10 min में ऐसी अनोखी मटर की सब्ज़ी बनाएंगे तो खाने वाले मटर पनीर भूल जाएंगे - Spicy Matar Masala
10 min में ऐसी अनोखी मटर की सब्ज़ी बनाएंगे तो खाने वाले मटर पनीर भूल जाएंगे - Spicy Matar Masala is a medium Indian recipe that serves 4. 120 calories per serving. Recipe by bharatzkitchen HINDI on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $5.75 total, $1.44 per serving
Ingredients
- 1 cup Fresh Green Peas (washed and drained)
- 1 medium Onion (peeled)
- 2 pieces Green Chili (chopped, plus 3 extra for roasting peas)
- 4 pieces Garlic Cloves (more than usual, roughly chopped)
- 2 tablespoons Coriander Stems (roughly chopped with leaves)
- 2 medium Tomatoes (chopped)
- 1 tablespoon Ginger (peeled and chopped)
- 1 tablespoon Besan (Gram Flour) (sifted)
- 1 tablespoon Kashmiri Red Chili Powder (for color and mild heat)
- 2 tablespoons Mustard Oil (smoked, hot oil for tempering)
- 1 pinch Hing (Asafoetida) (adds depth)
- 1 teaspoon Cumin Seeds
- 1 piece Bay Leaf
- 0.5 teaspoon Turmeric Powder
- 1.5 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder (adjust for heat)
- 0.5 teaspoon Salt (adjust to taste)
- 1 pinch Sugar (balances acidity)
- 1 teaspoon Butter (for high‑heat pea roasting)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- 1 teaspoon Garam Masala
- 1 teaspoon Amchur (Dry Mango) Powder (adds tanginess)
- 1/2 cup Water (adjust for desired thickness)
Instructions
Prepare Onion‑Pea Paste
In a small blender, combine the onion, two green chilies, garlic, and coriander stems. Add 2‑3 tbsp of the fresh peas and a splash of water, then pulse on coarse setting until a slightly chunky paste forms.
Time: PT5M
Prepare Tomato‑Ginger‑Besan Paste
Clean the blender, then add the tomatoes, ginger, 1 tbsp besan, and 1 tbsp Kashmiri red chili powder. Blend to a smooth fine paste.
Time: PT5M
Heat Mustard Oil and Temper
Place the kadhai over medium‑high flame. Add 2 tbsp mustard oil and heat until it starts to smoke. Add a pinch of hing, 1 tsp cumin seeds, and 1 bay leaf; let them sizzle for a few seconds.
Time: PT2M
Temperature: Medium‑High
Fry Onion‑Pea Paste
Add the onion‑pea paste to the hot oil. Stir continuously and fry on medium flame for 5‑7 minutes until the mixture turns deep golden brown and releases a fragrant aroma.
Time: PT7M
Temperature: Medium
Add Ground Spices
Stir in ½ tsp turmeric, 1‑1½ tsp coriander powder, and 1 tsp red chili powder. Fry for about 1 minute until the spices become aromatic.
Time: PT2M
Temperature: Medium
Incorporate Tomato‑Ginger‑Besan Paste
Add the smooth tomato‑ginger‑besan paste. Mix well and cook for 5 minutes, adding a pinch of sugar to balance acidity. Continue cooking until the oil separates and the mixture looks dry.
Time: PT5M
Temperature: Medium
Add Water and Simmer
Pour in ½ cup water (or as needed) to achieve a thick gravy consistency. Bring to a gentle simmer on low flame for 5 minutes, allowing flavors to meld.
Time: PT5M
Temperature: Low
Roast Fresh Peas Separately
In a separate small pan, heat a splash of oil and 1 tsp butter over high flame. Add the remaining 2‑3 green chilies (slit) and the rest of the fresh peas. Sprinkle ¼‑½ tsp salt and roast for 2‑3 minutes until peas puff and pop.
Time: PT3M
Temperature: High
Combine Peas with Gravy
Transfer the roasted peas into the gravy. Add crushed kasuri methi, 1 tsp garam masala, and 1 tsp amchur powder. Stir gently and cover the pan.
Time: PT2M
Temperature: Low
Final Simmer
Let the combined dish simmer on low flame, covered, for 5 minutes so the peas absorb the gravy fully.
Time: PT5M
Temperature: Low
Serve
Turn off the heat, give the gravy a final stir, and serve hot with roti, naan, or rice.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Gluten (besan), Dairy (butter), Mustard (mustard oil)
Ingredient Substitutions
- Instead of Fresh Green Peas: Frozen peas (not recommended for flavor)
- Instead of Green Chili: Jalapeño
- Instead of Tomatoes: Canned crushed tomatoes (use less water)
- Instead of Besan (Gram Flour): All‑purpose flour (different texture)
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Mustard Oil: Vegetable oil (flavor will differ)
- Instead of Sugar: Honey (use less)
- Instead of Butter: Ghee
- Instead of Amchur (Dry Mango) Powder: Lemon juice (add at end)
Equipment Needed
- Blender or Small Mixer
- Kadhai or Deep Frying Pan
- Small Frying Pan for Roasting Peas
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Ladle
- Measuring Spoons
Critical Steps — Do Not Skip
- Ensuring the onion‑pea paste is browned evenly without burning
- Cooking the tomato‑ginger‑besan paste until the oil separates (dry stage)
- Roasting the peas on high flame so they puff and retain texture
Chef Tips from the Video
- Use only fresh peas for authentic sweetness; frozen peas lose aroma.
- Smoked mustard oil gives the dish its signature pungency—do not substitute with regular oil if you want authentic flavor.
- A pinch of sugar balances the tang of tomatoes and amchur without making the dish sweet.
Troubleshooting
Paste is too coarse, resulting in grainy gravy
Blend the paste a second time on a finer setting or pass through a fine mesh sieve before cooking.
Gravy turns watery
Cook the tomato‑ginger‑besan mixture longer until the oil separates, and add less water.
Peas become mushy
Roast peas separately on high heat and add them at the end; avoid over‑cooking in the gravy.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑sized bags for up to 1 month; reheat gently.
Room temperature: Not recommended; the dish contains perishable ingredients.
Make-Ahead Tips
- Prepare the onion‑pea and tomato‑ginger‑besan pastes up to 24 hours ahead and refrigerate in sealed jars.
- The gravy can be made a day before; reheat gently and add freshly roasted peas just before serving.
Frequently Asked Questions
What is the cultural significance and history of Matar ki Gravy in North Indian cuisine?
Matar ki Gravy is a lesser‑known but beloved North Indian vegetable dish that showcases the sweet flavor of fresh peas. Traditionally, peas are used in winter when they are at their peak, and the gravy’s rich texture reflects the region’s love for thick, aromatic sauces without relying on nuts or cream.
What are the traditional regional variations of Matar ki Gravy in Indian cuisine?
In Punjab, mustard oil and kasuri methi are common, giving a pungent aroma. In Gujarat, a hint of jaggery replaces sugar, and the gravy may be thinner. Some South Indian homes add coconut milk for a different richness, but the core pea‑onion base remains the same.
How is Matar ki Gravy traditionally served in North Indian households?
It is typically served hot with roti, naan, or paratha for lunch or dinner. In many families it accompanies a simple dal and rice, making it a balanced vegetarian meal during the cooler months.
What occasions or celebrations is Matar ki Gravy associated with in Indian culture?
While not tied to a specific festival, it is a popular winter comfort dish, often prepared for family gatherings, weekend meals, and as a special side during festive feasts when fresh peas are abundant.
What authentic ingredients are essential for traditional Matar ki Gravy versus acceptable substitutes?
Authentic ingredients include fresh green peas, mustard oil, hing, kasuri methi, and Kashmiri red chili powder. Acceptable substitutes are ghee for butter, vegetable oil for mustard oil (flavor changes), and paprika for Kashmiri chili if unavailable.
What other Indian dishes pair well with Matar ki Gravy?
Matar ki Gravy pairs beautifully with buttery naan, tandoori roti, jeera rice, or a simple dal tadka. It also complements a side of cucumber raita and pickled onions for a balanced meal.
What makes Matar ki Gravy special or unique in Indian cuisine?
Its uniqueness lies in achieving a creamy, restaurant‑style texture without any nuts, cream, or cashew paste. The combination of onion‑pea paste, besan, and smoked mustard oil creates depth while preserving the natural sweetness of peas.
What are the most common mistakes to avoid when making Matar ki Gravy?
Common errors include over‑blending the onion‑pea paste (making it too smooth), not browning the paste enough, adding too much water, and roasting peas in the same pan which can make the gravy soggy. Follow the browning and dry‑stage steps carefully.
Why does this Matar ki Gravy recipe use besan instead of a cashew paste?
Besan acts as a thickening agent and adds a subtle nutty flavor without the richness of cashews, keeping the dish lighter and more authentic to North Indian home cooking where besan is a pantry staple.
Can I make Matar ki Gravy ahead of time and how should I store it?
Yes, you can prepare the gravy a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low flame, adding a splash of water if it thickens too much. Roast fresh peas just before serving for best texture.
What texture and appearance should I look for when making Matar ki Gravy?
The gravy should be thick, glossy, and deep orange‑red from the Kashmiri chili. The onion‑pea paste should be golden brown, not burnt, and the final dish should have a slight sheen from the oil separation.
How do I know when Matar ki Gravy is done cooking?
When the oil clearly separates from the masala, the gravy looks thick and glossy, and the roasted peas are tender yet slightly firm to the bite, the dish is ready. A quick taste should reveal balanced sweet, tangy, and mild heat.
What does the YouTube channel bharatzkitchen HINDI specialize in?
The YouTube channel bharatzkitchen HINDI specializes in easy-to-follow Indian home‑cooking tutorials, focusing on traditional flavors, quick techniques, and ingredient hacks for everyday cooks in Hindi.
What is the cooking philosophy and style of the YouTube channel bharatzkitchen HINDI?
bharatzkitchen HINDI emphasizes simplicity, authenticity, and speed. The host often uses minimal equipment, highlights fresh ingredients, and shares shortcuts—like using a mixer for pastes—to make classic Indian dishes accessible to busy home cooks.
How does the YouTube channel bharatzkitchen HINDI's approach to Indian cooking differ from other Indian cooking channels?
Unlike many channels that rely on heavy cream or nuts for richness, bharatzkitchen HINDI focuses on achieving depth of flavor through spices, tempering, and technique (e.g., proper browning). The host also stresses using fresh peas and avoiding frozen alternatives for true taste.
What other Indian recipes is the YouTube channel bharatzkitchen HINDI known for?
bharatzkitchen HINDI is known for popular recipes such as Aloo Matar, Paneer Butter Masala, Dal Tadka, and quick street‑food snacks like Aloo Chaat, all presented in Hindi with step‑by‑step visual guidance.
Last updated: August 25, 2026
