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Matar Masala


Matar Masala

  • Duration: 25 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Remember to use only fresh matar for this dish, as it would not taste as good with frozen peas.

Trivia Tadka

Matar masala is a classic Maharashtrian preparation. The dish is prepared by coarsely crushing peas and then cooking them in a rich and spicy masala paste that has been freshly prepared using onions and traditional spices.


  • Green peas (hari matar) (1 cup)
  • Oil (1 tbsp)
  • Black mustard (sarson) (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Asafoetida (hing) (½ tsp)
  • Onion, chopped (1)
  • Ginger-garlic (adrak-lahsun) paste (1 tsp)
  • Goda masala (1 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • Jaggery (gud) (¼ tsp)
  • Salt (to taste)
  • Curry leaves (kadipatta) (4 to 5)
  • Roasted peanut (moongfali) powder (1 tbsp)
  • Lemon juice (1 tsp)


  • Heat oil in a kadhai. Then, toss in the sarson and let them crackle.
  • Next, add in the jeera, hing, kadi patta and the finely chopped onions.
  • Mix well and keep cooking till the onions have turned brown in colour.
  • Then, add in the ginger-garlic paste, goda masala, MTR Lal Mirch/Red Chilli Powder and jaggery. Mix well. Keep cooking for 3 to 4 mins.
  • Now, add in the green peas and mix well. Then, add in some salt and a little water.
  • Cover and keep cooking for about 5 mins, or till the peas have softened.
  • Once done, add in the roasted peanut powder and lemon juice, and stir.
  • Take off the cover and keep cooking for another 5 mins.
  • Matar masala is now ready to be served. 

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