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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.