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.
Hearty and delicious peas 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.
Green peas masala – a perfect midweek dinner
Quick and easy flavourful peas 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.
Check out more midweek dinner ideas that you will like:
Vegetable kothu Parotta
Vegetarian stuffed zucchini boats
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 smooth paste. Cook it along with onion-tomato. For a non-vegan version, you could also add heavy cream along with cashew paste for a rich and creamy texture.
Let’s see in detail how to make green peas masala.
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml
Vegan, Gluten free
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
Instructions
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, chili powder, garam masala.
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 curry reaches desired consistency.
Finally, mix in coconut cream, coriander and turn off the heat.
Serve piping hot green peas masala with paratha, naan or rice.
Now let’s check out the recipe video
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.
You may swap in fresh peas for frozen peas.
Vegetable stock can be used instead of water.
Coconut cream has an intense flavour, reduce it if you don’t like intense nutty aroma and flavours of coconut.
Check out some more flavourful curry and side dishes to go with chapathi/paratha/naan that your family will enjoy:
Green Peas Masala
Ingredients
1 cup = 250ml ; 1 tbsp = 15ml
Vegan, Gluten free
- 1 cup Frozen green peas
- 3 tbsp Oil
- 1 tsp Cumin
- 1 Onion large, finely chopped
- 1 tsp Ginger garlic paste
- 1 Tomato medium, finely chopped
- 1 Green chili finely chopped
- a pinch Turmeric
- 2 tsp Chilli powder
- 1 tsp Garam masala
- Salt as required
- 2 cups Water
- 4 tsp Coconut cream
Instructions
- keep green peas in cold water submerged until thawed, it will be ready in 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, chili powder, garam masala. 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 curry reaches desired consistency.
- Finally, mix in coconut cream, coriander and turn off the heat.
- Serve piping hot green peas masala with paratha, naan or rice.
Video
Notes
Related Recipes:
KEEP IN TOUCH
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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…