Green pea curry, or matar masala, is a simple Indian curry that always tastes like more effort than it is. The sweetness of the peas balances the earthy spices and creamy coconut milk. I love making this when I want a hearty curry without grinding masala pastes or babysitting a simmering pot for hours — just pantry staples, frozen peas, and a few minutes of stirring for a meal that feels special but still doable on a weeknight.
These curried Indian green peas are a weeknight gift!
Matar masala is an unassuming curry that we used to often make in Delhi during winter, when markets were overflowing with fresh green peas so sweet they barely needed cooking. Every household had a version — some rich with cream, others simple and tomato-based — but all built around that perfect balance of sweetness and spice.
My version leans creamy, using coconut milk instead of cream, which gives it richness without heaviness. The sauce starts with caramelized onions and ginger-garlic, which create a deep flavor base even with minimal cook time. And the best part? Frozen peas work beautifully, so you can make this year-round without sacrificing taste.
If you like this curry, try pairing it with my jeera rice or homemade naan, or use leftovers as a filling for wraps or stuffed parathas — it holds up perfectly.
Key ingredients and why they matter
My matar masala recipe starts by sautéing onions, garlic, and ginger, then tossing in tomatoes and spices and cooking everything until it turns into a rich, flavorful paste. Then I add green peas and coconut milk for a creamy texture. A sprinkle of fresh cilantro and a squeeze of lemon juice at the end adds the perfect pop of freshness. It’s vegan, nut-free, and made with simple ingredients and is super easy to whip up any night of the week!
Full ingredient list and detailed instructions in the recipe card.
- Green peas: Fresh or frozen both work, but frozen are sweeter and hold their pop better in the sauce. Don’t overcook — they should stay bright.
- Coconut milk: Adds creaminess and a gentle sweetness that balances the spices without being heavy like cream. Use full-fat for the best texture. For extra richness, stir in 1 tablespoon of cashew cream right before serving.
- Onion, garlic, and ginger: The holy trinity of Indian-style curries — sautéing until golden adds depth that makes the simple sauce taste slow-cooked.
- Tomatoes: Cooked down until jammy, they form the base of the masala. You can substitute canned diced tomatoes when fresh ones aren’t great.
- Spice mix: Cumin, coriander, garam masala, and turmeric form a quick, balanced curry powder. Toasting them in oil blooms flavor in seconds.
- Fresh cilantro: Stirred in at the end for color and a burst of freshness — don’t skip it. Garnish after removing from heat to preserve its color.
- Modifications: Stir in ½ teaspoon of kasuri methi (dried fenugreek leaves) for a restaurant-style flavor boost. Add a squeeze of lemon or lime juice before serving to lift the flavors. Want to add spiciness? Add a teaspoon of red chili powder or toss in a slit green chili when you add the spices.
TIPS & TRICKS
Shruthi’s top tips
- Bloom the spices for 30 seconds before adding the tomatoes — this unlocks their full flavor.
- For a smoother sauce, blend the onion-tomato mixture before adding peas.
- Don’t simmer peas too long; they should stay firm and bright, not mushy.
- Use a splash of vegetable broth if the sauce thickens too much.
How to make green peas masala
- Heat oil or ghee in a large skillet or sauté pan over medium heat. Add onions and cook until golden brown, about 6–8 minutes. Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add tomatoes, cumin, coriander, garam masala, turmeric, and ¼ teaspoon of the salt. Cook for 5–6 minutes, stirring occasionally, until the mixture thickens and pulls away from the pan edges.
- Stir in green peas and coconut milk. If your coconut milk is very thick, replace ¼ cup of it with warm water. Bring to a simmer, cover, and cook for 8–10 minutes in low heat, until peas are tender and the sauce has thickened slightly.
- Stir in lemon juice (optional) and remaining salt. Taste and adjust seasoning as needed. If you like, drizzle a bit of ghee or coconut oil over the top for aroma. Garnish with chopped cilantro and serve hot with steamed rice, jeera rice, naan, or roti.
How to serve matar masala
You can never go wrong with a side of steamed basmati rice, but my jeera rice takes it to the next level. I also love serving it with my homemade naan or tandoori roti, paired with a side of boondi raita or pickled onions for the perfect balance.
Storage and reheating suggestions
To store leftovers, you can keep them in an airtight container in the fridge for up to 4 days. The great news? This dish freezes beautifully. You can double the recipe, portion it out, and freeze it for up to two months, just thaw overnight in the fridge before reheating.
When it’s time to enjoy, gently reheat it on the stovetop, adding a splash of water or milk if the sauce has thickened too much.
More Indian Curries
If you love rich, flavorful curries, here are some must-tries from my kitchen!
Aloo Gobi Masala (Indian Potato and Cauliflower)
Authentic Chana Masala
Slow Cooker Tofu Tikka Masala
Vegetable Korma (Veg Kurma)
Matar Masala
Ingredients
- 2 tablespoons oil
- ½ teaspoon cumin seeds, optional
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger
- 2 pieces tomatoes, finely chopped, substitute 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 2 cups green peas, fresh or frozen
- 1 cup full-fat coconut milk
- 1 teaspoon lemon juice, optional, for garnish
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- Heat oil or ghee in a large skillet or sauté pan over medium heat. When hot, add cumin seeds (if using) and let them sizzle for 30 seconds. Add onions and cook until golden brown, about 6–8 minutes.
- Stir in garlic and ginger. Cook for 1 minute until fragrant.
- Add tomatoes, cumin, coriander, garam masala, turmeric, and ¼ teaspoon of the salt. Cook for 5–6 minutes, stirring occasionally, until the mixture thickens and pulls away from the pan edges.
- Optional for a smoother curry: Cool slightly and blend this base into a paste before returning it to the pan.
- Stir in green peas and coconut milk. If your coconut milk is very thick, replace ¼ cup of it with water. Bring to a simmer, cover, and cook for 8–10 minutes, until peas are tender and the sauce has thickened slightly.
- Stir in lemon juice (optional) and remaining salt. Taste and adjust seasoning as needed. If you like, drizzle a bit of ghee or coconut oil over the top for aroma.
- Garnish with chopped cilantro and serve hot with steamed rice, jeera rice, naan, or roti.
Notes
- For deeper flavor, blend the onion-tomato mixture into a smooth paste before adding peas.
- Use fresh peas when in season for maximum sweetness.
- Add a squeeze of lemon juice before serving to brighten flavors.
- For a saucier curry, add 2–3 tablespoons of water or vegetable broth during simmering.
- If using fresh peas, blanch them first to preserve color and sweetness.
- Adding salt in two stages (once early, once at the end) seasons both the base and sauce evenly.
- Add a slit green chili with the spices for a gentle kick.
- ½ teaspoon crushed kasuri methi (dried fenugreek leaves) stirred in at the end adds that subtle, smoky perfume you get in Indian restaurant curries
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my first time commenting although I’ve tried and very much enjoyed the recipes you share. This looks delicious Shruthi but want to ask if you think adding chickpeas would work well with this recipe. Just looking to add protein. Will look forward to a reply.
Thanking you in advance ~ Gee
Yes, you can absolutely add chickpeas as well!