Green Peas Masala Curry
Sweet green peas simmered in a fragrant and savory onion-tomato gravy. This classic North Indian curry is a comforting and easy weeknight meal, perfect with hot rotis or steamed rice.
For 4 servings
Prepare the Tempering and Sauté Onions
- Heat oil in a kadai or heavy-bottomed pan over medium heat.
- Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 6-7 minutes, stirring occasionally, until they become soft, translucent, and light golden brown.
Cook the Masala Base
- Add the ginger-garlic paste and the slit green chilli. Sauté for about 1 minute until the raw aroma disappears.
- Pour in the tomato purée. Add the turmeric powder, red chilli powder, coriander powder, and salt.
- Mix everything well and cook the masala for 5-6 minutes, stirring frequently. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
Simmer the Curry
- Add the green peas to the cooked masala and stir gently for a minute to coat them well.
- Pour in 1.5 cups of water and stir to combine. Bring the curry to a gentle boil.
- Reduce the heat to low, cover the pan with a lid, and let it simmer for 8-10 minutes. If using fresh peas, you may need to simmer for 12-15 minutes until they are tender.
Finish and Garnish
- Once the peas are cooked and the gravy has reached your desired consistency, stir in the garam masala powder.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving to allow the flavors to meld together. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a flavorful curry is cooking the onion-tomato masala until oil separates. Do not rush this step.
- 2For a slightly sweet and tangy flavor, you can add 1/4 teaspoon of sugar along with the tomato purée.
- 3If the masala starts sticking to the pan while cooking, add a splash of hot water and continue to sauté.
- 4To make the gravy richer, you can add 2 tablespoons of cashew paste or heavy cream along with the garam masala at the end.
- 5Do not overcook the peas, especially frozen ones, as they can become mushy. They should be tender but still hold their shape.
Adapt it for your goals.
Aloo Matar
Add 2 medium-sized boiled and cubed potatoes along with the green peas to make the classic Aloo Matar curry.
Paneer Matar MasalaPaneer Matar Masala
Add 200 grams of cubed paneer (Indian cottage cheese) in the last 5 minutes of simmering for a protein-rich version.
Mushroom MatarMushroom Matar
Sauté 200 grams of sliced mushrooms after the onions are browned, then proceed with the recipe.
With Coconut MilkWith Coconut Milk
For a South Indian twist and a creamier texture, replace half of the water with thick coconut milk.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
High in Dietary Fiber
The high fiber content from peas and vegetables aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Vitamins and Minerals
This curry is packed with essential nutrients, including Vitamin K, Vitamin C, and manganese from peas, and lycopene from cooked tomatoes, which acts as a powerful antioxidant.
Frequently asked questions
One serving of this Green Peas Masala Curry contains approximately 190-220 calories, depending on the type of oil and any additional ingredients used.