaves and a pinch of asafoetida. Sauté for a few seconds.TIPKeep a lid handy—mustard seeds pop vigorously. - saute · ~8 min
Build the aromatic base.
1.Add the finely chopped onion to the tempering and sauté until translucent (about 3 minutes).2.Stir in 1 tsp ginger-garlic paste and cook for 1 minute until the raw smell disappears.3.Add the chopped tomatoes, cover, and cook until soft (about 4 minutes). - saute · ~2 min
Bloom the spices in the masala.
1.Uncover and add 1 pinch turmeric, 1 tsp red chili powder, and 1 tsp coriander powder.2.Stir continuously and sauté for 1-2 minutes until the oil separates and spices turn fragrant. - simmer · ~10 min
Cook the peas in the gravy.
1.Add 2 cups green peas and stir to coat them evenly with the spice mixture.2.Pour in the coconut paste and 1 cup water. Add a pinch of salt.3.Bring to a gentle simmer, cover, and cook for 8-10 minutes until the peas are tender and the gravy thickens slightly.TIPIf using fresh peas, simmer for an additional 5 minutes until they are perfectly tender. - garnish · ~2 min
Finish with garam masala, lemon juice, and coriander.
1.Remove the gravy from heat.2.Sprinkle a pinch of garam masala and drizzle 1 tbsp lemon juice over the curry.3.Garnish with chopped coriander leaves and rest for 2 minutes before serving. - serve
Serve Mutter Usal hot with pav, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh or frozen green peas; avoid canned peas for best texture and sweetness.
- 2Toast desiccated coconut until fragrant before grinding for added depth of flavor.
- 3Sauté the onion-tomato base until oil visibly separates to prevent raw taste.
- 4Adjust water amount to your preferred gravy consistency – thicker for roti, thinner for rice.
- 5Rest the finished curry for 2 minutes before serving to allow flavors to meld.
- 6Leftovers taste even better the next day as spices continue to develop.
Adapt it for your goals.
Vegan
This recipe is already vegan. Use coconut oil instead of vegetable oil for a richer coconut flavor.
Gluten FreeGluten-Free
Naturally gluten-free as written; just ensure your asafoetida and garam masala are certified gluten-free.
Protein PackedProtein-Packed
Add 1/2 cup of cooked chickpeas along with the peas for extra plant protein and a heartier texture.
Oil FreeOil-Free
Dry-roast the mustard and cumin seeds, then use a non-stick pan and add small splashes of water when sautéing onions to eliminate oil entirely.
Nut FreeNut-Free
Replace desiccated coconut with 2 tbsp of roasted gram flour (besan) mixed into water to create a smooth paste – it still adds body and a nutty note without nuts.
Why this is on our healthy list.
Rich in Plant Protein
Green peas provide a good amount of plant-based protein, supporting muscle repair and satiety.
High in Dietary Fiber
Peas and coconut contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
Antioxidant-Packed Spices
Turmeric, coriander, and curry leaves are rich in antioxidants that help combat oxidative stress.
Heart-Healthy Fats
Coconut contains medium-chain triglycerides (MCTs) which may support heart health when consumed in moderation.
Frequently asked questions
Yes, but soak 1 cup dried green peas overnight, then boil until tender before adding to the gravy to compensate for extra cooking time.
