Matar Butter Masala Recipe

Nithya Anantham
Matar Butter Masala Recipe
251 ratings.

Matar Butter Masala Recipe is a delicious and creamy green peas gravy dish that can be prepared quickly. The subtle use of the spices gives it a brilliant flavour and the cashew paste, a rich and creamy texture. Serve the Matar Butter Masala along with flaky Parathas or Phulkas and green Sweet potato and green beans salad for a weeknight dinner.

If you like this recipe, here are a few more gravy recipes to try

  1. Awadhi Style Khatti Arbi Ka Salan Recipe (Pressure Cooked Colocasia Curry Recipe)
  2. Bengali Aloo Jhinge Posto Curry Recipe (Potato and Ridge Gourd Curry)
  3. Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)
  4. Peshawari Kala Chana Recipe

Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

5 M

Cooks in

20 M

Total in

25 M


4 Servings


  • 2 cups Green peas (Matar)
  • 2 Tomatoes , pureed
  • 1 inch Ginger
  • 4 cloves Garlic
  • 1 Green Chilli , slit
  • 12 Cashew nuts
  • 1 tablespoon Coriander Powder (Dhania)
  • 3/4 teaspoon Kashmiri Red Chilli Powder
  • 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
  • 2 Bay leaves (tej patta)
  • 1 tablespoon Butter
  • 1/2 teaspoon Sugar , optional
  • Salt , to taste

How to make Matar Butter Masala Recipe

  1. To begin making Matar Butter Masala Recipe, soak the cashew nuts in warm water for 20 minutes and then grind it to a smooth paste using a mixer grinder and keep aside.

  2. Similarly puree the tomatoes and keep aside.

  3. Heat butter in a pan on medium flame, add the bay leaf and let it release its flavour into the butter.

  4. Now pound the garlic cloves and ginger using a mortar and pestle to a semi course paste and add it to the pan. Saute for 2 minutes until the raw smell goes away.

  5. Add the tomato puree, stir well and let the mixture cook for a few minutes.

  6. Add the coriander powder, garam masala and kashmiri red chilli powder and sauce until the oil separates.

  7. Now, add the cashew paste, slit green chilli and cook for 2 minutes.

  8. Add water to your required consistency, season with salt, sugar and bring it to a rolling boil.

  9. Now add the green peas and let it simmer with the lid closed until the green peas is well cooked.

  10. Switch off the flame and garnish with the kasuri methi by slightly crushing it between your palms.

  11. Serve the Matar Butter Masala Recipe along with flaky Parathas or Phulkas and green Sweet potato and green beans salad for a weeknight dinner.

Last Modified On Thursday, 22 December 2016 09:16
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