Matar Hara

Hara Matar ki Sabzi (Spiced Green Peas)
Hara Matar ki Sabzi (Spiced Green Peas)
  • Prep Time 15 min
  • Cook Time 25 min
  • Servings 4 People
Ingredients
  • 1 2 cups (shelled) Fresh Green Peas
  • 2 1 medium, finely chopped Onion
  • 3 2 medium, pureed or finely chopped Tomatoes
  • 4 1 tbsp Ginger-Garlic Paste
  • 5 1-2, slit or finely chopped (adjust to taste) Green Chillies
  • 6 1 tsp Cumin Seeds (Jeera)
  • 7 1/2 tsp Turmeric Powder (Haldi)
  • 8 1 tsp Coriander Powder (Dhaniya Powder)
  • 9 1/2 tsp (adjust to taste) Red Chilli Powder (Lal Mirch Powder)
  • 10 1/2 tsp Garam Masala
  • 11 To taste Salt
  • 12 2 tbsp Cooking Oil or Ghee
  • 13 2 tbsp, chopped (for garnish) Fresh Coriander Leaves (Cilantro)
  • 14 1/4 cup (or as needed) Water
Instructions
  • 1 **Preparation:** Shell fresh green peas if using pods. Finely chop the onion. Puree or finely chop the tomatoes. Slit or finely chop green chilies.
  • 2 **Sauté Aromatics:** Heat cooking oil or ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add cumin seeds and let them splutter.
  • 3 **Cook Onions:** Add the finely chopped onion and sauté until it turns light golden brown, stirring occasionally. This takes about 5-7 minutes.
  • 4 **Add Ginger-Garlic & Chillies:** Stir in the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
  • 5 **Develop Masala Base:** Add the finely chopped or pureed tomatoes. Cook, stirring frequently, until the tomatoes soften and the oil begins to separate from the masala. This usually takes 7-10 minutes.
  • 6 **Incorporate Dry Spices:** Reduce heat to low. Add turmeric powder, coriander powder, and red chilli powder. Sauté for 30 seconds, stirring continuously to prevent burning the spices. Add a tablespoon of water if the masala appears too dry.
  • 7 **Add Green Peas:** Add the fresh green peas and salt to taste. Mix well, ensuring the peas are evenly coated with the masala.
  • 8 **Simmer to Perfection:** Add 1/4 cup of water, cover the pan, and let the peas cook on low heat until they are tender. This typically takes 8-12 minutes, depending on the freshness and size of the peas. Stir occasionally to prevent sticking.
  • 9 **Finish & Garnish:** Once the peas are tender, uncover, add garam masala, and mix well. Cook for another minute without the lid to allow any excess water to evaporate.
  • 10 **Serve:** Garnish generously with freshly chopped coriander leaves. Serve hot with roti, paratha, puri, or steamed rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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