Green Peas Masala with coconut (Video Recipe)

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

Coconut Rice

Jeera Rice

Lemon Rice

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:

Lauki kofta curry

Paneer Makhani

Panner Jalfrezi

Vegetable Chettinad

Jeera Aloo

Bhindi do Pyaza

Print Recipe Pin Recipe

4.8 from 5 votes

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. 

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Curries, Main Course

Cuisine: Indian

Servings: 3 people

Author: Geetha Priyanka

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

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.

You can freeze this curry to use later.

KEEP IN TOUCH

Do let me know if you make this lovely green peas curry. I love to get feedback from readers.

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