Pea Curry Recipe – Authentic Indian Matar Masala with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Pea Curry Recipe – Authentic Indian Matar Masala with Coconut Milk

Hey everyone! If you’re anything like me, a good, comforting curry is always a welcome sight on the dinner table. Today, I’m sharing my go-to recipe for Matar Masala – a vibrant and flavorful pea curry that’s incredibly satisfying. I first made this when I was craving something cozy and flavorful, and it’s been a family favorite ever since. It’s a little bit special because we use coconut milk, which adds a lovely creaminess that takes it over the top. Let’s get cooking!

Why You’ll Love This Recipe

This Matar Masala isn’t just another pea curry. It’s a beautiful blend of aromatic spices, sweet peas, and creamy coconut milk. It’s relatively easy to make, perfect for a weeknight meal, but feels special enough for guests. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!). You’ll love how the flavors develop – it’s warm, inviting, and utterly delicious.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups shelled peas (about 250g)
• 2 tbsp coriander seeds
• 3 dry red chillies
• 2 tsp oil (vegetable or canola work well)
• ¼ tsp turmeric powder
• 2 large onions
• 2 tomatoes
• 2 cloves garlic
• 1 small piece of ginger (about 1 inch)
• 1 cup thick coconut milk (400ml can)
• 1 tsp garam masala
• 1 tbsp coconut oil
• ¼ tsp mustard seeds
• Few curry leaves (about 10-12)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Coconut Milk: Don’t skimp on the coconut milk! Full-fat coconut milk really makes a difference in the richness and flavor. I prefer the canned variety for its thickness.
• Red Chillies: I usually use Kashmiri red chillies for their vibrant color and mild heat. But you can use any dry red chillies you like – just adjust the quantity based on your spice preference.
• Roasting Spices: This is key. Roasting the coriander seeds and red chillies unlocks their aroma and flavor. Trust me, it’s worth the extra few minutes! You’ll notice a huge difference.
• Peas: Fresh or frozen peas work beautifully. If using frozen, no need to thaw them first.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s bloom those spices. Heat the 2 tsp oil in a pan and roast the coriander seeds and red chillies until fragrant – about 2-3 minutes. Be careful not to burn them! Once cooled, set aside.
2. Next, sauté the 2 large onions in a little more oil until they turn golden brown and lovely. This takes patience, but it builds a fantastic flavor base.
3. Add the 2 tomatoes, 2 cloves garlic, and ginger to the onions. Cook until everything is soft and mushy – about 5-7 minutes. Let this mixture cool down a bit.
4. While that’s cooling, boil the 2 cups of peas with ¼ tsp turmeric powder in water until they’re tender, about 5-8 minutes.
5. Now, grind the roasted spices with a splash of water to form a paste. Add this paste to the boiled peas and simmer for a few minutes to let the flavors meld.
6. Blend the cooled onion-tomato mixture into a smooth paste. Stir this paste into the peas and cook for another 5 minutes.
7. Finally, pour in the 1 cup of coconut milk, add 1 tsp garam masala, and a pinch of salt. Bring to a gentle boil and simmer for a couple of minutes.
8. For the final flourish, heat 1 tbsp coconut oil in a small pan and temper the ¼ tsp mustard seeds and curry leaves until the mustard seeds splutter. Pour this over the curry – it adds a wonderful aroma and a little bit of crunch!

Expert Tips

• Don’t rush the onion-tomato base. Slow and steady wins the race here.
• If you want a smoother curry, blend it with an immersion blender after adding the coconut milk.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply ensure your garam masala doesn’t contain any dairy-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chillies to 1 or 2, or remove the seeds before roasting.
  • Medium: Use 3 red chillies as the recipe states.
  • Hot: Add an extra red chilli or a pinch of cayenne pepper.
• Regional Variations:
  • North Indian Style: Often includes a touch of cream or yogurt for extra richness.
  • South Indian Style: Might incorporate tamarind paste for a tangy flavor.
• Festival Adaptations: This curry is fantastic for festivals like Holi (the vibrant colors match the spirit of the festival!) or Onam (it’s a popular dish during the Onam Sadhya feast).

Serving Suggestions

Serve this Matar Masala hot with fluffy basmati rice, warm roti, or naan bread. A side of raita (yogurt dip) and a simple salad completes the meal perfectly. My family loves it with a sprinkle of fresh cilantro on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What type of peas are best for Matar Masala?

Fresh or frozen garden peas are ideal. You can also use snow peas or sugar snap peas, but they’ll have a slightly different texture.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will deepen beautifully.

How can I adjust the thickness of the curry?

If it’s too thick, add a little water or coconut milk. If it’s too thin, simmer it for a few more minutes to reduce the liquid.

What is the best way to roast the spices for maximum flavor?

Use a dry pan and keep the heat medium-low. Stir frequently to prevent burning. You’ll know they’re ready when they become fragrant and slightly darker in color.

Can I use store-bought spice powders instead of roasting whole spices?

You can, but the flavor won’t be as complex or aromatic. Roasting whole spices really makes a difference! If you’re short on time, it’s okay, but I highly recommend trying it with freshly roasted spices at least once.