Padhuskitchen


Peas Masala-Matar Masala Gravy-Green Peas Masala

by 38 Comments

The market is flooded with fresh green peas, so I am using ample quantity of fresh green peas in many of my dishes. Peas are low in calories and contains no cholesterol They are excellent source of folic acid and also contain adequate amount of anti-oxidants. Peas masala is a very simple and delicious dish that goes well not only with chapati and poori but also with pulao and other flavored rice like ghee rice, jeera pulao etc. Today let us learn how to prepare matar masala following our easy matar/peas masala recipe.

Peas masala gravy

Peas Masala Gravy


Peas Masala

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 4
 Recipe Category: Side Dish
 Recipe Cuisine: North Indian
 Author:

   Ingredients needed

   Green peas – 1 cup (fresh peas)
   Onion – 1 cup (chopped)
   Tomato -3/4 cup chopped
   Ginger -1 inch piece
   Garlic – 4 cloves
   Green chilli – 1
   Salt as required
   Oil + Butter – 2 tbsp oil + 1 tbsp butter or oil – 3 tbsp

   Spice Powder

   Turmeric powder – a pinch
   Chilli powder -1 tsp
   Coriander powder -2 tsp
   Cumin Powder/Jeera powder -3/4 tsp
   Kitchen king masala – 1 1/4 tsp (or you can use 1 tsp Garam masala also)

   For the seasoning

   Oil – 2 tbsp
   Cumin/ Jeera seeds – 1 tsp

Preparation


Heat oil + butter (or oil alone), fry onions till it turns golden brown stirring continuously.

Add ginger, garlic and green chilli and saute for a few more minutes.

Add tomatoes and cook till tomatoes turn mushy. Leave it to cool.

Then grind it to a fine paste and keep it ready.

Method


Heat 1-2 tbsp of oil in a pan or pressure pan, add jeera seeds, when it splutters, add the ground paste, all the ingredients mentioned under “spice powder” and saute for a few minutes. (Since we have already cooked everything well, we do not have to cook for a long time now)

Add green peas, 1 cup of water, need salt and pressure cook for 2 whistles. Mix well and garnish with coriander leaves.

Peas masala is ready to be served as a side dish for chapati or pulao.

Note


If dry peas is used to make this gravy, soak the peas overnight and pressure cook adding salt till soft.

You can use frozen peas also. In that case, do not pressure cook, just rinse it well and use it.

For the peas masala to be tasty – You have to fry the onions well and you have to cook the tomatoes till mushy. Do not add water before the tomatoes get cooked well. If it is too dry, you may add 1or 2 tbsp of water. These two steps are very important.

Instead of pressure cooking, you can even cook peas separately till soft and add to the gravy and cook for a few minutes till everything gets incorporated well.

A close up shot for you all

matar masala-peas masala-green peas gravyYou might love my

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Reader Interactions

Comments

  11. Anzz

    Perfect way to finish off my last pack of peas – easy and tasty..! I am announcing Valentines Special – my 1st blog event and a Giveaway.!. Please do be a part of it and send in your recipes..! 🙂

    Reply

  12. Anzz

    I am hosting my first blog event plus giveaway – Valentines Special. Do check it out and be a part of it. Would be great..!

    Reply

  28. Seetha Lakshmi

    Hello mam, I follow ur recipes and it came out well… I wanted to buy kitchen king masala.. But there are several brands when I checked online like mdh, mangal, everest, etc… I would like to use the one u buy.. Pls lemme know the brand of dat masala powder..

    Reply

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