Green Peas Curry
Lunch • India
How to Make Green Peas Curry (Traditional & Healthy Version)
Green Peas Curry, known locally as Matar Curry, is a beloved North Indian vegetarian dish cherished for its vibrant flavors and wholesome ingredients. Featuring fresh green peas simmered in a mildly spiced tomato-onion gravy, this curry is a staple in Punjabi households and often served with roti, phulka, or basmati rice. Its appeal lies in its simplicity, making it a popular choice for everyday lunches as well as festive occasions like Holi and Lohri. Green Peas Curry offers a delightful combination of sweetness from the peas and the robust aroma of garam masala, with hints of ginger, garlic, and fresh coriander. The use of minimal oil and fresh ingredients makes it both light and satisfying, perfect for those seeking a nutritious yet flavorful meal. This dish is easily adaptable for various dietary needs and can be prepared with either fresh or frozen peas, making it accessible year-round. Celebrated for its comforting taste and easy digestibility, Green Peas Curry fits seamlessly into the Indian thali, offering a protein-rich alternative for vegetarians. Its regional variations, such as the addition of paneer or aloo (potato), showcase the diversity of Indian cuisine while staying true to authentic flavors.
Ingredients(for 1 medium bowl (approx. 200g))
- 1 cup Fresh green peas (matar)
- 1 medium, finely chopped Onion (pyaz)
- 2 medium, pureed Tomato (tamatar)
- 1 teaspoon Ginger-garlic paste (adrak-lehsun ka paste)
- 1, finely chopped Green chili (hari mirch) - optional
- 1/2 teaspoon Cumin seeds (jeera)
- 1/4 teaspoon Turmeric powder (haldi)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Garam masala
- to taste Salt (namak)
- 1 tablespoon Oil (preferably mustard or sunflower oil)
- 2 tablespoons, chopped Fresh coriander leaves (hara dhaniya) - optional
Instructions
- 1
Heat oil in a kadhai or heavy-bottomed pan on medium flame. Add cumin seeds and let them splutter.
2 minutes
Use mustard oil for a more traditional Punjabi flavor.
- 2
Add chopped onions and sauté until golden brown. Stir occasionally to avoid burning.
4 minutes
Sprinkle a pinch of salt to help onions cook faster.
- 3
Stir in ginger-garlic paste and green chili. Sauté until the raw aroma disappears.
2 minutes
For a milder curry, skip or reduce green chili.
- 4
Add pureed tomatoes, turmeric, coriander powder, and salt. Cook until oil separates from the masala.
5 minutes
Cover partially to prevent splattering.
Why This Dish is Healthy
This dish is a healthy choice due to its high protein and fiber content, making it filling and supportive of weight management. The absence of cream or heavy fats ensures that the calorie count remains moderate, while the fresh vegetables and spices boost immunity and digestion. Green Peas Curry is ideal for those seeking nutrient-dense, heart-healthy Indian recipes.
Green Peas Curry is rich in plant-based protein, dietary fiber, and essential micronutrients like vitamin C, vitamin K, and folate. The peas provide complex carbohydrates for sustained energy, while the use of minimal oil keeps the fat content low. Onions and tomatoes add antioxidants, and the spices contribute anti-inflammatory properties. This curry is naturally gluten-free and can be made vegan by using plant-based oil, making it suitable for a variety of dietary preferences.
Pro Tips
- 💡Use fresh green peas in winter for the sweetest flavor.
- 💡For extra richness, add a splash of cashew paste (kaju paste) before serving.
- 💡If you prefer a smoother gravy, blend the onion-tomato masala before adding peas.
Storage & Serving
Store leftover Green Peas Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water if the gravy thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
