Green Peas Masala is a great side dish for chapati, phulka or even pulao. As I have mentioned earlier, mittu loves peas so I take chances to try different varieties with it and hands down this is one of our family favorites.
About Green Peas Masala
Green Peas Masala is a great side dish made by cooking fresh green peas in an onion tomato and curd based gravy. This is the most comforting meal when paired with roti or rice. When green peas is in season you should definitely try this gravy. This Green Peas Masala almost restaurant style recipe without added cream or even milk which is the specialty of this recipe. But do not under estimate the taste, it is so good. It is not very buttery or very rich but still creamy and tastes delicious. This gravy is no less than PB Masala. Usually fresh green peas is the best for this recipe however you can use frozen peas too. I usually have green peas in stock to add it in cutlets, biryani so I buy frozen peas only when peas is not in season. Green peas are sweet, tender, healthy and more versatile to use in different foods. You can smoke the gravy with charcoal to give it a smoky flavor just like green peas masala dhaba style. This version is close to punjabi style green peas masala. There are different versions in each house hold and this is ours. What I like the best about this Green Peas Masala or Green Peas Gravy is it is very mild, and tummy friendly also pairs up well with Roti, Nan, Chapati, Phulka or even mild Pulao.
Green Peas Masala Video
Similar Recipes
Paneer Makhani Soya Chunks Kurma Tandoori Aloo Gravy Jamun Kofta Gravy Chicken Kurma
Green Peas Masala Ingredients
Peas – Using fresh peas or frozen peas is recommended for this recipe. Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Whole Spices – Aromatic spices likes cinnamon, cardamom, cloves, bay leaf are added. Spice powders – Red chili powder and garam masala powder is used. Curd. Cashew paste – Use fresh curd along with cashews and make a paste. Others – Onion and Tomato form the base for this gravy. Ginger, garlic and green chilies are also used.
How to make Green Peas Masala Step by Step
1.First to a small mixer jar add 4 whole cashews and 1/4 cup curd. 2.Blend to a smooth paste without adding water. Transfer to a bowl and set aside. 3.To a pressure cooker – add 2 teaspoon oil. 4.Add 2 medium sized onion(sliced) and 4 medium sized tomatoes(roughly chopped). 5.Saute until the raw smell of tomatoes leave and looks mushy. 6.Add 4 garlic pearls, 2 small green chillies and 1 inch ginger piece. 7.Transfer to a bowl and set aside to cool. 8.Grind it to a fine puree without adding water, Set aside. If the mixture is too thick while grinding then you can add 1/4 cup water to grind. 9.To the same pressure cooker heat 1 tablespoon oil – add 1/2 bayleaf, 2 cloves, one 1 inch cinnamon,1 cardamom and 1 teaspoon cumin seeds. 10.Now add the onion tomato puree. 11.Rinse the mixer, bowl with 1/2 cup water and add it. 12.Mix it well and let the gravy boil for 2 mins. 13.Add 1 teaspoon kashmiri red chilli powder, 1 teaspoon garam masala powder and required salt. 14.Mix it well. 15.Let the gravy boil for 2 mins. 16.Now add 1 and 1/2 cups fresh green peas. 17.Add 1/2 cup water to it. 18.Mix it well. 19.Close with lid, put on whistle. Pressure cook for 2 whistles in medium flame. 20.Let the pressure release by itself. Now open switch it on…let the gravy boil. 21.Simmer then add curd cashew paste. 22.Mix it well. Let the gravy boil for a minute. 23.Crush and add 1 teaspoon kasoori methi and 1 tablespoon coriander leaves. 24.Mix it well and switch off. Tasty Creamy Green Peas Masala is ready!
Expert Tips
You can even add curry leaves while tempering which gives a nice flavor too. Use kashmiri red chilli powder for a dark red color as in restaurants. This is medium spicy, adjust chilli powder according to your taste. For the peas or any green vegetable to stay green, after pressure cooking release the pressure manually(slightly) and open it. This way the veggies will stay green while adding in gravies. You can add 1 tablespoon butter along with 1 tablespoon oil while tempering for a more rich taste. Else you can add a dollop of butter at the end too. You can use either fresh peas or frozen peas as per your preference and availability. I would not recommend dried peas for this gravy.
Serving & Storage
Green Peas Masala goes well with plain basmati rice, jeera rice, curd rice, pulao & many more. Green Peas Masala is a great side for roti, chapati, paratha & other flatbread variations. Green Peas Curry keeps well in fridge for 2 days.
1.Can I make Green Peas Masala in open pot method?
Yes you can make Green Peas Masala in open pot too but it takes a little long for green peas to get cooked. You can cook in Instant Pot too – Set pressure cook mode high for 3 mins instead of pressure cooking – this is for fresh green peas.
2.What type of peas to use?
Using fresh peas or frozen peas is recommended for this recipe. Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. If you have any more questions about this Green Peas Masala Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Green Peas Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
