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Green Peas Masala

Course Curry
Cuisine Vegeterian
Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1 cup green peas soaked overnight
  • 1 tbsp coconut oil
  • 2 onions sliced
  • 3 chillies slit middle
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 large tomato chopped
  • 1-1/2 coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp fennel powder
  • 1 tsp black pepper powder
  • 1 cube chicken stock/ all seasoning powder optional
  • 3 tbsp yogurt
  • Salt to taste
  • Coriander leaves/ curry leaves for garnishing

Instructions

  • In a saucepan, heat the oil. Saute the onions and green chilies till translucent.
  • Add the ginger-garlic pastes and tomatoes and cook till the tomatoes get smashed.
  • Now add all the masalas and cook for a couple of minutes till the masalas are cooked.
  • Allow the masala to cool and grind into a fine paste.
  • Put the soaked peas into your pressure cooker and add water till its level.
  • Add the stock cube and cook till done. I put it on one whistle and leave it for 15-20 minutes on low flame. Switch off and allow the pressure to go by itself.
  • Once the peas are cooked, add the masala back to the cooked peas and simmer for 15 minutes till the flavors are locked in.
  • Beat the yogurt with a spoon and add into the curry. Mix well and cook till just hot.
  • Switch off and serve hot with rice, chappathi or vellapam!!!

Notes

1 If you forget to soak the peas overnight, then soak the peas in very hot water for 2-3 hours, then it will be ready for cooking.
2. You can substitute frozen peas as well, but I prefer normal peas.
3. You can skip the chicken stock cube for a full vegetarian version! I add it so that the family feels the non-vegetarian taste!