Batani kurma recipe | How to make green peas sagu | Matar curry
By Latha on February 15th, 2025
Batani kurma or green peas curry recipe explained with step by step pictures and a video. Green peas sagu or matar curry is a very tasty side dish for dose, rotti, chapati, poori or rice. Hasi batani kurma can be prepared using soaking the dried peas as well. A special green masala is used in this recipe that gives a very unique taste.
Batani or green peas is a good source of protein. You can find many green recipes on this website like batani chat, batani dose, batani or green peas paratha, green peas pulao and batani usli recipes.
This batani kurma or green peas curry is very easy to prepare. It is very tasty and nutritious. It is a perfect recipe for the growing kids. I have used fresh green peas in this recipe, which you can replace it with frozen ones. Or you can soak the dries peas, cook until soft and then add it.
If you are looking for snacks recipes then do visit our Snacks section and if you are looking for curry recipes then do visit our Palya gojju section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look!
Preparation time: 1 day
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 2 cups fresh green peas
- 1 medium sized carrot
- 1 medium sized potato
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 onion chopped
- 10 curry leaves
- 1 tomato chopped
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tbsp oil
- Salt as per your taste
- 1 tsp oil
Ingredients for masala: (measuring cup used = 240ml)
- 2 cm length cinnamon
- 8 - 10 cloves
- 1 cm length ginger
- 5 cloves of garlic
- 3 - 4 green chillies
- 1 small onion chopped
- Small handful of coriander leaves
- Small handful of mint leaves
- 2 tbsp roasted gram
- 1/4 cup grated coconut
- 1 tsp oil
Instructions for making batani kurma:
- To begin with take fresh or frozen green peas, chopped carrot and potato in a pressure cooker. Add a tsp of salt. Please refer to the desciption part above, if you want to use dried peas.
- Add in required water and cook until soft by making 1 - 2 whistles.
- Next to prepare the masala, take cinnamon, cloves, ginger, garlic, green chillies and onion in a pan.
- Fry until onions turn translucent by adding a tsp of oil.
- Add in coriander leaves and mint (pudina) leaves.
- Continue frying until leaves are soft.
- Wait until excess heat is reduced. Transfer it into a mixie jar. Add the roasted gram.
- Also add the coconut.
- Grind it by adding required water. Set it aside.
- Heat oil in a pan. Add mustard and cumin seeds. Wait until mustard seeds splutter.
- Add chopped onion and curry leaves. Fry until onions turn sligtly brown.
- Add in chopped tomato. Fry until tomatoes turn soft.
- Add the ground masala and 1/4 cup of water.
- Add turmeric powder and salt as per taste.
- Cook for 2 minutes by mixing frequently.
- Add cooked peas and vegetables. Give it a quick mix.
- Add garam masala.
- Boil it for 2 minutes and switch off the stove.
- It turns slightly thicker, once the excess heat is reduced. Serve it with any recipe of your choice.
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