Green Peas Masala
Sweet green peas simmer in a simple onion-tomato masala until the gravy turns rich and fragrant. This everyday Indian curry is comforting, easy to make, and goes well with roti, paratha, or rice.
For 4 servings
- prep · ~5 min
Prepare the vegetables.
1.Finely chop the onion and tomato.2.Grate the ginger and mince the garlic.3.Slit the green chili and chop the coriander leaves. - boil · ~5 min
Boil the green peas.
Bring 1 cup water to a boil in a pan, add the green peas, and cook until just tender. Drain if needed and keep them aside.
TIPDo not overcook the peas or they lose their bright color and turn mushy. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a kadai over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until light golden, 5 to 6 minutes.2.Add ginger, garlic, and green chili.3.Sauté for 1 minute until the raw smell fades. - saute · ~6 min
Make the masala base.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomatoes soften and the masala looks thick, 5 to 6 minutes.TIPIf the masala starts sticking, splash in a little water instead of adding more oil. - simmer · ~7 min
Simmer the peas in the masala.
Add the boiled green peas and 1/2 cup water. Mix well and simmer for 6 to 8 minutes so the peas absorb the flavors and the gravy comes together.
- garnish · ~1 min
Finish with garam masala, lemon juice, and coriander.
Sprinkle garam masala, add lemon juice, and stir in the chopped coriander leaves. Cook for 30 seconds more and turn off the heat.
- serve
Serve the Green Peas Masala hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the peas only until just tender so they stay sweet, bright, and don’t wrinkle in the gravy.
- 2Cook the onions to light golden, not dark brown, to keep the masala soft and balanced.
- 3Let the tomato masala turn thick and slightly glossy before adding peas; this prevents a raw, sour taste.
- 4If using frozen peas, add them straight to boiling water for a quick cook to preserve texture.
- 5Add lemon juice only at the end and off the heat if possible, so its freshness stays pronounced.
- 6This curry tastes even better after 20 to 30 minutes of resting as the peas absorb the masala.
- 7Store leftovers in the fridge and reheat gently with a splash of water to loosen the gravy.
Adapt it for your goals.
Gravy-style
Add a little extra water and simmer longer for a looser curry that pairs especially well with steamed rice.
dry sabziDry-sabzi
Use less water and cook down further for a thicker, almost dry version that works nicely with roti or paratha.
no garlicNo-garlic
Skip the garlic for a lighter flavor profile while keeping ginger, cumin, and coriander as the main aromatic base.
spicierSpicier
Increase green chili or red chili powder if you want a sharper heat to balance the sweetness of the peas.
Why this is on our healthy list.
Fiber-Rich Vegetables
Green peas, onion, and tomato contribute fiber, which helps make this curry satisfying and well-suited to a simple meal.
Plant-Based Protein
Green peas add plant protein, making the dish more filling than a plain vegetable side.
Antioxidant Spices
Tomatoes, turmeric, ginger, garlic, and coriander bring protective plant compounds along with plenty of flavor.
Frequently asked questions
Yes. Frozen peas work very well here; boil them briefly just until tender so they keep their color and don’t turn mushy.
