Matar Fry Recipe | Winter Special | Easy cooking

Matar Fry

Matar fry recipe is a Winter special delicacy that is enjoyed during the season. Since Matar comes in abundance during the season, it’s a good recipe to try if you are in a hurry. In our household, we love “Matar Fry” which is nothing but sauté-ed matar aka peas in basic masala and serve hot with roti. Nothing fancy, nothing over the top – simple, easy and yummy recipe to try. An instant recipe that can be made in a jiffy. This recipe is not only healthy but a perfect recipe to keep in Lunchboxes.

If you are a Matar-fan, you will definitely love it.

For best taste, try using fresh matar. The recipe tastes yummier when the peas are fresh, tender and sweet. It’s better to avoid using hard peas.

For more Matar recipes try these:

Matar Ki Kachori, Matar Pulav, Meethi malai matar

For a different version of matar fry recipe, try this 

Let’s get started.

Print Recipe

Matar Fry - Instant Recipe - Winter Special

Matar/Green Peas sauté-ed in basic spices and served with roti. A typical winter recipe to enjoy.

Course

main course

Cuisine

indian north indian

Prep Time

2-5 minutes

Cook Time

10 minutes

Servings

Bowl

Ingredients

• 1 Bowl Green Peas/Matar Fresh
• 1-2 teaspoon Oil
• 1/4 teaspoon Cumin seeds/ Jeera
• 1/4 teaspoon Mustard seeds/ rai
• 1-2 number Green Chilies Slit in half.
• 1/4 teaspoon Haldi/ Turmeric powder
• 1/2 teaspoon Red chilli Powder
• a pinch Hing
• a pinch Garam Masala Powder
• a pinch Amchur Powder optional.
• Salt to taste
• coriander leaves Finely chopped for garnish

Course main course Cuisine indian north indian Prep Time 2-5 minutes Cook Time 10 minutes Servings Bowl Ingredients 1 Bowl Green Peas/Matar Fresh 1-2 teaspoon Oil 1/4 teaspoon Cumin seeds/ Jeera 1/4 teaspoon Mustard seeds/ rai 1-2 number Green Chilies Slit in half. 1/4 teaspoon Haldi/ Turmeric powder 1/2 teaspoon Red chilli Powder a pinch Hing a pinch Garam Masala Powder a pinch Amchur Powder optional. Salt to taste coriander leaves Finely chopped for garnish

Instructions

1. Heat oil in a kadhai, add hing, jeera, rai, and slit green chilies.
2. Once mustard seeds starts to splutter, add peas and instantly cover the kadhai with a lid. Since pease tend to splutter a lot, it's better to cover instantly.
3. Toss it gently and let peas cook for 1-2 minutes.
4. It's time to add haldi, red chilli powder, garam masala and salt. You can add a pinch of amchur powder if required.
5. Add salt and cook for a while. We don't want the peas to get mushy. They should be cook enough to eat.
6. Serve hot with roti. Easy-Peasy Matar fry is ready to serve.

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