Kerala style nadan green peas curry | Matar Masala Sabzi
Kerala-style green peas curry is a delicious and aromatic dish that originates from the southern state of Kerala in India.
Ingredients
- 1 1/2 cup Green Peas ഗ്രീൻപീസ്
- 3 Tablespoons Cooking Oil എണ്ണ
- 2 Nos Onion Medium size (250 gram) സവോള
- 2 Tomato (100 gm) തക്കാളി
- 8 Cloves Garlic വെളുത്തുള്ളി
- 1 1/2 inch Piece Ginger ഇഞ്ചി
- 2 Green Chilli പച്ചമുളക്
- 2 Teaspoon Salt ഉപ്പ്
- 2 Sprigs Curry Leaves കറിവേപ്പില
- 1½ Tablespoon Coriander Powder മല്ലിപ്പൊടി
- 1/2 Teaspoon Chilli Powder മുളകുപൊടി
- 1 Teaspoon Kashmiri chilly powder
- 1/2 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
- 1 Teaspoon Garam Masala ഗരം മസാല
- 3 cups Hot Water ചൂടുവെള്ളം
- 1/4 cup Coriander Leaves മല്ലിയില (Chopped)
Instructions
- Soak the green peas in water for at least 4 hours or overnight.
- Pressure cook the soaked peas with salt and water.
- Heat coconut oil in a pan. Add mustard seeds and allow them to splutter.
- Add curry leaves and sauté briefly.
- Add crushed ginger-garlic mixture and sauté for about a minute, ensuring not to brown.
- Add onions, green chillies, and a pinch of salt. Sauté until the onions turn light brown, then reduce the heat to low.
- Gradually add each powdered spice (chilli powder, Kashmiri chilli powder, coriander powder, turmeric powder, garam masala) one by one, stirring continuously over low flame until the raw aroma dissipates.
- Add the tomato pieces, stir well, cover with a lid, and cook over medium heat until the tomatoes soften, stirring occasionally to prevent sticking.
- Once the tomatoes are cooked and the oil starts to separate, add the cooked peas along with some hot water. Adjust the water to your consistency.
- Allow the mixture to boil for about 10 minutes over medium flame. Adjust salt to taste.
- After 10 minutes, mix well and transfer the peas masala to a serving dish. Serve hot with appam, chapathi, poori, batura, puttu, or your favorite bread.
Notes
Alternatively, you can use fresh or frozen peas but the taste is better with dried green peas.
Optionally, you can add coconut milk or ground coconut, or cashew paste before the last step to give the curry a richer texture and flavor. It will become kurma style.
Extra Seasoning at the end (variation)
You can add extra green chilies, curry leaves, 1/2 chopped tomato, and a drizzle of coconut oil at the end as seasoning. Close the pan and let it sit for 10 minutes to allow the flavors to meld.