Green peas masala/curry recipe

green peas masala

Green peas masala curry is a delicious and a great side dish for rotis, chapatis, phulkas or even pulaos.  It is a very easy and simple to make curry made with fresh green peas, onions and tomatoes and cooked in a spicy gravy.  Green peas are available throughout the year in frozen form, but during  winter green pods are available in plenty and making this curry with fresh green peas is more delicious and flavourful.   The use of cashewnuts and milk paste not only gives a rich taste but also a creamier look to this dish.

IMG_5484

Prep Time : 20 mins

Cook Time : 20 mins

Servings : 4

Total time – 40 mins

Indian cuisine

INGREDIENTS

Fresh green peas – 1 cup

Onion – 1 ( medium sized chopped finely)

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Garam masala  – 1 1/2 teaspoons

Coriander leaves – 2 tablespoons

Kasoori methi – 1 tablespoon (crushed by hand)

Salt to taste

Cooking oil – 2 tablespoons

TO ROAST AND GRIND (WET MASALA)

Onions – 2 (medium sized)

Tomatoes – 4 (medium sized)

Green chillies – 2

Garlic cloves – 5 to 6

Ginger – 1 inch small piece

TO GRIND (CASHEW PASTE)

Cashew nuts – 7-8

Milk – 1/4 cup

TO TEMPER/SEASONING

Butter/oil – 2 tablespoons

Cumin seeds – 1/2 teaspoon

Cloves – 2

Cinnamon – 1/4 inch small piece

Bay leaves – 2

HOW TO MAKE/PREPARE GREEN PEAS MASALA CURRY RECIPE

Pressure cook green peas for upto 3 whistles.  Keep aside.

Soak cashewnuts in a milk for 8-10 minutes.  Grind soaked cashewnuts to a smooth paste and set aside.

IMG_5462IMG_5463

Heat 2 tablespoons of oil in a pan.  Add onions, tomatoes, garlic cloves, green chillies and ginger  (ingredients mentioned under TO ROAST AND GRIND WET MASALA) till the onions turn light brown and tomatoes become little soft or mushy.  Allow them to cool down.  Grind the roasted ingredients with little water to a smooth paste and set aside.

IMG_5464

IMG_5467

Heat another 2 tablespoons of oil or butter in a separate pan.  Add cumin seeds, cloves, cinnamon and bayleaves.  Saute on a low flame for 30 seconds,  Then add chopped onions and stir fry till light brown.

IMG_5468IMG_5470

Then add ground onion tomato mixture and mix well.  Saute on a low flame for 4-5 minutes.  Then add turmeric powder, red chilli powder, coriander powder and  salt and combine together.

Add the cooked peas and cook for another 2 minutes.

IMG_5471IMG_5472

Add kasoori methi and garam masala and mix well.  Allow it to simmer for 2-3 minutes on a low flame.  Finally add the cashew paste and give a quick stir and switch off the flame

IMG_5473IMG_5474

Garnish green peas masala curry with chopped coriander leaves and serve hot with rotis, chapatis, naans, pulaos or any flavoured rice.

IMG_5475IMG_5477

NOTES/TIPS

  • After adding cashewnut-milk paste, do not cook for too long as milk tends to curdle sometimes.
  • If you are using fresh green peas, you can cook it separately in a pan and then add it.  Do not overcook the green peas or else the curry tends to become mushy.

5 Responses to Green peas masala/curry recipe

  1. Nice and gorgeous. ..gravy.can we have it with plain rice

  2. Ree says:

    Looks so delicious!

  3. kushi says:

    Perfect consistency and looks very very tasty :)

  4. uma says:

    Very nice combination for chapati

Leave a Reply

Your email address will not be published. Required fields are marked *