Carrot & Pea Masala Recipe – Authentic Indian Curry with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Carrot & Pea Masala Recipe – Authentic Indian Curry with Coconut Milk

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. This Carrot & Pea Masala (also known as Gajar Matar Masala) is a staple in many Indian homes, and for good reason. It’s packed with goodness, tastes amazing with both rice and roti, and is perfect for a weeknight dinner. I first made this when I was craving something warm and cozy, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another vegetable curry. The combination of sweet carrots, tender peas, and a fragrant blend of spices is truly special. Plus, the addition of coconut milk adds a lovely creaminess that takes it to the next level. It’s a relatively quick dish to make – ready in about 30 minutes – and it’s wonderfully versatile. You can adjust the spice level to your liking, making it perfect for everyone in the family.

Ingredients

Here’s what you’ll need to make this delicious Carrot & Pea Masala:

• 2 tablespoons oil
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• ½ teaspoon ginger, minced (about 5g)
• ½ teaspoon garlic, minced (about 5g)
• 1 green chili, finely chopped
• 1 cup onion, chopped (about 150g)
• 1 cup tomatoes, chopped (about 200g)
• 2 cups carrots, chopped (about 300g)
• ½ cup green peas (about 100g)
• ½ teaspoon turmeric powder (about 2g)
• 1 teaspoon Kashmiri red chili powder (about 5g)
• 1 teaspoon garam masala (about 5g)
• 1 teaspoon coriander powder (about 5g)
• ½ teaspoon cumin powder (about 2.5g)
• ½ teaspoon salt (or to taste)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• ½ cup coconut milk (about 120ml)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It’s not just about the heat; it gives the curry a beautiful, vibrant red color. It has very mild heat, so it’s perfect for adding color without making the dish too spicy.
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a must-have in many Indian dishes. If you can’t find it, I’ll share a substitution in the FAQs!
• Oil: Traditionally, this dish is made with mustard oil, especially in North India, for a pungent flavor. However, you can use any neutral oil like vegetable oil, sunflower oil, or even coconut oil. My mom always used sunflower oil, and it tastes fantastic!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pot or deep pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop and dance in the oil.
2. Add the curry leaves and chopped onions. Sauté until the onions turn golden brown and softened, about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of a flavorful curry.
3. Stir in the minced ginger, garlic, and green chili. Sauté for about a minute until fragrant. Your kitchen should be smelling amazing right about now!
4. Add the chopped tomatoes and cook until they soften and the raw smell disappears, around 5 minutes. You want them to break down and form a bit of a sauce.
5. Now for the spices! Mix in the turmeric powder, Kashmiri red chili powder, garam masala, coriander powder, cumin powder, and salt. Sauté for 2-3 minutes, stirring constantly, to prevent the spices from burning.
6. Add the chopped carrots and green peas. Sauté for another 2 minutes, coating them well with the spice mixture.
7. Pour in 1 cup of water, cover the pot, and cook on low heat until the carrots are tender, about 8-10 minutes. Check occasionally and add a little more water if needed.
8. Finally, add the kasuri methi and coconut milk. Stir well and simmer for 2 minutes. This is where the magic happens – the coconut milk adds a beautiful creaminess and the kasuri methi ties all the flavors together.
9. Adjust the salt if needed. And that’s it! Your Carrot & Pea Masala is ready to serve.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• If you like a smoother curry, you can blend a portion of the cooked curry before adding the coconut milk.
• Taste as you go! Adjust the spices to your preference.

Variations

• Potato Addition: My friend, Priya, always adds diced potatoes to her Carrot & Pea Masala. About 1 cup of diced potatoes works perfectly.
• Cauliflower Boost: For extra veggies, throw in some chopped cauliflower along with the carrots and peas.
• Spinach Power: Stir in a handful of spinach during the last few minutes of cooking for a boost of nutrients.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your coconut milk is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the Kashmiri red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili or a pinch of cayenne pepper.

Festival Adaptations

During Navratri or Vrat (fasting periods), you can skip the onion and garlic. The curry will still be delicious with the spices and vegetables!

Serving Suggestions

Serve this Carrot & Pea Masala hot with:

• Steaming basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of oil is best for making Carrot & Pea Masala?

Traditionally, mustard oil is used, but any neutral oil like vegetable, sunflower, or coconut oil works well.

Can I use frozen peas in this recipe?

Absolutely! Frozen peas are a great substitute. Just add them directly to the pot along with the carrots.

How can I adjust the sweetness of this curry?

Carrots naturally add some sweetness. If you prefer a less sweet curry, you can add a squeeze of lemon juice at the end.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can substitute with a teaspoon of dried oregano, although the flavor won’t be exactly the same.

How do I make this dish ahead of time?

You can prepare the curry up to the point of adding the coconut milk. Store it in the refrigerator and then add the coconut milk and kasuri methi just before serving.