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Home » Recipes » Curry

Easy Green Peas Curry

Published: Jun 27, 2019 · Modified: Mar 24, 2023 by Geetha Priyanka · 14 Comments

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pin image of green peas curry with a text overlay in the middle.

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. 

green peas masala in a white bowl with chapatis, brown rice, lemon slices and a glass of water.
Jump to:
  • Green peas masala recipe variations
  • Ingredients
  • How to make green peas curry?
  • Notes
  • Serving Suggestions
  • Storage
  • 📖 Recipe Card

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.

Use mustard seeds and curry leaves for a south Indian flavour.

For a non-vegan version, you could also add heavy cream along with cashew paste for a rich and creamy texture.

Ingredients

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.

process of frying cumin and onion in oil.

Mix in tomatoes, add salt, turmeric powder, chili powder and a teaspoon garam masala powder.

process of cooking vegetables and spices in a white pan.

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.

sauting and cooking green peas in masala gravy.

Finally, mix in coconut cream and fresh coriander leaves, and turn off the heat.

mixing in coconut cream in green peas masala curry.

Serve piping hot green peas masala with paratha, naan or rice.

holding a bowl of green peas curry in a hand.

Notes

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.

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 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

Green peas masala is a comforting and wholesome dish that pairs well with paratha or rice. Vegan, gluten-free peas curry packed with flavours gets ready in less than 30 minutes. 
4.92 from 12 votes
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Course: Curries, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 3 people
Calories: 241kcal
Author: Geetha

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 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.

Notes

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.
 
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition

Calories: 241kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 251mg | Potassium: 282mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2088IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 2mg
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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?

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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

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  1. Priya Srinivasan

    October 07, 2019 at 6:14 pm

    4 stars
    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!

    Reply
  2. sasmita sahoo

    October 03, 2019 at 12:30 pm

    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

    Reply
  3. Anshu

    October 03, 2019 at 8:53 am

    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!

    Reply
  4. NARMADHA

    October 03, 2019 at 8:36 am

    5 stars
    Such a simple and easy dish. Looks so delicious and would love to eat with chapati/roti.

    Reply
  5. Ruchi

    October 02, 2019 at 6:43 pm

    5 stars
    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

    Reply
  6. Jayashree T.Rao

    October 02, 2019 at 5:52 pm

    Thuis green peas masala is ideal for a quick lunch. It is ideal to pack in the box too as kids often like peas.

    Reply
  7. Sandhya Ramakrishnan

    October 02, 2019 at 5:49 pm

    5 stars
    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!

    Reply
  8. Jagruti's Cooking Odyssey

    October 02, 2019 at 3:18 pm

    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.

    Reply
  9. Sandhya Nadkarni

    October 01, 2019 at 11:46 pm

    5 stars
    Geetha, I loved the simplicity of this yummy recipe and the addition of the coconut cream.
    Following your blog too!

    Reply
  10. amrita

    September 30, 2019 at 8:45 am

    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

    Reply
  11. Lata Lala

    September 28, 2019 at 8:11 am

    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.

    Reply
  12. Malini

    September 27, 2019 at 4:36 pm

    This is one of my favorite curries. I love the addition of coconut milk. Such a nice and simple recipe.

    Reply
  13. Jayasri

    September 27, 2019 at 2:23 pm

    Such a comforting recipe, easy peas recipes for a quick fix up! Totally love it.

    Reply
  14. Rafeeda - The Big Sweet Tooth

    September 26, 2019 at 12:44 pm

    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...

    Reply

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