Authentic Matar Recipe- Peas in Tomato & Onion Gravy

Last Updated on 2 months by Neha Deshmukh

Authentic Matar Recipe – Peas in Tomato & Onion Gravy

Introduction

There’s just something so comforting about a warm bowl of matar – peas simmered in a rich, flavourful gravy. This isn’t just any peas recipe, though. This is the matar my grandmother used to make, the one that always felt like a hug in a bowl. It’s a classic North Indian dish, and honestly, once you try making it from scratch with dried peas, you’ll never go back to the frozen kind! I first made this myself when I moved away from home, desperately trying to recreate that familiar taste. It took a few tries, but I finally got it just right, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This matar recipe is special because it builds flavour from the ground up. We’re not relying on shortcuts here! The slow-cooked tomato and onion base, the aromatic spices, and the use of dried peas all contribute to a depth of flavour you just won’t find anywhere else. It’s a little bit of effort, but trust me, it’s so worth it. Plus, it’s a wonderfully versatile dish – perfect for a weeknight dinner or a festive celebration.

Ingredients

Here’s what you’ll need to make this delicious matar:

• 1 cup dried peas (approx. 170g)
• 5 tomatoes (approx. 400g)
• 3-4 big onions (approx. 400g)
• 1 inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 teaspoon ginger garlic paste (approx. 15ml)
• 2-3 teaspoons coriander powder (approx. 7-10g)
• 2 teaspoons red chili powder (approx. 6-8g)
• 1 teaspoon tomato sauce (approx. 5ml)
• 1/4 teaspoon fenugreek seeds (approx. 1g)
• 1/4 teaspoon cumin seeds (approx. 1g)
• 2 tablespoons butter or oil (approx. 30ml)
• 1 pinch sugar

Ingredient Notes

Let’s talk ingredients! Using dried peas is key here. They have a much better texture and flavour than frozen peas. Don’t skip the soaking step – it’s crucial for getting them tender.

The spice blend is where this recipe really shines. The cinnamon, cloves, and cardamom create a beautiful aromatic base. And don’t underestimate the power of roasting those cumin and fenugreek seeds! It unlocks their flavour and adds a wonderful depth to the gravy.

Now, about the butter versus ghee debate… Traditionally, ghee (clarified butter) is used in North Indian cooking for its rich flavour and aroma. But butter works beautifully too, and it’s what I usually use at home. Feel free to experiment and see which you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those dried peas in plenty of water for at least 8 hours, or even overnight. This is non-negotiable! Once they’ve soaked, drain them well.
2. Next, let’s bloom those spices. In a dry pan, dry roast the cumin and fenugreek seeds until they turn golden and fragrant. Be careful not to burn them! Once roasted, grind them into a fine powder and set aside.
3. Now, for the base of our gravy. Blend the tomatoes and onions into a smooth paste. A good blender is your friend here!
4. Heat the butter (or oil) in a heavy-bottomed pan over medium heat. Add the cinnamon stick, cloves, and cardamom pod. Sauté for about a minute, until fragrant. This is where your kitchen will start to smell amazing.
5. Add the tomato-onion paste to the pan. Cook on low heat for 15-20 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the base is well-cooked and will give you a rich, flavourful gravy.
6. Stir in the ginger-garlic paste, coriander powder, chili powder, sugar, and tomato sauce. Cook for another 5 minutes, stirring constantly, until everything is well combined.
7. Add the soaked peas and 2 cups of water to the pan. Bring to a boil, then pressure cook for 3 whistles. If you don’t have a pressure cooker, you can simmer the peas in a pot for about 45-60 minutes, or until they are tender.
8. Finally, stir in the roasted cumin-fenugreek powder. Garnish with a swirl of fresh cream (optional, but highly recommended!) and some chopped fresh coriander leaves.

Expert Tips

• Don’t skip the slow cooking of the tomato-onion base. It’s the key to a flavourful gravy.
• Adjust the amount of chili powder to your liking.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to reduce it.

Variations

• Vegan Adaptation: Simply use oil instead of butter and omit the fresh cream garnish. It’s still incredibly delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili to the gravy.
• Festival Adaptations: Matar is often served as part of a larger North Indian thali during festivals like Diwali and Holi. It pairs beautifully with rice, roti, and other vegetarian dishes. My family always makes a big batch for these occasions!

Serving Suggestions

Serve this matar hot with:

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

Storage Instructions

Leftover matar 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 flavours meld together!

FAQs

1. What is the best way to soak dried peas for optimal texture?
   Soak them in plenty of cold water for at least 8 hours, or overnight. This ensures they are fully hydrated and will cook evenly.
2. Can I use frozen peas instead of dried peas? How will it affect the cooking time and flavour?
   You can, but the flavour and texture won’t be the same. Frozen peas cook much faster (about 5-10 minutes) and have a slightly sweeter taste.
3. What is the significance of roasting the cumin and fenugreek seeds?
   Roasting the seeds enhances their flavour and aroma, adding a wonderful depth to the gravy.
4. How can I adjust the sweetness in this matar recipe?
   The pinch of sugar balances the acidity of the tomatoes. If you prefer a less sweet matar, simply reduce or omit the sugar.
5. What side dishes pair best with Matar?
   Steamed rice, roti, naan, and raita are all classic pairings. A simple cucumber and tomato salad also complements the flavours beautifully.