Goan Green Vatana Curry
A comforting and flavorful Goan curry made with dried green peas cooked in a fragrant, freshly ground coconut and spice masala. This traditional dish is tangy, mildly spicy, and pairs perfectly with steamed rice or pav.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Cook the Green Peas (8 hours soaking + 15 minutes cooking)
- b.Wash the dried green peas thoroughly and soak them in 4 cups of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, or until the peas are tender but still hold their shape. Allow the pressure to release naturally. Set aside.
- 2
Step 2
- a.Prepare the Goan Masala Paste (10 minutes)
- b.In a small pan over low heat, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies for 1-2 minutes until they become fragrant. Be careful not to burn them.
- c.Let the roasted spices cool completely.
- d.Transfer the cooled spices to a grinder jar. Add the grated coconut, garlic cloves, ginger, turmeric powder, and tamarind paste.
- e.Add about 1/2 cup of water and grind to a very smooth, fine paste. Add more water, a tablespoon at a time, if needed to facilitate grinding.
- 3
Step 3
- a.Cook the Curry (15 minutes)
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
- c.Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the raw smell disappears and you see oil separating from the sides of the masala.
- d.Pour in the cooked green peas along with their cooking water. Stir well to combine.
- e.Add 1 to 1.5 cups of additional water to achieve your desired gravy consistency. Stir in the remaining 1 tsp of salt and the optional jaggery.
- f.Bring the curry to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, allowing the flavors to meld together.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat and stir in the freshly chopped coriander leaves.
- c.Let the curry rest for 5 minutes before serving.
- d.Serve hot with steamed rice, Goan pav, or chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is crucial for them to cook evenly and become tender.
- 2Roasting the spices before grinding is a key step that awakens their essential oils and deepens the curry's flavor.
- 3For an authentic Goan tang, you can use 4-5 dried kokum petals instead of tamarind. Add them while the curry is simmering.
- 4To make the curry richer and creamier, add 5-6 cashew nuts while grinding the masala paste.
- 5The curry tends to thicken as it cools. Adjust the consistency with a little hot water when reheating.
- 6Don't overcook the peas in the pressure cooker; they should be soft enough to be mashed easily but not mushy.
Adapt it for your goals.
Protein Boost
Add cubed potatoes, carrots, or paneer to the curry. Add potatoes with the peas in the pressure cooker and paneer during the last 5 minutes of simmering.
Different LegumeDifferent Legume
This versatile masala base also works wonderfully with other legumes like black-eyed peas (chawli) or chickpeas (chana).
Creamier VersionCreamier Version
For a restaurant-style finish, you can stir in 2 tablespoons of coconut cream at the end of cooking.
Why this is on our healthy list.
Rich in Plant-Based Protein
Dried green peas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the peas promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Boosts Immunity
Spices like turmeric, ginger, garlic, and cloves contain powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system and fight off infections.
Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy for the body and brain.
Frequently asked questions
Yes, it is a nutritious dish. It's rich in plant-based protein and fiber from the green peas, which aids digestion and provides sustained energy. The use of fresh coconut provides healthy fats, and whole spices like turmeric and ginger offer anti-inflammatory benefits.