Green Pea Masala Curry

Peas curry or Matar Masala Curry is a delicacy of the North Indian cuisine, made with peas cooked in a mélange of Indian spices. The spicy and savory flavors of the gravy blends with the natural sweetness of the peas to concoct a delicious curry to sooth any craving.

This recipe will help you a delicious meal out of simple ingredients you can find in your pantry. You can serve the curry as is or use the recipe as a base for other curries. If you like you can add tofu, paneer or meat to customize this versatile curry to your liking.

Health Benefits

Peas have substantial amounts of vitamins A, C B1, folate; and minerals like iron and phosphorus. They are also rich in protein and fiber which help in regulating digestion. Peas have been hailed as super food recently because they have proven to have a phytonutrient called coumestrol, which lowers the chances of stomach cancer.

Calories per serving: 240 Kcal

Fat per serving: 9g

Ingredients

cup peas (fresh or frozen): 1

small onion (chopped finely): 1

tsp chola masala: 1 1/2

tsp red chili powder: 1/2

tsp sugar: 1/2

tbsp fresh coriander leaves: 1

salt to taste

pinch dry fenugreek: 1

whole cashews: 5

tbsp curds: 2

medium tomatoes: 4

onions: 2

inch ginger piece: 1/4

garlic cloves: 5

green chilies: 2

cloves: 2-3

inch cinnamon stick: 1/4

tsp cumin seeds: 1/2

tbsp butter: 1

tsp oil: 1

How To Make Green Pea Masala Curry

Cashew Paste

1. Add cashews and curds into a food processor and blend together into a smooth creamy paste. Keep the paste aside.

Tomato Paste

1. Heat 1 tsp. oil in a pan and add onions, garlic and ginger. Fry until turn translucent. Make sure the mixture does not turn brown.
2. Add tomatoes and green chilies to the pan and sauté until the tomatoes become soft. Remove from flame and allow the tomato mixture to cool.
3. Pour the mixture into a food processor and grind the mixture into a fine paste.

Pea Masala Curry

1. Add peas and water to a pressure cooker and cook the peas for 2 whistles and set aside. The peas should not turn to mush.
2. In a pan, heat butter on a medium flame and add cinnamon, cloves and cumin seeds. Roast until they are fragrant.
3. Add chopped onions to the pan and add sauté until they turn lightly brown.
4. Add the tomato paste to the pan and sauté for 5 more minutes. Keep stirring to prevent the gravy from sticking and burning.
5. Add salt, red chili powder, chana masala and enough water to get a loose consistency. Bring to boil for 2 minutes.
6. Add the cashew paste, cooked peas and sugar; give a good stir and cook on a low flame for 5 more minutes.
7. Add dry fenugreek and coriander leaves and turn off the stove.
8. Serve hot with roti, naan or rice.

Trivia

• Peas are thought to have originated from Ethiopia and Central Asia and their Latin name is pisum sativum.
• The oldest pea was found between the borders of Thailand and Burma and it was nearly 3000 years old!
• George Mendel, who is considered the father of genetics worked with pea cells in the 1800s and laid the foundations for modern genetics study.
• Thick fogs that were once prevalent in London and other cities in the UK were called pea soupers because the density and green color resembled pea soup.