By Akshara
December 26, 2025
Chunki matar is a seasonal winter dish made when fresh green peas are at their best. The defining feature is the coarse masala, which is not ground smooth, giving the curry its name and texture. The flavour is robust but simple, allowing the sweetness of peas to stand out. It is usually eaten with plain rotis or rice.
2 cups fresh green peas 1 large onion, roughly chopped 2 cloves garlic 1 inch ginger 2 tbsp mustard oil or regular oil ½ tsp cumin seeds ½ tsp coriander powder ¼ tsp turmeric Red chilli powder to taste Salt to taste Water as needed
Coarsely grind onion, ginger and garlic so the mixture remains chunky.
Heat oil in a pan, add cumin seeds and let them splutter.
Add the coarse masala and cook until it loses its raw smell and turns aromatic.
Add spices and peas, mix well, add a little water and cook covered until peas are tender and the gravy thickens.