Matar Masala
Servings: 4 servings
Calories: 531kcal
This green pea curry (matar masala) comes together in 30 minutes with a creamy coconut base, warming spices, and bright, fresh flavor in every bite.
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Ingredients
- 2 tablespoons neutral oil or ghee for non-vegan
- ½ teaspoon cumin seeds
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger finely grated
- 2 medium tomatoes finely chopped (or 1 cup canned diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt divided
- 1 green chili slit lengthwise, optional
- 2 cups green peas fresh or frozen
- 1 cup full-fat coconut milk
- ½ teaspoon kasuri methi dried fenugreek leaves, crushed between your palms
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh cilantro chopped, for garnish
Instructions
- Heat the oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onion and cook until golden brown, 6–8 minutes.
- Stir in the garlic and ginger. Cook for 1 minute until fragrant.
- Add the tomatoes, ground cumin, coriander, garam masala, turmeric, ¼ teaspoon of the salt, and the green chili if using. Cook for 5–6 minutes, stirring occasionally, until the mixture thickens and pulls away from the edges of the pan.
- For a smoother curry, cool this base slightly and blend before returning to the pan. For a chunkier texture, skip this step.
- Add the peas and coconut milk. If the coconut milk is very thick, add 2–3 tablespoons of water. Bring to a simmer, cover, and cook for 8–10 minutes until the peas are tender and the sauce has thickened slightly.
- Stir in the kasuri methi, lemon juice, and remaining ¼ teaspoon salt. Taste and adjust seasoning. Garnish with cilantro and serve hot with rice, jeera rice, naan, or roti.
Notes
- Kasuri methi (dried fenugreek leaves) makes this taste like Indian restaurant curry. Crush it between your palms before adding — this releases the aroma. Find it at any Indian grocery store. Skip if unavailable, but it's worth sourcing!
- For a smoother curry, blend the onion-tomato base in Step 4. For a rustic texture, leave it as is. Both are traditional.
- Use fresh peas when in season for maximum sweetness. If using fresh, blanch them for 2 minutes first to preserve color.
- Storage: Refrigerate up to 4 days. Add a splash of water when reheating — the sauce thickens as it sits.
Nutrition
Calories: 531kcal | Carbohydrates: 66g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 316mg | Potassium: 1173mg | Fiber: 26g | Sugar: 9g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 7mg
