Green Peas Masala
A quick, simple, and heart healthy Green Peas Masala Curry is so delicious. The studded green peas are cooked in an Indian spiced flavorful tomato sauce. The curry is a plant based protein rich curry which can be made in under 40 minutes!
This sweet, spicy, and tangy green peas masala will definitely blow your mind. It is extremely easy to make curry and is undoubtedly a quick meal on busy weekdays. It is made with minimal spices and makes it a perfect kid-friendly recipe.
Fresh green peas from the pods or frozen peas can be used for this recipe. Peas are blanched to retain their beautiful color and then simmer into a luscious onion tomato sauce until they turn soft.
My best friend’s elder sister used to make this delicious green peas masala for us when we were in college. She really inspired me to learn restaurant style cooking from scratch. Her cooking style, way of combining the ingredients, and creating something tasty was simply outstanding.
I have eaten this curry so many times in the past as it was one of my favorites. I learned this recipe by watching my bestie’s elder sister. I am sharing the same recipe with you all and I am sure it will become one of your favorites soon 🙂
You can prepare this curry with some variations like by adding some butter and dash of cream to impress your guests on special occasions.
Green peas masala can be paired beautifully with some plain basmati or jeera rice to make it a comforting meal. It can be served with roti, naan, or poori as well.
Table of Contents
Ingredients
- Green peas
- Onions
- Tomatoes
- Ginger
- Garlic
- Green chillies
- Cilantro
- Cumin seeds
- Asafoetida
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala
- Cashew nuts
- Kasoori methi
- Sugar
- Salt
- Oil
Green Peas Masala Step By Step Recipe
Blanching The Tomatoes
Boil 4-5 cups of water on medium high heat for 5-6 minutes.
Transfer the tomatoes and cover the pot with a lid on medium heat for about 6 minutes until the skin starts to separate. Transfer the tomatoes to a plate with the help of a slotted spoon. Set them aside to cool and peel off the skin of tomatoes.
Blanching The Peas
In the same pot of water, transfer the green peas and let them blanch for 1 minute. If you are using fresh peas, boil them for 2 minutes. Drain the green peas in a colander, wash them with cold water, and set aside.
Soaking The Cashew Nuts
In a small bowl, add some hot water, and soak the cashews for 10 minutes.
For The Gravy
In a pan, add 2 tsp oil on medium heat. Transfer the ginger, garlic, chillies, onions, and mix. Sauté the onions for 2 minutes or until turned translucent.
Add some salt, cumin powder, coriander powder, red chili powder, and mix well. Cook the onions for another 30 seconds. Add 1-2 tbsp water if the spices are sticking to the pan.
Blend The Sauce
Once the onions cool down, transfer them to a blending jar. Add the soaked cashews, peeled tomatoes, and blend until form into a smooth puree. Set the puree aside.
For The Curry
Heat the rest of the oil in the same pan. Add the cumin seeds and let them crackle. Add some asafoetida, turmeric powder, and transfer the blended puree.
Mix and cover the gravy with a lid to cook for about 5-6 minutes.
Take out the lid, add ½ cup hot water, sugar, garam masala, mix, and cover the pan.
Let the gravy cook for about 2-3 minutes on low heat.
Take out the lid, transfer some chopped cilantro leaves, crushed kasoori methi, and mix well.
Transfer the blanched green peas to the sauce, mix well, and cover the pan with a lid. Let the green peas cook for about 3-4 minutes and serve.
Tips For Making Green Peas Masala
- Blanching the fresh or frozen green peas and tomatoes is very important to retain their color.
- Blending the onion, tomatoes, and cashew nuts into a smooth puree is very important.
- You can prepare the puree ahead of time and make the curry in a jiffy on busy weekdays.
- Adding some sugar helps balance the sourness of the tomatoes, which is crucial.
Variations
- I have used frozen green peas but you can use fresh peas when they are in season.
- Use some canned tomato puree or paste to give the curry some deeper red color.
- You can add some Kashmiri red chili powder in some hot oil before making the green peas masala. Kashmiri red chili powder will give a lovely color to the dish.
- Adding some butter or ghee gives an amazing taste to the dish.
- You may add some cream before serving the curry.
How To Store Green Peas Masala?
This curry can be stored easily in the refrigerator for up to 4 days in an airtight container.
You can freeze the green peas masala in a freezer safe container for 2 months. Defrost the curry in the refrigerator for a few hours/overnight and then heat it until piping hot on a stovetop.
How To Serve Green Peas Masala?
Serve the curry with plain basmati rice or jeera rice with pickles and some papad.
It goes very well with any Indian flat bread like plain paratha, roti, or naan.
This curry can be served as a side dish along with some potato fry, bhindi fry, dry garlic chutney, pickle, rice, and roti to make a wholesome meal.
Other Green Peas Recipes:
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Recipe Card
Green Peas Masala
Equipment
- Blender
Ingredients
- 2 cup Green peas frozen/fresh
- 2 medium Onions chopped
- 3 large Tomatoes
- 1/2 inch Ginger chopped
- 2 large Garlic cloves chopped
- 1 medium Green chili chopped
- 1 tbsp Cilantro chopped
- 1 tsp Cumin seeds
- 1/8 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 6 whole Cashew nuts
- 1 tsp Kasoori methi
- 2 tsp Sugar
- 1 1/4 tsp Salt or as required
- 4 tsp Oil divided
Instructions
Blanching The Tomatoes
- Boil 4-5 cups of water on medium high heat for 5-6 minutes.
- Transfer the tomatoes and cover the pot with a lid on medium heat for about 6 minutes until the skin starts to separate. Transfer the tomatoes to a plate with the help of a slotted spoon. Set them aside to cool and peel off the skin of tomatoes.
Blanching The Peas
- In the same pot of water, transfer the green peas and let them blanch for 1 minute. If you are using fresh peas, boil them for 2 minutes.
- Drain the green peas in a colander, wash them with cold water, and set aside.
Soaking The Cashew Nuts
- In a small bowl, add some hot water, and soak the cashews for 10 minutes.
For The Gravy
- In a pan, add 2 tsp oil on medium heat. Transfer the ginger, garlic, chillies, onions, and mix. Sauté the onions for 2 minutes or until turned translucent.
- Add some salt, cumin powder, coriander powder, red chili powder, and mix well. Cook the onions for another 30 seconds. Add 1-2 tbsp water if the spices are sticking to the pan.
Blend The Sauce
- Once the onions cool down, transfer them to a blending jar. Add the soaked cashews, peeled tomatoes, and blend until form into a smooth puree. Set the puree aside.
For The Curry
- Heat the rest of the oil in the same pan. Add the cumin seeds and let them crackle. Add some asafoetida, turmeric powder, and transfer the blended puree.
- Mix and cover the gravy with a lid to cook for about 5-6 minutes.
- Take out the lid, add ½ cup hot water, sugar, garam masala, mix, and cover the pan.
- Let the gravy cook for about 2-3 minutes on low heat.
- Take out the lid, transfer some chopped cilantro leaves, crushed kasoori methi, and mix well.
- Transfer the blanched green peas to the sauce, mix well, and cover the pan with a lid. Let the green peas cook for about 3-4 minutes and serve.
Notes
- Blanching the fresh or frozen green peas and tomatoes is very important to retain their color.
- Blending the onion, tomatoes, and cashew nuts into a smooth puree is very important.Â
- You can prepare the puree ahead of time and make the curry in a jiffy on busy weekdays.Â
- Adding some sugar helps balance the sourness of the tomatoes, which is crucial.
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