This winter specialty transforms fresh green peas into a rich curry. The masala base includes caramelized onions and ginger-garlic paste. Some versions add paneer or potatoes for extra heartiness. Street vendors in Delhi serve it with kulcha during pea season. The dish likely evolved from Persian matar paneer recipes. Traditional cooks use mustard oil for authentic flavor. Modern nutritionists appreciate its plant protein and fiber content. During Holi, it's a popular party dish. The balance of sweet peas and spicy gravy is key. Some chefs add cream for restaurant-style richness. Perfect with parathas or jeera rice.