Green Peas Masala Curry
A vibrant north Indian curry where tender green peas swim in a rich, spiced onion-tomato gravy. The sauce builds deep flavor from whole spices, ginger, garlic, and a touch of cream, making it a comforting dish that pairs perfectly with roti, naan, or steamed rice.
For 4 servings
- temper · ~2 min
Bloom the whole spices.
1.Heat oil in a kadai or deep pan over medium heat until shimmering.2.Add cumin seeds, bay leaf, and crushed green cardamom pods.3.Let them sizzle and become fragrant, about 30 seconds.TIPSlightly crush the cardamom to release more flavor into the oil. - saute · ~9 min
Sauté the aromatics.
1.Add the finely chopped onions and a pinch of salt.2.Cook, stirring occasionally, until the onions turn deep golden brown, 7-8 minutes.3.Add the ginger-garlic paste and slit green chilies.4.Sauté for 1 minute until the raw smell disappears.TIPGetting the onions deeply browned is the key to a rich, flavorful gravy base. - saute · ~6 min
Cook the tomato masala.
1.Pour in the fresh tomato puree and stir well.2.Add turmeric powder, coriander powder, red chili powder, and garam masala.3.Cook the mixture, stirring frequently, until the oil starts to separate from the sides, 5-6 minutes.TIPCook the tomato paste patiently until the oil separates; this removes the raw tomato tang. - simmer · ~12 min
Add peas and simmer in the gravy.
1.Add the green peas and salt to the pan and stir to coat them in the masala.2.Pour in the water and bring the curry to a boil.3.Lower the heat, cover the pan, and simmer for 10-12 minutes until the peas are tender and the gravy thickens slightly. - simmer · ~2 min
Finish with cream and fenugreek.
1.Stir in the fresh cream until fully incorporated.2.Crush the kasuri methi between your palms and sprinkle it over the curry.3.Simmer uncovered for a final 2 minutes to blend the flavors.TIPCrushing dried fenugreek leaves releases their aromatic oils and gives the curry a restaurant-style finish. - garnish
Garnish with fresh coriander leaves and serve hot.
1.Turn off the heat and transfer to a serving bowl.2.Garnish generously with chopped fresh coriander leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Deeply caramelize the onions to build a dark, sweet gravy base for the peas.
- 2Crush green cardamom pods before tempering to release their floral aroma.
- 3Cook the tomato puree until the oil visibly separates to remove raw acidity.
- 4If using frozen peas, thaw and drain them well to avoid watering down the gravy.
- 5Crush kasuri methi between your palms just before adding to unlock its smoky aroma.
- 6This curry thickens as it cools; add a splash of warm water when reheating.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and use a non-stick pan. The onions will still brown with a splash of water if sticking occurs.
high proteinHigh-protein
Add 200g of paneer cubes (fried or fresh) along with the peas for a more filling meal with extra protein.
jainJain
Omit garlic, onion, and asafoetida. Use a pinch of hing (asafoetida) in the tempering and substitute ginger paste for ginger-garlic paste.
veganVegan
Replace fresh cream with 2 tablespoons of thick cashew cream or coconut cream, and skip the cream-based garnish.
Why this is on our healthy list.
Rich in Plant Protein
Green peas provide a good source of plant-based protein, making this dish helpful for muscle repair and vegetarian nutrition.
High in Dietary Fiber
Both the peas and the onions contribute fiber, supporting healthy digestion and promoting a feeling of fullness.
Packed with Antioxidants
Turmeric, coriander, and kasuri methi supply antioxidant compounds that help combat oxidative stress.
Low in Saturated Fat
With only a small amount of cream and heart-healthy oil, this curry is modest in saturated fat.
Frequently asked questions
Yes, skip the cream or replace it with 2 tablespoons of thick yogurt or cashew cream for a lighter, still creamy texture.
