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Matar Curry Recipe

by Sonia on December 26, 2009

Post image for Matar Curry Recipe

Dear Pals,

Recipe Marathon Day # 2

Today, I will post my 2nd recipe of marathon. Yaay! :) Hope you all are having a great and relaxing holidays.

Well, there are many fellow bloggers around and some of them are really good that you hardly get wrong with their recipes. One of them is Namratha’s blog. She does post different recipes from all over the world, vegetarian of course! Before my blogging days, I used to be a regular reader of her blog and still I am. I am not sure how many recipes I have tried from her blog but I must say all of them were succeeded. She is a great baker too and have a fantastic collection of her creation on her blog. This time I will post her Matar Curry recipe, is very simple yet very satisfying. I have tried this dish at least 3-4 times. It’s always been big hit and will be making again and again. Now, I would like to spread some more words about her curry here. I have followed her ingredients but made it with some different style. Feel free to change as per your choice or simply follow hers.

Matar Curry Recipe
  • 2 Cups Fresh/Frozen Peas (I used frozen - thawed and microwave for 2-3 mins)
  • 2 medium Onions - roughly chopped
  • 1 tbsp Ginger Garlic Paste
  • 3 medium Tomatoes - chopped
  • 10-12 Cashews
  • 2 tbsp Heavy Cream
  • 1 Tbsp Oil
  • 2 whole Cloves
  • 2 whole Cardamom
  • 1" Cinnamon stick
  • ½ tsp Turmeric pwd
  • 1 tsp Coriander pwd
  • 1 tsp Cumin pwd
  • 1.5 tsp Red Chili pwd - OR to taste
  • 1 tsp Sweet Paprika pwd
  • ½ tsp Garam Masala pwd
  • 2 tsp Dried Fenugreek leaves/ Kasuri Methi - crushed
  • 1 tsp sugar
  • Salt to taste
  • Coriander leaves - for garnish
  1. First soak the cashew in ⅓ cup hot milk and keep aside for 1 hour. Grind into smooth paste. Meanwhile, you can go ahead.
  2. Heat 1 tbsp oil in a pan, add roughly chopped onions and sprinkle some salt to cook fast. Sauté until the onion starts to turn into little light brown. To this, add chopped tomatoes and ginger-garlic paste. Cook for few more mins until tomatoes are soft - about 4-5 mins.  Remove from the heat and let it cool completely. Grind into smooth puree without adding any water or you can add ⅓ cup of water but not more than that.
  3. Heat 1 tbsp oil in a pan, add the cloves, cardamom and cinnamon stick. Add the pureed onion-tomato. Be careful as it splutter badly. Fry it 2-3 mins and add peas, all spices and salt. Sauté it on low heat for 8-9 mins and stir in cashew paste and fenugreek leaves. Mix well and add the cream and honey in the end. Check for seasoning and adjust. Switch off the gas and let it sit for few mins before serving. Garnish with coriander leaves.

Enjoy with naan, paratha or roti! We totally relished with plain roti and rice. It’s really beautiful and awesome curry!

Thank you Namratha! :)

 Recipe Source: Namratha

  • s

    Looks like the BEST matar curry EVER!!!

  • Great picture and rich delectable recipe.What’s that in the bowl behind?

    • A warm welcome Ramya! Thanks for your words. That’s mango pieces in that bowl. :)

  • mmmmm;-) will try this soon,..

    • Thanks. It’s worth to give a try. Really! :)

  • Lovely lovely pictures!!!!! Curry looks thick , rich and yummy.. :-)

    • Welcome Arundhuti! Thanks so much. :)

  • PJ

    Sonia, the matar curry looks DIVINE! Beautiful pictures as usual, I want to grab the bowl off of the screen and eat now :) You are doing really well on your 7-day challenge, girl!; I missed your recipe number 1, I’ll go look now!

    • Hey PJ, just come here and we’ll have fun and food together. :) Thanks so much for your sweet words darling. :)

  • Oh your pics are to die for!

  • Nitya

    hi sonia…
    what a tasty dish…really we all have enjoyed a lot…thank u so much…carry on..we r waiting for the next dish.. :-)

    • Hey Nitya, thanks a ton for your visit and words. I m so glad you love my all creations. :)

  • What a gorgeous color this curry has!! My mouth just filled up with a bucket-load of saliva …. delicious! I have never tried cashew paste with a peas-preparation, this is wonderfully rich!

    • Welcome Sheetal! Thanks so much for your valuable words. It’s indeed gorgeous and tasty curry. Once you tried, you will be making again and again. :)

  • Oh, that looks sooo tasty!! Perfect to help me use up the frozen peas, too :)

    • Thank you! Yes, you can use frozen peas too…do try and let me know. :)

  • Yum. Curry looks so thick and creamy..

    • Welcome Sowjanya! Glad to see here. :) Thanks for your words.

  • How simple and wonderful! lovely. hope you had a nice x-mas.


    • Thanks Trupti! Yes, we had wonderful X-mas. :) How have u been gal?

  • Cham

    Gal this one looks like a killer side dish!

    • Hehe…Thanks. :)

  • Anupama

    I tried this recipe and it came out amazingly tasty. The only thing that i would like to mention is for the health consious, cream and cashew can be replaced by about 1/2 cup of milk. I did that and it still tasted wonderful. Maybe with cashews and cream it will taste even better but its an alternative. I hope my suggestion is not taken the wrong way by you. :)

    • Sonia

      Hi Anupama, thanks for your feedback. Yes, you’re right about cashew and heavy cream. One can always replace any ingredient as per their choice and health issue. Sometime I use only 4-5 cashew or totally omit the cream part too and it still taste great. It’s upto you what adjustment can be done. :)

  • It is just awesome & delicious

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