Green Pea Curry Recipe – Cashew & Spice Blend Matar Recipe

Last Updated on 5 months ago by Neha Deshmukh

Green Pea Curry Recipe – Cashew & Spice Blend Matar Recipe

Hey everyone! If you’re anything like me, a good matar (pea) curry is pure comfort food. It reminds me of cozy evenings at home, especially during the spring when fresh peas are in season. This particular recipe is a little special – it’s a creamy, flavorful green pea curry made with a luscious cashew and spice blend. Trust me, it’s worth the effort!

Why You’ll Love This Recipe

This isn’t your average matar curry. The cashew paste adds a beautiful richness and velvety texture that takes it to another level. Plus, the blend of spices – especially the Kashmiri chili powder and kasoori methi – creates a truly aromatic and delicious dish. It’s a guaranteed crowd-pleaser, and honestly, it’s become a staple in my kitchen.

Ingredients

Here’s what you’ll need to make this amazing green pea curry:

• 1 tablespoon oil
• 1.5 cups fresh green peas (about 150g)
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon coriander leaves, chopped
• 2 medium onions, finely chopped
• 4 medium tomatoes, finely chopped
• 1 inch ginger, grated
• 4 cloves garlic, minced
• 2 green chilies, slit (adjust to your spice preference!)
• 4 whole cashews
• 0.25 cup curd (plain yogurt)
• 0.5 piece bay leaf
• 1 inch cinnamon stick
• 2 cloves
• 1 teaspoon cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Kashmiri Red Chili Powder: Don’t skip this! It gives the curry a gorgeous vibrant red color and a mild heat. It’s different from regular chili powder, focusing more on color than intense spice.
• Cashews & Curd: This combination is the secret to the creamy texture. Soaking the cashews beforehand (even for 30 minutes) helps them blend into an ultra-smooth paste. The curd adds a lovely tanginess.
• Kasoori Methi: Oh, the aroma! This dried fenugreek leaf adds a unique, slightly bitter, and incredibly fragrant flavor. Don’t be shy with it – it really elevates the dish.
• Spice Levels: Traditionally, North Indian cuisine uses a generous amount of spice. However, feel free to adjust the green chilies and chili powder to suit your taste. My family prefers a milder version, so I usually use just one green chili.
• Regional Variations: You’ll find that matar recipes vary quite a bit across India. Some use coconut milk for creaminess, while others add potatoes. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the cashews and curd together into a super smooth paste. Set this aside – it’s our creamy secret weapon.
2. Heat the oil in a pot or deep pan. Sauté the chopped onions until they turn golden brown. Then, add the chopped tomatoes, grated ginger, minced garlic, and slit green chilies. Cook until everything is softened and fragrant.
3. Once the mixture has cooled down a bit, blend it into a smooth puree. Add a splash of water if needed to help it blend easily.
4. In the same pot, temper the cumin seeds, bay leaf, cinnamon stick, and cloves in a little oil. Once they sizzle, add the onion-tomato puree and cook for about 2 minutes.
5. Now, add the Kashmiri red chili powder, garam masala, salt, and the fresh green peas. Pour in about 1-2 cups of water (depending on how thick you like your curry) and pressure cook for 2 whistles. If you don’t have a pressure cooker, you can simmer it covered for about 20-25 minutes, or until the peas are tender.
6. Once the pressure has released, stir in the cashew-curd paste. Simmer for just a minute or two – don’t boil it, or the curd might split.
7. Finally, finish with a generous sprinkle of crushed kasoori methi and fresh coriander leaves. Give it a good stir, and that’s it!

Expert Tips

• Don’t overcook the peas! You want them to retain a little bit of bite.
• Adjust the water: Add more or less water depending on your desired consistency.
• Taste as you go: Seasoning is key! Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative (like cashew or soy yogurt).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment: For a milder curry, reduce or omit the green chilies and use less chili powder. For a spicier kick, add more green chilies or a pinch of cayenne pepper.
• Festival Adaptations: This matar curry is fantastic for festivals like Holi and Navratri. It’s a flavorful and satisfying dish that’s perfect for celebratory meals.

Serving Suggestions

This matar curry is best served hot with:

• Steamed basmati rice
• Roti or naan bread
• 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. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

What type of rice pairs best with this matar curry?

Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry beautifully.

Can I use frozen peas instead of fresh peas?

Absolutely! Frozen peas work perfectly well. Just add them directly to the curry during the pressure cooking or simmering stage.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the purpose of adding cashew paste to the curry?

The cashew paste adds a wonderful creaminess and richness to the curry, making it extra indulgent.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors actually develop even more overnight. Just reheat it gently before serving.