Matar Ki Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Matar ki sabzi is a popular vegetarian comfort food which is eaten a lot at every home across India.

It is served as side dish mostly and need the boiling of the ingredients to start with. Involving two major ingredients – peas and potatoes, both are boiled and then cooked further with the blend of spices and herbs. For an enhanced taste, capsicum is also added.

The garam masala is what creates the magic in this dish. Learn how to make it at your own home with our detailed step by step instructions and enjoy the goodness of this recipe.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 g - peas, boiled, drained
  • 2 - potatoes boiled, chopped into cubes
  • 1 - small tomato chopped
  • 1 - small capsicum chopped finely
  • 1 stalk - curry leaves
  • 1 tsp - coriander leaves, finely chopped
  • 1 - green chilli, slit
  • 2 tbsp - fresh curd, beaten
  • 1 tsp - red chilli powder
  • 1/2 tsp - coriander seed powder
  • 1/4 tsp - turmeric powder
  • 2-3 pinches - asafoetida
  • 2-3 pinches - garam masala powder
  • 1/4 tsp each - cumin and mustard seeds
  • Salt to taste
  • 2 tbsp - oil

How to Make Matar Ki Sabzi

  • Make paste of all dry masala powders in 1/2 cup water.
  • Heat oil in a frying pan, add seeds, curry leaves, green chilli.
  • Add asafoetida, allow to splutter, add masala paste.
  • Stir while cooking for 30 secs.
  • Add curds, stir continuously till it starts boiling.
  • Stir further till all whiteness of curds is not visible.
  • Add 1/2 cup water, bring back to a rolling boil.
  • Add in peas, potatoes, saving 2 pieces.
  • Smash saved 2 pieces of potato, add to mixture.
  • Cover and simmer on medium, till gravy is a little thick.
  • Pour into serving bowl, garnish with chopped coriander.
  • Serve hot with boiled rice or phulkas, or puris.