Matar Makhani is a rich and creamy North Indian dish made primarily with green peas (mattar) cooked in a creamy tomato-based gravy.
Unlike very spicy Indian curries, Matar Makhani is usually mildly spiced and slightly sweet, making it popular with a wide range of people.
It is especially popular in restaurants across India and is also a favorite vegetarian option for festive meals and family dinners.
This popular North Indian curry is known for its rich, buttery, and creamy texture. The dish combines green peas with a smooth tomato-based gravy flavored with cream, and traditional Indian spices. It is often prepared in homes as well as restaurants because of its mild taste and appealing aroma.
In this recipe I have used oil instead of butter. This makes the curry lighter, but the flavor and texture is still excellent.
In Matar Makhani, cream plays a very important role in shaping the final flavor and texture of the curry.
The cream gives the curry a smooth and rich taste, and a luxurious, silky consistency, with soft richness that coats the mouth.
This is one of the main reasons the Matar Makhani tastes “restaurant-style.”
INGREDIENTS USED
Green Peas
Green peas are the main ingredients of the dish. They provide natural sweetness, add soft texture and freshness, and supply fiber and plant protein.
The sweetness of the peas pairs well with the creamy tomato gravy.
Cumin Seeds
Cumin seeds used in the tadka (tempering), release a warm, earthy aroma. When heated in oil, the seeds add a nutty flavor to the curry and create a flavorful base for the gravy. Tempering cumin in hot oil enhances the overall aroma of the dish.
Oil
Oil is used instead of butter for cooking. It gives a lighter texture compared to butter. Oil creates a cleaner and less heavy version of Matar Makhani.
Tomato
Tomato forms the main gravy base. It gives a tangy and slightly sweet flavor to the curry. It also gives the curry its reddish color.
Fresh Cream
Fresh cream is added to make the curry smooth and rich. It gives a creamy and silky texture to the curry and reduces the acidity of the tomatoes, reduces the spice level, and adds a mild sweetness and richness. Cream creates the classic makhani-style taste.
Red Chili Powder
Regular red chili powder adds spiciness and provides heat and sharpness. It enhances overall flavor intensity.
Kashmiri Red Chili Powder
Kashmiri chili powder is mainly used for color and mild flavor. It gives a bright red color and adds a gentle heat without making the dish too spicy. It also improves the appearance of the curry.
Garam Masala Powder
Garam masala adds a warm and aromatic flavor, gives depth and complexity and enhances the final aroma of the dish.
Cumin Powder
Cumin powder strengthens the earthy flavor, adds warmth and smokiness and complements the cumin seeds used in tempering. It deepens the spice profile of the curry.
Sugar
A small amount of sugar is added for balance. It reduces the sourness of the tomato, enhances the creaminess and balances the spicy flavors. Sugar helps create the mild restaurant-style taste.
Salt: To taste.
Lemon Juice
Lemon juice is added for freshness. It adds a light tanginess, brightens the flavor and balances the richness of cream. It gives the curry a fresher finish.
Overall Flavor of the Recipe
This Matar Makhani has:
• Sweetness from the peas and the sugar
• Creaminess from the fresh cream
• Tanginess from the tomato and the lemon juice
• Warm spice flavor from the cumin and the garam masala
• Mild heat from the chili powders
• Light texture, because oil is used instead of butter
The result is a flavorful, creamy, slightly tangy, and balanced curry with a lighter homemade style.
Variations
Using Heavy Cream Instead of Fresh Cream
Heavy cream can be used instead of fresh cream to create a richer and thicker version of Matar Makhani. Since heavy cream contains a higher fat content, it gives the gravy a smoother and more luxurious texture. It also softens the tanginess of tomatoes and reduces the sharpness of spices, producing a mild and restaurant-style flavor. This variation is suitable for people who prefer a richer and creamier curry.
Using Only Kashmiri Red Chili Powder
The recipe can be prepared using only Kashmiri red chili powder instead of regular red chili powder. Kashmiri chili powder gives the curry a bright red color while providing only a mild heat. As a result, the dish becomes less spicy but still remains flavorful and visually appealing. This variation is useful for those who enjoy mild curries or prefer color without excessive spiciness.
Using Butter Instead of Oil
Butter can be used instead of oil to make the curry more traditional and flavorful. Butter adds richness, a creamy mouthfeel, and a characteristic makhani aroma to the dish. It also enhances the flavor of spices such as cumin and garam masala while making the gravy smoother and softer in taste. This variation creates a more authentic North Indian restaurant-style Matar Makhani.
Making a Vegan Version
A vegan version of the dish can be prepared by replacing butter with oil and using coconut cream. This variation keeps the curry creamy while removing dairy ingredients. Coconut cream gives a slightly sweet flavor (replace same amount of coconut cream instead of dairy cream).
Adjusting the Spice Level
The spice level of the recipe can be adjusted according to personal preference. Increasing regular red chili powder makes the curry hotter and sharper in flavor, while reducing it creates a milder dish. Using more Kashmiri chili powder improves color without significantly increasing spiciness.
Step by step Pictures
Cook the green peas, adding a little bit of salt and keep
Into a blender, add the tomato pieces, cumin powder, garam masala powder, lemon juice, Kashmiri chili powder and red chili powder, make a smooth paste and keep.
Heat oil over a low temperature, add the cumin seeds and fry for a few seconds (3 to 4 seconds).
Add the ground paste and sauté for 3 to 4 minutes
Add the cooked green peas and mix
Add the cream and mix
Add the required amount of salt,
sugar
and mix well
Cook in low flame for a few minutes or until the curry reaches your required consistency. Stir now and then.
Switch off the stove and serve
MATTAR MAKHANI
A rich and creamy North Indian dish made with green peas (mattar) cooked in a creamy tomato-based gravy. Unlike very spicy Indian curries, Matar Makhani is usually mildly spiced and slightly sweet.
Ingredients
Instructions
- Cook the green peas, adding a little bit of salt and keep.
- Into a blender, add the tomato pieces, cumin powder, garam masala powder, lemon juice, Kashmiri chili powder and red chili powder, make a smooth paste and keep.
- Heat oil over a low temperature, add the cumin seeds and fry for a few seconds (3 to 4 seconds).
- Add the ground paste and sauté for 3 to 4 minutes
- Add the cooked peas and mix.
- Add the cream and mix
- Add the salt and sugar and mix
- Cook over a low flame for a few minutes, or until the curry reaches your required consistency
- Switch off the stove and serve
Notes
- Can be served with bread, chapati, ghee rice, appam, idiappam, poori etc..
- You can use some finely chopped fresh curry leaves to garnish
- You can add some warm water if the gravy is too thick, just after adding the cream.
- Keep the flame low, so the curry won’t burn at the bottom of the pan
- You can use any type of peas, fresh frozen or dried. But cook before adding into the curry. If you are using dried peas, soak them for 4 to 5 hours and then cook and add into the curry.
