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Sweet green peas simmered in a fragrant and savory onion-tomato gravy. This classic North Indian curry is a comforting and easy weeknight meal, perfect with hot rotis or steamed rice.
For 4 servings
Prepare the Tempering and Sauté Onions
Cook the Masala Base
Simmer the Curry
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Sweet green peas simmered in a fragrant and savory onion-tomato gravy. This classic North Indian curry is a comforting and easy weeknight meal, perfect with hot rotis or steamed rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 162.56 calories per serving with 5.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish
Add 2 medium-sized boiled and cubed potatoes along with the green peas to make the classic Aloo Matar curry.
Add 200 grams of cubed paneer (Indian cottage cheese) in the last 5 minutes of simmering for a protein-rich version.
Sauté 200 grams of sliced mushrooms after the onions are browned, then proceed with the recipe.
For a South Indian twist and a creamier texture, replace half of the water with thick coconut milk.
Green peas are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
The high fiber content from peas and vegetables aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This curry is packed with essential nutrients, including Vitamin K, Vitamin C, and manganese from peas, and lycopene from cooked tomatoes, which acts as a powerful antioxidant.
One serving of this Green Peas Masala Curry contains approximately 190-220 calories, depending on the type of oil and any additional ingredients used.
Yes, it is a healthy dish. Green peas are a great source of plant-based protein, fiber, and vitamins. The curry is made with fresh vegetables and spices, is relatively low in fat, and is completely plant-based.
Absolutely. If using fresh green peas, you may need to increase the simmering time by a few minutes (around 12-15 minutes total) to ensure they are fully cooked and tender.
To make a creamy, vegan version, blend 10-12 soaked cashews with a little water to form a smooth paste. Add this cashew paste to the curry during the last 2-3 minutes of cooking.
This curry pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.