Green Peas Curry is the famous Accompaniment to serve with Meal or with Chapati and Paratha. It can be easily made with Fresh or Frozen Green Peas. This famous North Indian Curry is made with Green Peas or Matar, Onion, Cashew nuts and Fresh Cream.
Green peas / Matar / Mutter is a seasonal vegetable and previously it used to be available only in winter in India, but now a days it is available around the year in frozen form. It is true that nothing can beat the taste and flavor of fresh Green Peas, hence I always try to use Fresh Peas in my recipes.
This Green Peas Curry Recipe can be quickly made at home and you can pack it up for the Tiffin or Lunch Box of your kids and hubby. It can be served with Indian Chapati, Naan, Poori or Paratha.
This is a flavorful Green Peas Curry which is available in several Annapurna Restaurants, where they serve this along with Naans and Parathas. If you are making this Curry at home, you can adjust it’s consistency by adding Purees, Spice Powders and Pastes. Some people add plain flour in this for a thick consistency, but I prefer to serve this as it is, because sometimes flour leaves a raw flavor in this curry recipe.
So let’s start making our Green Peas Curry Recipe with step by step. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Green Peas Curry Recipe – Step by Step
Soak Green Peas in Warm water and keep aside.Mix the diced Onion, Green Chilies and Cashew Nuts in a grinding jar.Add 2 tbsp of water and grind altogether to make a thick paste.Heat Oil in a pan and saute Cumin seeds on medium flame then stir in prepared Onion paste and cook for 2-3 minutes on Low Flame.
Add Ginger-Garlic Paste and cook continue on low flame, till the paste is evenly cooked without burning.Add Red Chilli Powder, Turmeric Powder, Coriander Powder and a pinch of Asafoetida, mix well.Add water along with Green Peas and cook for few minutes on low flame.
Add Fresh Cream along with Tomato Puree and mix well. Cook for 2 more minutes.
Switch off the flame and stir in Lemon juice and some finely chopped Coriander Leaves.
Green Peas Curry Recipe is ready to serve with Rice, Roti, Poori or Paratha. You can even serve it as a Side dish with your meal.
Green Peas Curry Recipe is one of the famous North Indian Accompaniment made with Green Peas or Matar, Onion, Cashew nuts, Tomato Puree and Fresh Cream.
1-1/2 cups Green Peas (Fresh or Frozen)
1 big Onion, Diced
1 tsp Ginger-Garlic Paste
6 Cloves of Garlic
8-10 Cashew nuts
2 tbsp Fresh Tomato Puree
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Seeds (jeera)
A pinch of asafoetida (hing)
2 tbsp Fresh Milk Cream
1 tsp fresh finely chopped coriander leaves
1/2 tsp lemon juice (optional)
2 tsp Oil
Salt to taste
Rinse green peas in running water and keep them in fresh warm water, till you add into the curry. Combine 1 diced onion, 4 green chilies and 8-10 cashew nuts in a grinding jar. Add 2 tbsp of water and grind altogether to make a thick paste. Keep aside.
Heat 2 tsp of oil in a pan and saute 1/2 tsp cumin seeds on medium flame, till the seeds start spluttering.
Stir in prepared onion paste and cook for 2-3 minutes on low flame.
Add 1 tsp ginger-garlic paste and cook continue on low flame, till the paste is evenly cooked, but not burnt. Add 1/2 tsp Red Chilli Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Coriander Powder and a pinch of asafoetida. Mix well and then add 1 cup water in it.
When the water starts boiling, add rinsed green peas and stir well. Cook the green peas for 5 minutes on low flame.
Then add 2 tbsp Fresh Cream and 2 tbsp Fresh Tomato Puree and mix well. Cook for 2 more minutes.
Switch off the flame and stir in lemon juice and some finely chopped coriander leaves.
Serve with Rice, Roti or Paratha and Raita of your choice.
You can cook the green peas in the microwave oven or a open pot and the add into gravy.
This curry needs little more oil to get a nice taste, so do not compromise on the amount of oil.
You can add milk instead of water for the thick and creamy consistency of curry.