Creamy Green Peas Masala Curry Recipe
40 minutes
892 reads
About Creamy Green Peas Masala Curry Recipe
Indulge in this creamy and flavorful Green Peas Masala Curry, a delightful Indian side dish perfect for pairing with rotis, naans, or rice. Fresh green peas simmered in a fragrant blend of spices create a comforting and aromatic experience. This easy recipe elevates simple ingredients to a culinary masterpiece.For an extra touch of richness, we use a creamy cashew and milk paste. While frozen peas work well year-round, using fresh, seasonal peas adds a depth of flavor that's truly exceptional. Whether you're a seasoned cook or a beginner, this recipe is sure to impress.Get ready to savor the authentic taste of India with this simple yet elegant Green Peas Masala Curry recipe. It's the perfect addition to your weeknight dinners or special occasions!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For Roasting and Grinding
For the Curry
- 1 cup Peas fresh or frozen, green
- 1 medium Onion finely chopped
- 2 tbsp Cooking Oil vegetable or ghee
- 1/2 tsp Cumin Seeds
- 2 clove Cloves
- 1/4 inch Cinnamon Stick
- 2 leaves Bay Leaves
- 1/2 tsp Chili Powder adjust to your spice preference, red
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Coriander Powder dhania
- 1 tsp Garam Masala
- 1 tbsp Fenugreek Leaves kasuri methi, crushed, dried
- 1.5 tsp Salt or to taste
- 2 tbsp Coriander dhania, chopped, for garnish
Instructions
Prepare the Cashew Paste
- Soak cashews in warm water for at least 30 minutes. Drain and blend to a smooth paste with the milk.
Roast and Grind the Wet Masala
- Heat 2 tablespoons of oil in a pan. Add the chopped onions, tomatoes, garlic, green chilies, and ginger. Sauté until the onions are light brown and the tomatoes are soft. Allow to cool, then grind to a smooth paste with a little water.
Cook the Curry
- Heat the remaining 2 tablespoons of oil in a pan. Add cumin seeds, cloves, cinnamon, and bay leaves. Sauté for 30 seconds. Add the finely chopped onion and sauté until light brown.
- Add the roasted onion-tomato paste and sauté for 4-5 minutes. Stir in turmeric powder, red chili powder, coriander powder, and salt.
- Add the green peas and cook for 2 minutes. Stir in the dried fenugreek leaves and garam masala. Simmer for 2-3 minutes.
- Stir in the cashew paste and remove from heat. Garnish with fresh coriander leaves.
Serve
- Serve hot with rotis, naans, rice, or your favorite Indian bread.
Recipe Notes
Expert Tips for the Best Green Peas Masala Curry:
- For a richer flavor, use ghee instead of vegetable oil.
- Adjust the amount of green chilies to control the spiciness.
- Don't overcook the peas after adding the cashew paste, as the milk can curdle.
- If using fresh peas, blanch them briefly before adding to the curry to retain their vibrant green color and prevent mushiness.
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Recipe Nutrition
Calories: 82kcalCarbohydrates: 4gProtein: 1gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 1mgSodium: 855mgFiber: 1gSugar: 3g
Charus Cuisine
Articles: 100
5 Comments
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I’m in love with this recipe already!
I’m thrilled to try this recipe!
This looks so good! Appreciate the share.
This is wonderful! Can’t wait to taste it.
Hi Charu, thanks for sharing this yummy recipe, however you have entered all the ingredients in one row only, this would not show your recipe in some search results. You can use the ‘plus’ icon to add the next ingredient.