White Peas Curry Recipe – Authentic North Indian Matar Ki Sabzi

Last Updated on 4 months by Neha Deshmukh

White Peas Curry Recipe – Authentic North Indian Matar Ki Sabzi

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavourful White Peas Curry, or Matar ki Sabzi as it’s lovingly called in many North Indian homes. This isn’t just a curry; it’s a hug in a bowl, a taste of tradition, and something my dadi (grandmother) always made during the colder months. It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This White Peas Curry is special. It’s a departure from the usual chickpea or lentil curries, offering a unique, slightly sweet, and wonderfully textured experience. The aroma alone will transport you to a bustling Indian kitchen! It’s perfect for a cozy weeknight dinner, a festive gathering, or whenever you’re craving something truly authentic. Plus, it pairs beautifully with warm kulchas or fluffy rice.

Ingredients

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

• 250 grams white dried peas
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon whole black peppercorns
• 1 inch cinnamon stick
• 1 black cardamom
• 2 green chillies
• 1 cup mint leaves (approximately a small bunch)
• 2 tablespoons oil
• 1 teaspoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon coarsely ground coriander
• 1 teaspoon red chilli powder
• 1 teaspoon chaat masala
• 1 teaspoon cumin powder
• ½ cup tamarind water (or to taste)
• 1 cup water

Ingredient Notes

Let’s talk ingredients! Using dried white peas is key here. They have a unique flavour and texture that frozen peas just can’t replicate. You can usually find them at Indian grocery stores, or online.

The spice blend is where this curry really shines. Don’t skip the fennel and black cardamom – they add a depth of flavour you won’t believe! Black cardamom has a smoky flavour, very different from green cardamom. Tamarind water is also crucial for that authentic tangy flavour. I’ll share how to make it in the FAQs below. Feel free to adjust the green chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those white peas a good soak. Place 250 grams of dried white peas in a bowl and cover them with plenty of water. Let them soak for 4-5 hours, or even overnight. Then, drain the water.
2. Now for the pressure cooking! Add the soaked and drained peas to your pressure cooker, along with a pinch of salt and 1 cup of water. Pressure cook for 3 whistles. Once done, let the pressure release naturally – this is important for perfectly cooked peas.
3. While the peas are cooking, let’s make the magic masala. In a spice grinder, combine 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black peppercorns, a 1-inch cinnamon stick, 1 black cardamom, 2 green chillies, and a cup of mint leaves. Grind this into a coarse paste – you don’t want it super smooth.
4. Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of ginger-garlic paste and ½ teaspoon of turmeric powder. Sauté for about 30 seconds, until fragrant.
5. Add 1 teaspoon of coarsely ground coriander, 1 teaspoon of red chilli powder, 1 teaspoon of chaat masala, and 1 teaspoon of cumin powder to the pan. Cook the spices for about a minute, stirring constantly, until they release their aroma. Be careful not to burn them!
6. Time to add the cooked peas! Pour the boiled peas into the spice mixture and stir well to coat them evenly.
7. Now, add the ground masala paste you made earlier. Stir everything together until well combined. The aroma at this point is incredible, right?
8. Pour in ½ cup of tamarind water and another 1 cup of water. Add salt to taste. Bring the curry to a simmer, then reduce the heat and let it cook for 7-8 minutes, allowing the flavours to meld together beautifully.
9. Serve hot with kulcha, naan, or rice. Garnish with chopped onions, tomatoes, and a dollop of your favourite chutney.

Expert Tips

• Don’t rush the soaking process! Properly soaked peas cook much faster and more evenly.
• Using a good quality pressure cooker is key for perfectly cooked peas.
• Taste as you go and adjust the spices and tamarind water to your liking.
• A little ghee (clarified butter) added at the end elevates the flavour even further!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chaat masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you prefer a milder curry, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: In Punjab, you might find this curry made with a touch of cream for extra richness. In Uttar Pradesh, it’s often served with poori (deep-fried bread).
• Festival Adaptations: This curry is a wonderful addition to a Navratri or Diwali feast. It’s a hearty and satisfying dish that everyone will enjoy.

Serving Suggestions

This White Peas Curry is incredibly versatile. It’s fantastic with:

• Kulcha (leavened flatbread)
• Naan (another type of leavened flatbread)
• Steamed rice
• Roti (whole wheat flatbread)
• 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. The flavours actually develop even more overnight!

FAQs

• What are white peas and where can I find them? White peas, also known as safed matar or vatana, are a type of dried pea commonly used in North Indian cuisine. You can find them at Indian grocery stores or online retailers.
• Can I use frozen peas instead of dried peas? While you can use frozen peas, the flavour and texture won’t be the same. Dried peas offer a unique earthiness and hold their shape better. If using frozen, add them in the last 5 minutes of cooking.
• How do I make tamarind water at home? Soak about 20g of tamarind pulp in 1 cup of warm water for 30 minutes. Mash the tamarind well and strain the water through a sieve. This is your tamarind water!
• What is black cardamom and can I substitute it? Black cardamom has a smoky, intense flavour. If you can’t find it, you can omit it, but it does add a unique dimension to the curry. Green cardamom is not a suitable substitute.
• How can I adjust the consistency of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• Can this curry be made ahead of time? Absolutely! In fact, the flavours develop even more when it sits overnight. Just reheat gently before serving.