Mutter Tomato Gravy

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Peas And Tomato Gravy


This mutter tomato gravy is a modified version from the regular one, but is an excellent side dish for roti, paratha or nan. I make this peas and tomato gravy if I want to have some change from the usual flavors that I normally cook.

Tilted Brush Stroke

Recipe Facts:


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Tilted Brush Stroke

Total Time

45 minutes

Tilted Brush Stroke



– 1 cup Green peas shelled – 4 large Tomatoes chopped – ½ cup Desiccated coconut – 1 Onion chopped plus 1 (ground) – 4 Slit green chilies – 1 teaspoon Cumin seeds – few Curry leaves – 2 tablespoon Ghee/oil – to taste Salt – 1 teaspoon Poppy seeds – 4 cloves Garlic – 2 Green chilies – Tap for more...

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– In a small pan roast the poppy seeds, garlic, 2 green chilies and sesame seeds in very little oil.

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Step 1

– Now grind it into a smooth paste along with ginger, coriander leaves and mint leaves. Keep aside.

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Step 2

– In a medium pan, heat oil and add the cumin seeds and curry leaves. Let it splutter and then add the chopped onion and desiccated coconut and fry till golden brown.

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Step 3

– Now add the ground onion and sauté. – Next add the ground masala along with turmeric powder and garam masala and fry well.

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Steps 4-5

– Once the masala starts to get aromatic, add the shelled peas and the tomatoes along with salt and let it come to a boil. Add enough water to bring the gravy into the required consistency. Let it simmer until the peas and the tomatoes cook.

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Step 6

– Serve hot with rice or Parathas!

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