Spiced Pureed Peas is a comforting North Indian–style dish made with sweet green peas simmered in a lightly spiced tomato sauce. It’s simple, nourishing, and comes together with pantry ingredients that many home cooks already have on hand.
This version of the recipe is inspired by a dish my mom used to make with crushed fresh peas. While fresh peas give the dish a rustic, coarse texture, frozen peas are incredibly convenient and produce a smoother, creamier consistency when blended. Since frozen peas are always in my freezer, this variation has become my go-to for a quick and satisfying meal.
Despite the simple ingredient list, the finished dish is flavorful, slightly tangy, and gently spiced. It pairs beautifully with rice or bread and works just as well for a weeknight dinner as it does as part of a larger Indian meal.
Fresh Peas vs. Frozen Peas
Traditionally, this dish is made with freshly shelled peas that are crushed and then cooked in a tomato-based sauce. Fresh peas are raw and retain some structure when crushed, resulting in a coarse mixture that cooks directly in the pan.
Frozen peas behave differently. Because they are partially cooked (par-cooked) before freezing, blending them produces a smooth puree. The result is a softer, creamier curry that still captures the sweet flavor of peas but with a different texture.
Both versions are delicious—the choice comes down to convenience and the texture you prefer.
Spiced Pureed Peas (Matar ka Bharta)
Ingredients
- 1 cup Tomatoes crushed or grated
- 2 cups Green Peas frozen
- 1 small piece of Ginger finely chopped.
- 1/4 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chili Powder or Paprika
- 2 tsp Coriander Powder
- 1-2 Green Chillies chopped
- 1/2 tsp Dried Mango Powder or 1 tbsp Lemon juice
- 1 tsp Salt adjust to taste
Method
- Puree the peas: Blend the peas in a blender to make a smooth puree. Add a small amount of water if needed to help the blades move.
- Prepare the tomatoes: Crush or grate the tomatoes. Canned diced tomatoes can be used as long as they are not too chunky. If using refrigerated tomatoes, allow them to come to room temperature before cooking.
- Prepare the aromatics: Finely chop the ginger and green chilies.
- Heat 1 tablespoon of oil in a thick-bottomed pan over medium-low heat. Add the cumin seeds and let them sizzle until aromatic. When they begin to shimmer, add the chopped ginger.
- Sauté until lightly golden, about 1 minute. Add the chopped green chilies if you want extra heat.
- Pour in the crushed tomatoes and mix well. Increase the heat to medium.
- Add the turmeric powder, red chili powder (or paprika), coriander powder, and about ½ teaspoon salt.
- Cook the tomato mixture until it thickens and the oil begins to separate from the sauce. This indicates that the tomatoes are fully cooked and the spices have bloomed. Depending on the tomatoes used, this can take 15–20 minutes.
- Add the peas: Stir in the pureed peas along with about 1 cup of hot water. Mix well and let the curry simmer for 8–10 minutes so the flavors meld together.
- Adjust the salt and consistency as needed. If the curry becomes too thick, add a little more hot water.
- Brighten the flavors: Finish the dish with a little acidity to balance the sweetness of the peas. Sprinkle in dried mango powder (amchur), or use lemon juice or a small splash of vinegar.
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