Karhai Matar(Green Peas in spicy gravy)

This is a Indian spicy vegetarian recipe which can be prepared when seasonal green peas when they are available in abundance.Many of my neighbors buy green peas in a bulk ,shell it and store  it in the freezer in big containers so that they can use it when it is not in season.Fresh green peas is better than the preserved ones available in the super markets.


1.Shelled green peas (250gms)
2.Onions (2)
3.Ginger garlic paste (2 to 3 tbsp)
4.Curd(1/2 cup)
5.Tomatoes(pureed 2)
6.Turmeric powder (1 tbsp)
7.Cumin powder (1 tbsp)
8. Kasuri methi(dried fenugreek leaves )(1 tbsp)
9.Ginger julienne(1 tbsp)
10.Green chilies(2 to 4) cut into fine pieces
11.All spice powder (1 tbsp)
12.Oil (1/4th cup)

1.Boil green peas with a little salt for 5 minutes.
2.Strain the water.
3.In the wok add 1/4th cup oil and add ground onion paste.
4.Fry till the onion paste is golden in color.
5.Add ginger garlic paste,followed by tomato puree.
6.add the spices and fry till oil separates.
7.Add curd and mix .
8.Add the boiled peas.
9.Fry in low flame.
10.When the mixture leaves the sides of the pan and finely cut green chilies ,ginger julienne and kasuri methi.
12.Mix with the ladle.
13.Garnish with fresh cream and serve with roti or naans.



Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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