Green peas curry – a comforting and wholesome dish that pairs well with paratha or rice. Vegan, gluten-free curry that gets ready in less than 30 minutes.
A flavourful Indian style green peas curry, also known as matar curry, is perfect for busy weeknight dinners, casual entertaining or taking to a potluck. Naturally vegan and gluten free, it’s a great option for guests with different dietary preferences.
The recipe needs just frozen peas, basic spices, coconut cream and less than 30 minutes. It’s incredibly easy to prepare. Simple yet rich flavours of this curry prove that delicious doesn’t have to mean complicated.
This flavourful peas masala curry perfectly pairs well with naan or spinach chapati, aloo palak paratha whether you’re short on time or simply craving something comforting. One of the best parts of this recipe is its simplicity, without any grinding or lengthy cooking.
Ingredients
Here’s everything you’ll need to make this delicious green peas curry. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegetables: onion, ginger garlic paste, tomato, green chillies, frozen green peas and fresh coriander leaves.
Spices: cumin, turmeric, chilli powder, garam masala and salt.
Liquid: oil, water and coconut milk.
How to make green peas curry?
Keep green peas in cold water submerged until thawed, it will be ready in less than 5 minutes to use.
Heat oil in a skillet on medium heat.
Add cumin and let it splutter.
Add onions, saute and cook for a couple of minutes or until it turns soft.
Now add ginger garlic paste followed by green chilies, saute and cook for a minute or until raw aroma vanishes.
Mix in tomatoes, add salt, turmeric powder, chili powder and a teaspoon garam masala powder.
Mix well and cook for 5 minutes or until oil separates.
Add green peas, water, mix well and simmer for 8-10 minutes or until peas gravy reaches desired consistency.
Finally, mix in coconut cream and fresh coriander leaves, and turn off the heat.
Serve piping hot green peas masala with moringa leaves paratha, naan or vegetable coconut milk pulao.
Check out other recipes on the blog with frozen green peas – green peas pulao, matar paneer pulao, matar malai paneer and potato peas quesadilla,
Green peas masala recipe variations
Cashew paste: You can substitute coconut cream with cashew paste if you prefer. To make paste, soak cashews in hot water for about 15 minutes, then grind them into a smooth paste. Add it while cooking the onion and tomato so it blends well into the masala.
Coconut milk: Canned coconut cream can be substituted with the cream that forms on the top layer of full fat coconut milk. For richer and thicker consistency, store the can in the fridge overnight. The next day, scoop out the thick cream off the top with a spoon and use it in the curry.
Peas: I have used frozen peas to speed up the cooking process and save time. But fresh green peas or dried peas can also be used.
Dried Peas: Like many other legumes, dried green peas take longer to cook. You’ll have to pressure cook them first before adding them to the masala. Check masala puri chaat recipe on the blog for detailed pressure cooking instructions.
Stock: Vegetable stock can be used instead of water.
Use mustard seeds and curry leaves for a South Indian flavour.
Tips and Tricks
Adjust spices as per your preferred taste.
Add water as per your required consistency.
Coconut cream has an intense flavour, reduce it if you don’t like the intense nutty aroma and flavours of coconut.
Serving Suggestions
This vegan pea masala paired with plain rice, papad, aloo gobi, onion salad and cucumber raita and roti makes a delicious mini north Indian thali.
Serve it with a bowl of parboiled rice or brown rice, cabbage poriyal, kosambari, allam pachadi, mango pappu and sambar as a mini south Indian thali.
This matar sabji is a perfect curry to serve with Indian flatbreads such as chapati, naan and paratha.
Storage
Fridge: This green pea masala stays good for 3-4 days in the fridge if stored properly in a container with a lid.
Freezer: Consider storing the leftover curry in the freezer if you do not want to have the same dish for a meal. Divide the curry into required portions into freezer-safe containers or ziplock bags and store them in the freezer.
Defrost: Thaw the curry the night before you plan to consume it. Take a portion out of the freezer and put it in the fridge. Reheat in the microwave or a saucepan over medium heat on the stovetop until hot.
More Curry Recipes
Lauki Kofta Curry: Pan-fried bottle gourd dumplings simmered with a rich, creamy and delicious onion tomato curry sauce.
Vegetable Chettinad: Flavourful and spicy curry made with homemade Chettinad masala.
Capsicum Masala: Simple curry made with bell peppers, a few basic spices, sesame seeds, coconut and peanuts.
Baby Corn Masala: Baby corn cooked in a rich and intensely flavoured onion tomato masala.
Turai Sabzi: Delicious curry made using ridge gourd and a blend of flavourful spices.
KEEP IN TOUCH
Do let me know if you make this simple green peas curry. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Green Peas Masala
Equipment
- 1 Skillet/Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 cup frozen green peas
- 3 tablespoon oil
- 1 teaspoon cumin
- 1 onion large, finely chopped
- 1 teaspoon ginger garlic paste
- 1 tomato medium, finely chopped
- 1 green chili finely chopped
- a pinch turmeric
- 2 teaspoon chilli powder
- 1 teaspoon garam masala
- salt as required
- 2 cups water
- 4 teaspoons coconut cream
- handful fresh coriander leaves chopped
Instructions
- keep 1 cup frozen green peas in water submerged until thawed, it will be ready in 5 minutes to use.1 cup frozen green peas
- Heat 3 tablespoon oil in a skillet on medium heat.3 tablespoon oil
- Add 1 teaspoon cumin and let it splutter.1 teaspoon cumin
- Add 1 onion , saute and cook for a couple of minutes or until it turns soft.1 onion
- Now add 1 teaspoon ginger garlic paste followed by 1 green chili, saute and cook for a minute or until raw aroma vanishes.1 teaspoon ginger garlic paste, 1 green chili
- Mix in 1 tomato, add salt , a pinch turmeric, 2 teaspoon chilli powder, 1 teaspoon garam masala. Mix well and cook for 5 minutes or until oil separates.1 tomato, a pinch turmeric, 2 teaspoon chilli powder, salt , 1 teaspoon garam masala
- Add green peas, 2 cups water, mix well and simmer for 8-10 minutes or until curry reaches desired consistency.2 cups water
- Finally, mix in 4 teaspoons coconut cream, handful fresh coriander leaves and turn off the heat.4 teaspoons coconut cream, handful fresh coriander leaves
- Serve piping hot green peas masala with paratha, naan or rice.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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Lovely curry with green peas dear! Will make a lovely combo with fresh rotis! The coconut cream must add a wonderful flavor to the curry!!!Simple and delicious!
So inviting curry here !! It must pair well with paratha for me. Using coconut cream is a good idea also. Beautiful pictures of this vegan and gluten free side dish
Wow! Lovely variation of the green peas curry. Loved the way you have used coconut milk in the recipe. I am sure it must have tasted yum!
Such a simple and easy dish. Looks so delicious and would love to eat with chapati/roti.
Such a quick and easy recipe for Green Peas Masala. Never tried with coconut milk. End result must be very flavourful and delicious. Looks super yummy
Thuis green peas masala is ideal for a quick lunch. It is ideal to pack in the box too as kids often like peas.
Such a simple recipe yet so flavorful. I use coconut milk when making this peas masala, but using coconut cream is a good idea. A little of cream will go a long way. Beautiful pictures!
I love recipes like this, easy and quick but packed with flavours. A perfect weeknight meal anyone can make without any worry at all. Loving the step by step pics.
Geetha, I loved the simplicity of this yummy recipe and the addition of the coconut cream.
Following your blog too!
Green peas masala is our winter treat… I normally cook it in onion tomato based gravy… Addition of coconut cream is new to me….will try it
The colour of the curry looks superb. It’s a such an easy and quick recipes for busy days. I live coconut in my sabzis so this is a must try for me.
Bookmarking this to make it soon.
This is one of my favorite curries. I love the addition of coconut milk. Such a nice and simple recipe.
Such a comforting recipe, easy peas recipes for a quick fix up! Totally love it.
I love that you made this masala with frozen green peas making it a quick fix for busy dinners… very easy recipe yet flavorful too…