Indian Spicy Peas (Sukhi Matar)

"A nice spicy side dish for curries and other Indian dishes! Can easily be part of a Western meal- serve with steaks and a potato dish for an interesting change of pace."
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Ready In:




  • Heat oil in saute pan over medium heat and cook cumin seed until they sizzle and fragrance is released.
  • Add onion and cook until tender; then stir in peas, turmeric, cayenne, coriander, salt, and water, mixing well.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Stir in garam masala and cook for a few minutes more, until liquid evaporates, stirring occasionally.
  • Serve with other dishes such as dal, and curries; have some steamed basmati rice, a crisp salad, a selection of warm breads, and an herb plate available.
  • Enjoy!

Questions & Replies

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  1. Had this origianlly as a side with curried dal and basmati, but I ended up stirring it all together. Regardless, it was a delicious and wonderful addition to my Indian meal.
  2. I don't even like peas but this was awesome! I didn't have garam masala on hand so I improvised some using a recipe on the site (minus the cardamom, which, sadly, I don't have). Also, I couldn't find my cayenne (GRR!), so I used chili powder. I can only imagine what these peas will taste like with these two ingredients. I will definitely be making this again and again.
  3. We liked this as a side dish with Aloo Ka Saag #137088 and steamed brown rice. It was easy and tasty and the flavors were a good compliment for the rest of the meal. Thanks !
  4. This was a nice side dish to my Indian meal last weekend. I felt that it was missing some flavor, but I can't put my finger on what that might be. I never feel that way about your recipes, Sue, so maybe it's just me. I will make it again sometime, since I love peas and I love Indian food.
  5. a little too dry for my taste.


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