Green Peas Masala is a popular Indian dish made with green peas cooked in a flavorful and spicy tomato-based gravy. It is a vegetarian dish that is often served with rice or roti (Indian bread).
You can try the Dry Peas Masala (Pattani Masala)
Pattani Masala
Cooks in 70 minutesDifficulty: EasyThis pattani masala (dry peas masala) can be served with Poori, Chapati or any other Indian bread.
Green Peas Masala
4
servings5
minutes20
minutesLooking for a delicious side dish to go with chapati and pulav? Try this Green Peas Masala! Made with fresh green peas, onion, and tomato.
Ingredients
Green Peas – 1 cup
Cashew Nuts – 5
Curd – 2 tablespoons
Red Chilli Powder – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon
Garam Masala Powder – 2 pinches
Salt – 1/2 teaspoon or as per taste
- To fry and grind:
Big Onion – 1
Tomato – 1
Fresh Ginger – a small piece
Garlic Cloves (Small size) – 2
- For Seasoning:
Oil – 2 tablespoons
Cumin Seeds – 1/2 teaspoon
Chopped onion – 2 tablespoons
Coriander Leaves chopped – 1 tablespoon
Directions
- Begin by cooking the green peas until they are tender, and soak the cashew nuts in warm water for approximately 10 to 15 minutes.
- Meanwhile, coarsely chop the onion, tomato, ginger, and garlic. Heat two teaspoons of oil in a frying pan over medium heat. Once hot, sauté the chopped onions until they begin to take on a translucent hue. Add in the ginger and garlic, sautéing briefly before incorporating the tomatoes. Continue cooking until the tomatoes have softened and broken down. Remove the pan from heat and let the mixture cool.
- Transfer the cooled sautéed vegetables to a blender, adding the soaked cashew nuts and curd. Blend until you achieve a smooth, fine paste.
- In a separate kadai, heat one tablespoon of oil over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds. Add in the remaining chopped onion and sauté briefly. Stir in the ground masala paste, red chili powder, turmeric powder, garam masala, and salt, mixing well to combine all the ingredients.
- Add the cooked green peas along with the water they were cooked in, adjusting the consistency to a semi-liquid state. Bring the mixture to a gentle boil.
- Once it reaches the desired consistency, remove the kadai from heat. Garnish the dish with freshly chopped coriander leaves and slices of tomato before serving.
- This rich and flavorful dish serves as an excellent side, perfect for elevating any meal.
Tried this today and came out well. Had this for dinner with chappathi. Did not have cashew so substituted with coconut.