North Indian Curry


Remember my last weekends scenario ? I was in no mood to cook an elaborate meal ,didn’t have any veggies in stock nor in a mood to dine out.But then i wanted to make something fancy,delicious yet simple and quick. Cooked jeera rice n rolled few rotis. And what about the side dish ? I wanted something that would go well with both. Aah.. Flashed — ” Peas Masala / Matar Masala ” !!!! A quickie and yummy curry that can be put together in just 15 mins!!! A scrumptious lunch was all set in no time …. hmm… things can’t better than this ??

I buy green peas in winter in a bulk and freeze it to use throughout the year.They are so handy to cook when you run out of time or vegetables or when guests are just a knock away from the door and you don’t have anytime to chop veggies.Those times ,this green peas masala can be done in jiffy with just a few ingredients.The end result would taste just like you would get in restaurants.A perfect kid friendly as well crowd pleaser .Today’s post is my dedication to all busy working women,busy moms and busy bachelors who are in the lookout of simple,quick and yummy side dishes….


Smitha Kalluraya
Course Side Dish
Cuisine north indian


  • 1 cup Peas, Fresh or Frozen *** See notes point 1
  • 1 small onion, - chopped finely
  • 1/2 tsp Cumin Seeds Jeera
  • 1 Bay leaf / Tej patta
  • 1/2 tsp Turmeric Haldi
  • 1 - 2 tsps Garam Masala Chole masala, ( Use any 1 )
  • 1/2 - 1 tsp Red chilli powder
  • 1 tbsp kasoori methi /dry fenugreek leaves
  • sprigs Coriander leaves, finely chopped
  • 1 tbsp Butter
  • 1/2 tsp Sugar
  • to taste Salt

To saute and grind:

  • 2 medium sized Tomatoes, -
  • 1 onion
  • 1/4 inch Ginger
  • 3 - 4 flakes Garlic
  • 2 Green Chillies

To grind (for the cashewpaste) :

  • 5 Whole Cashews
  • 2 tbsp curd


  • Pressure cook peas for 2 whistles and set aside. You can microwave too.
  • Soak cashew in warm water for 5-10 mins. Later grind cashews with curd to a smooth creamy paste, set aside.
  • Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turns little mushy.
  • Cool down and grind it a fine paste.
  • Heat butter.Add cumin seeds and bay leaf. Let cumin seeds splutter.Add onion and saute till slightly browned.
  • Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes.
  • Then add haldi,garam masala /channa masala,red chilli powder,sugar and salt..Add water as required to bring it to running consistency. Let it boil for 1-2 mins.
  • Add the cashew paste and give a quick stir.
  • Add cooked peas and cook on low flame for 5mins.Let the peas take in all the flavours .
  • Finally add kasoori methi and coriander leaves and switch it off.
  • Serve hot Peas Masala with Jeera rice / phulka / naan /poori/ any other roti.


If you don't have fresh or frozen peas, you can soak dried peas overnight and later use.
If you want you can add cooked diced potato or roasted paneer cubes too.
For extra flavor if you want you can use little dhania and jeera powder.
I normally use MDH / Everest brand garam masala n chole masala.

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  • Reply
    Ramya Venkateswaran
    July 2, 2014 at 11:20 am

    yummy perfect masala

  • Reply
    Priya Shiva
    July 2, 2014 at 11:28 am

    Love peas masala and this looks so tempting!

  • Reply
    nandoos Kitchen
    July 2, 2014 at 12:08 pm

    Looks soo yumm. All I want is some roti 🙂

  • Reply
    Sony P
    July 2, 2014 at 12:12 pm

    Quick and tasty peas masala !!

  • Reply
    Linsy Patel
    July 2, 2014 at 12:55 pm

    curry looks very tempting.

  • Reply
    Maha Gadde
    July 2, 2014 at 1:30 pm

    peas masala looks rich awesome dear

  • Reply
    July 2, 2014 at 1:58 pm

    Loved its color.Its looking gr8 🙂

  • Reply
    Beulah Arun
    July 2, 2014 at 2:40 pm

    Very delicious!

  • Reply
    July 2, 2014 at 8:09 pm

    Yummy peas masala..

  • Reply
    July 2, 2014 at 8:17 pm

    looks super yummy..just like the one we get in restaurants…

  • Reply
    Vibha Sp
    July 3, 2014 at 4:34 am

    nice precentation dear , litle bit difrnt masala , must try n taste it 🙂

  • Reply
    July 3, 2014 at 5:49 am

    Nice recipe…i use this gravy for panner also.

  • Reply
    Rafeeda AR
    July 3, 2014 at 5:58 am

    this looks perfect, dear…

  • Reply
    Priya Suresh
    July 3, 2014 at 1:08 pm

    Very colourful and delicious peas butter masala, just some rotis is enough to have along with.

  • Reply
    Reshma Sanjeev
    July 3, 2014 at 4:57 pm

    Very easy to do recipe and like the way you showed it step by step with pictures.

  • Reply
    July 5, 2014 at 7:29 am

    Mmmm.. .look at those flavors popping out all over! Brilliant and so tempting, Smitha – I love how the green color of the matar is peeping out of that red colored gravy!

  • Reply
    Preetha Soumyan
    July 5, 2014 at 11:24 am

    wow..that was a colorful peas masala.. curry

  • Reply
    Swathi Iyer
    July 5, 2014 at 11:55 pm

    Delicious butter masala lovely it is great gravy you can use it for paneer too.

  • Reply
    Maha Gadde
    July 7, 2014 at 1:29 pm

    gravy luks so tempting..need rotis..:)

  • Reply
    Gayathri Sathyanarayanan
    July 8, 2014 at 7:40 pm

    Yummy masala.

  • Reply
    Sowmya Sundararajan
    July 10, 2014 at 1:17 pm

    Great looking peas masala. Wish I could grab a serving with hot ghee phulkas

  • Reply
    September 10, 2014 at 1:43 pm

    I tried this with black eye… I was super hit , thanksjaya

  • Reply
    Poornima hegde
    September 10, 2014 at 3:43 pm

    looks super yummy. Love the idea of ground curd and cashews.

  • Reply
    February 6, 2015 at 11:06 am

    I have always tried this with pudina yogurt paste. Tried your recipe today. Came out fantastic. Added paneer as well. Paneer peas masala. Thanks for the recipe.

  • Reply
    Dhiraj Kumar
    August 10, 2015 at 10:44 am

    So healthy and yummy.Chowringhee Kathi Roll

  • Reply
    Tanisha Singh
    July 21, 2016 at 7:30 am

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