White Peas Curry Recipe – Authentic Safed Matar with Jaljeera

Last Updated on 2 months by Neha Deshmukh

White Peas Curry Recipe – Authentic Safed Matar with Jaljeera

Introduction

There’s just something so comforting about a warm, flavorful curry on a cozy evening, isn’t there? Today, I’m sharing a recipe that’s been a family favorite for years – Safed Matar, or White Peas Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and love. This isn’t just any curry; it’s got a delightful zing thanks to a homemade jaljeera chutney that takes it to a whole new level. You’ll absolutely adore it!

Why You’ll Love This Recipe

This Safed Matar is more than just delicious; it’s surprisingly easy to make! It’s a hearty, flavorful curry that’s perfect for a weeknight dinner or a special occasion. The jaljeera chutney adds a unique, refreshing twist that sets it apart from other pea curries. Plus, it’s a fantastic way to enjoy the subtle sweetness of white peas.

Ingredients

Here’s what you’ll need to create this flavorful Safed Matar:

• 1 cup white peas / safed matar
• 2 cups water (for soaking & cooking)
• ½ – 1 tsp salt (adjust to taste)
• Handful of pudina / mint leaves
• Small piece of tamarind / imli
• 1 black cardamom pod
• ½ – 1 tsp pepper (black peppercorns preferred)
• ½ – 1 tsp cumin / jeera
• 1 tsp saunf / fennel seeds
• 1 – 2 tsp chaat masala
• 1 – 2 tsp aamchur / dry mango powder
• 2 tbsp water (for chutney)
• 3 tsp oil
• ½ – 1 tsp turmeric / haldi
• ½ – 1 tsp Kashmiri red chilli powder (for color & mild heat)
• Pinch of hing / asafoetida
• ½ – 1 tsp cumin powder / jeera powder
• 1 tsp coriander powder
• 1 inch ginger, chopped
• ½ – 1 tsp garam masala
• ½ – 1 tsp chaat masala (for garnish)
• Onions, chopped (for garnish)
• Tomatoes, chopped (for garnish)
• Coriander leaves, chopped (for garnish)
• Ginger julienne (for garnish)
• Green chilli, slit (for garnish)
• Lemon wedge (for garnish)
• Sev and chutneys (for serving as chaat – optional)

Ingredient Notes

Let’s talk ingredients! A few quick tips to make sure everything comes together perfectly:

• White Peas: Make sure you’re using dried white peas, not fresh or frozen. They need that overnight soak to soften up.
• Tamarind: I prefer using a small piece of raw tamarind for the chutney, but you can also use tamarind paste – about 1 tablespoon should do the trick.
• Spices: Don’t be shy with the spices! They’re what give this curry its signature flavor. Feel free to adjust the quantities to your liking.
• Oil: Traditionally, mustard oil is used in North Indian cooking for its pungent flavor. However, you can use any cooking oil you prefer – vegetable, canola, or even ghee for a richer taste.

Safed Matar (White Peas) – Origins and Significance

Safed Matar holds a special place in North Indian cuisine, particularly in regions like Punjab and Uttar Pradesh. It’s often associated with winter months and is considered a warming, nourishing food. White peas are a good source of protein and fiber, making this curry a wholesome and satisfying meal.

Jaljeera Chutney – A Flavorful Twist

The jaljeera chutney is the star of this dish! It’s a tangy, spicy, and refreshing chutney that perfectly complements the mild sweetness of the white peas. The combination of mint, tamarind, and spices creates a flavor explosion in your mouth.

Regional Variations in Spicing

While this recipe is a fairly standard version, you’ll find regional variations in spicing. Some families add a pinch of kalonji (black cumin seeds) or a dash of amchur powder directly to the curry. Feel free to experiment and find what you like best!

Oil Selection – Traditional vs. Modern

Traditionally, this curry would be made using mustard oil, which imparts a distinct pungent flavor. However, if you’re not a fan of mustard oil, vegetable oil or ghee work beautifully too. Ghee adds a lovely richness, while vegetable oil keeps it lighter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking 1 cup of white peas overnight in plenty of water. This is crucial for softening them up.
2. Cook the Peas: The next day, drain the peas and pressure cook them with 2 cups of water and about ½ tsp of salt for 5-6 whistles, or until they are tender.
3. Make the Jaljeera Chutney: While the peas are cooking, let’s make the chutney. In a blender, combine a handful of mint leaves, a small piece of tamarind, 1 black cardamom pod, ½ – 1 tsp pepper, ½ – 1 tsp cumin, 1 tsp fennel seeds, 1-2 tsp chaat masala, 1-2 tsp aamchur, and 2 tbsp of water. Blend until smooth.
4. Temper the Spices: Heat 3 tsp of oil in a kadai or deep pan. Add 1 inch of chopped ginger and sauté for a few seconds until fragrant.
5. Add Spice Powders: Now, add ½ – 1 tsp turmeric, ½ – 1 tsp Kashmiri red chilli powder, a pinch of hing, ½ – 1 tsp cumin powder, 1 tsp coriander powder, and ½ – 1 tsp garam masala. Sauté briefly, being careful not to burn the spices.
6. Combine & Simmer: Add the cooked white peas to the pan and mash them slightly to thicken the curry. Stir in the jaljeera chutney and simmer for 5 minutes, adjusting the consistency with water if needed.
7. Garnish & Serve: Finally, garnish with chopped onions, tomatoes, coriander leaves, ginger julienne, green chilli, a lemon wedge, and a pinch of chaat masala. Serve hot!

Expert Tips

• Don’t overcook the peas! You want them to be tender but still hold their shape.
• Taste the chutney and adjust the tamarind and aamchur according to your preference.
• If you don’t have a pressure cooker, you can cook the peas in a pot on the stovetop, but it will take longer.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: If you like it spicier, add more Kashmiri red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during festivals like Navratri and Diwali, as it’s a satvik (pure) dish.

Serving Suggestions

This Safed Matar is incredibly versatile. You can serve it with:

• Plain kulcha or naan
• Steamed rice
• As a chaat with sev and chutneys
• A side of raita (yogurt dip)

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.

FAQs

What are white peas and where can I find them?

White peas, or safed matar, are dried, split white peas. You can usually find them in Indian grocery stores or online.

Can I use a different type of pea for this recipe?

While you can experiment with other types of peas, the flavor and texture won’t be quite the same. Green peas are much sweeter and won’t have the same earthy flavor as white peas.

How can I adjust the tanginess of the jaljeera chutney?

Adjust the amount of tamarind or aamchur in the chutney to control the tanginess. Start with a smaller amount and add more to taste.

What is the best way to serve Safed Matar?

It’s delicious with kulcha, naan, or rice! Some people also love it as a chaat with sev and chutneys.

Can this curry be made ahead of time?

Yes, you can make the curry ahead of time and reheat it when you’re ready to serve. The flavors actually develop even more overnight!