Green peas curry - a comforting and wholesome dish that pairs well with paratha or rice. Vegan, gluten-free pea curry packed with flavours gets ready in less than 30 minutes.
A delicious Indian style green peas curry also referred to as green matar curry is ideal for a busy weeknight dinner, entertaining or taking along to a potluck. Since it is vegan and gluten-free, it is suitable for many people with special diets.
This flavourful peas masala curry is perfect to enjoy with some naans or parathas on busy weekdays or on lazy days. The best part of this recipe is that it neither requires grinding nor a longer cooking process. This recipe needs frozen green peas, basic spices, coconut cream and 20 minutes of your time to get it done. There can't be any curry easier than this, yet tastes exotic and tasty.
Green peas masala recipe variations
You may substitute coconut cream with cashew nut paste. To make cashew paste, soak cashew in hot water for 15 minutes and grind it to a smooth paste. Cook it along with onion and tomato.
I have used frozen peas to speed up the cooking process and time. But you could you fresh green peas or dried peas as well.
Like many other legumes, dried green peas take a long time to cook. So first you will have to cook it in a pressure cooker and then add it to the masala. Check masala puri chaat recipe on the blog for pressure cooker instructions.
For a non-vegan version, you could also add heavy cream along with cashew paste for a rich and creamy texture.
Frozen green peas: 1 cup
Oil: 3 tbsp
Cumin: 1 tsp
Onion: 1 large onion, finely chopped
Ginger garlic paste: 1 tsp
Tomato: 1 medium, finely chopped
Green chili: 1, finely chopped
Turmeric: a pinch
Chilli powder: 2 tsp
Garam masala: 1 tsp
Salt: as required
Water: 2 cups
Coconut cream: 4 tsp
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 paratha, naan or rice.
Adjust spices as per your preferred taste.
You can substitute canned coconut cream with the cream that forms on the top layer of coconut milk. For rich and thick cream, keep coconut milk can in the fridge overnight, next day skim the cream off the top with a spoon.
Add water as per your required consistency.
Vegetable stock can be used instead of water.
Coconut cream has an intense flavour, reduce it if you don't like the intense nutty aroma and flavours of coconut.
This matar sabji is a perfect curry to serve with Indian flatbreads such as chapati, naan and paratha.
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 in a saucepan over medium heat on the stovetop until hot.
Check out some more flavourful curry recipes to go with chapathi/paratha/naan that your family will enjoy:
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.
📖 Recipe Card
Green Peas Masala
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
- keep green peas in water submerged until thawed, it will be ready in 5 minutes to use.1 Cup Frozen green peas
- Heat oil in a skillet on medium heat.3 Tablespoon Oil
- Add cumin and let it splutter.1 Teaspoon Cumin
- Add onions, saute and cook for a couple of minutes or until it turns soft.1 Onion
- Now add ginger garlic paste followed by green chilies, saute and cook for a minute or until raw aroma vanishes.1 Teaspoon Ginger garlic paste, 1 Green chili
- Mix in tomatoes, add salt, turmeric, chili powder, 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, water, mix well and simmer for 8-10 minutes or until curry reaches desired consistency.2 Cups Water
- Finally, mix in coconut cream, coriander and turn off the heat.4 Teaspoons Coconut cream, handful Fresh coriander leaves
- Serve piping hot green peas masala with paratha, naan or rice.
KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and 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