This spicy matar masala combines green peas with tomatoes, onion, garlic, and green chili. Cumin and turmeric season the tomato base, while the peas bring sweetness that balances the chili. This is a simple version made with a short ingredient list and finished with fresh parsley.
Cook the tomatoes until softened before adding the peas, then simmer until the peas are tender and coated in the sauce. Add a little water only if the mixture becomes too dry. Serve as a vegetable side with rice or flatbread, adjusting the chili to suit your taste.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Spicy Matar Masala with Green Peas
Spicy matar masala with green peas, tomatoes, onion, garlic, and green chili, seasoned with cumin and turmeric. An easy vegetable side for rice or flatbread.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and cook until soft.
- Add garlic and green chili. Cook briefly, stirring, until fragrant.
- Stir in the ground cumin and turmeric, then add the tomatoes promptly so the spices do not scorch
- Add chopped tomatoes and cook until softened.
- Add the peas and stir to coat them in the tomato mixture. Add a little water if the mixture is too dry. Simmer gently, stirring occasionally, until the peas are tender, using the stated 10 minutes as a guide
- Pour in a small splash of water if needed.
- Simmer for 10 minutes until peas are tender.
- Season with salt and black pepper.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Start with less green chili if you prefer a mild dish, then adjust to taste. Chili varieties differ in heat.
• Cook the chopped tomatoes until softened before adding the peas so they form the base of the sauce.
• Fresh and frozen peas may cook at different rates. Check for tenderness rather than relying only on the timer.
• Add water gradually only when needed to prevent sticking. The finished mixture should coat the peas rather than become soupy.
• Stir occasionally while simmering and reduce the heat if the tomato mixture catches on the bottom.
• Add the parsley at the end and serve warm with rice or flatbread.