Green Peas Masala | Green Peas Curry
User Reviews
4.9
56 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4
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Calories
187 kcal
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Course
Main Course
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Cuisine
Indian
Green Peas Masala | Green Peas Curry
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Green Peas Masala is a flavorful curry combining green peas with a smooth tomato-cashew paste and a blend of aromatic whole and ground spices. The curry has a rich texture from the cashews and balanced heat and earthiness from ginger, green chilies, and traditional Indian spices. This dish offers a comforting vegetable curry experience that can accompany rice or breads.
Description
Green Peas Masala features fresh or steamed green peas cooked in a masala base made from a finely ground tomato and cashew paste. The cashews add creaminess and body, while the tomato provides tang and depth. Whole spices like bay leaf, cloves, cardamom, cinnamon, and mace are first toasted in neutral oil to release their fragrance, creating a complex aromatic foundation. Ground spices including turmeric, chili powder, cumin, coriander, garam masala, and dried fenugreek enhance flavor layers.
Ginger and green chili paste, along with a pinch of asafoetida, contribute both heat and pungency, with the combination tempered by the creamy tomato-cashew blend. The resulting curry has a smooth, thick consistency with balanced spice and subtle sweetness from the cashews. It can be served with steamed rice or Indian breads, making it a versatile vegetarian option.
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Ingredients
for tomato-cashew paste
- 3 tomato medium to large) - 250 grams tomatoes or 1.5 cups chopped tomatoes
- 10 to 12 cashews
other ingredients
- 1 cup green peas or 140 grams matar (peas
- 1 to 1.5 teaspoon ginger or ½ inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle, with green chili paste
- 2 tablespoon curd beaten (yogurt)
- 2 tablespoon milk powder or dairy whitener
- 1 generous pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- ½ to ¾ teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi - crushed (dry fenugreek leaves)
- 1 cup water
- 3 tablespoon neutral cooking oil generic cooking oil
- salt as required
whole spices
- 1 tej patta
- 2 cloves
- 2 green cardamom
- 1 inch cinnamon
- 1 or 2 ingle strands of mace - optional
Instructions
Preparation
- First soak 10 to 12 cashews in warm water for 20 to 30 minutes.
- When the cashews are soaking, steam the fresh peas till they are cooked completely. You can steam them in a steamer or pressure cooker. If cooking in a pressure cooker, then cook for 2 whistles.
- Later drain the water from cashews and add the cashews along with 1.5 cups chopped tomatoes in a blender or grinder jar.
- Without adding any water, grind to a fine and smooth paste. Keep the ground tomato-cashew paste aside.
Making masala base
- Heat 3 tbsp oil in a pan. Then add the whole garam masala - 1 tej patta, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). Sauté till the spice become fragrant.
- Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. Stir and fry on low heat till the raw aroma of ginger and green chilies go away.
- Now add the tomato-cashew paste. Stir and mix the paste well.
- The mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.
- Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
- Stir and saute the masala paste on low to medium heat, till it thickens and you see oil specks on top and oil releasing from the sides.
- Then add the ground spices - turmeric powder, red chili powder, cumin powder, coriander powder and garam masala powder.
- Stir and sauté for a minute.
- Now lower the flame. Then add beaten curd.
- As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.
- Stir the curd very well with the whole mixture. Remember to add beaten curd on a low flame and keep on
- Stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
- Add 1 cup water.
making green peas masala
- Then add the cooked green peas. Season with salt. Stir everything very well.
- Add 2 tbsp milk powder. Instead of milk powder, khoya can be added. But add khoya and saute it once the tomato-cashew paste is done. Stir again.
- Bring the green peas masala curry to a simmer on a low to medium flame.
- Lastly add 1/2 tsp kasuri methi, which has been crushed. Stir and switch off the flame.
- Garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. You can also serve green peas curry with jeera rice or saffron rice.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
614mg
(26%)
Potassium
332mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
900IU
(18%)
Vitamin C
22.9mg
(25%)
Calcium
70mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 614mg | 26% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 70mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
56 reviews
Excellent
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