Green Peas Masala - Green Peas Curry

Green Peas Masala - Green Peas Curry - Pattani Masala

Peas masala recipe with full video and step by step pictures. This peas masala is a coconut based gravy pairs very well with chapathi, dosa and poori. This peas masala is a simple yet delicious gravy which can be easily prepared by beginners to cooking.

To prepare this peas kurma you will require green peas that have been soaked 6 to 8 hours. You will also need onions, tomatoes and ground masala paste include onions, ginger, garlic, fennel, cinnamon, cloves, cardamom, cashew nuts and grated coconut. Now let's see how to prepare perfect peas masala. This masala tastes good with dried green peas because dried green peas are higher in starch, which gives an ideal creamy texture for the kurma. So do not forget to soak the green peas ahead of time because this is an essential step for this kurma. If you add baking soda for pressure cooking, it weakens the peas skins and you will get mushy peas. If the green peas are cooked well with a soft texture, you can get the perfect consistency for masala. The spices bring out the flavour in the masala so add all the spices in minimal quantity. Always use fresh ginger and garlic to get a nice aroma. I got 2nd prize for this Green peas masala gravy served as a side dish for Coconut paratha in an inter college cooking competition in the year 2003 at Trichy Cauvery college. Now let's see how to prepare this gravy in detail.

Here is the video link for Green Peas Masala

Check out my other Gravy Recipes

Green Peas Masala Recipe Details

Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : side dish

Ingredients

200 grams dry green peas
1/4 cup thinly sliced onion
1 tomato
1/4 tsp turmeric powder
1.5 tsp red chilly powder
1 tsp coriander powder
few coriander leaves
2 tbsp oil
2 tsp ghee
salt to taste

For masala paste

1 tsp fennel
2 small piece cinnamon
3 cloves
2 cardamom
1 onion
7 garlic cloves
1 tsp ginger
5 tbsp coconut

Cooking Directions

Soak the dry green peas overnight. Drain the water and add it to a pressure cooker. Add 1 to 1.5 cups water and pressure cook for 4 to 6 whistles. Allow the pressure to settle down naturally.

In the meantime, heat ghee in a kadai and add fennel, cinnamon, cloves and cardamom. Saute for a few minutes on low heat until you get a nice aroma from the spices. Next, add ginger, garlic and saute for a few seconds and add onions and cashew nuts Saute for a few minutes. Add coconut and saute for another one minute and turn off the heat.

Let the mix to cool down for 10 minutes and then grind it to a fine paste with little water.

Heat oil in a kadai and add thinly sliced onions and saute for a few minutes.When the onions turn soft, add the tomatoes. Saute until the tomatoes turn soft.

Next, add the cooked green peas along with the cooked water and mix well with the onions and tomatoes.

When the peas are blended with the onions add turmeric powder, chilly powder and coriander powder. Next add required salt and the ground masala paste. At this stage, the masala will appear thick so add water and adjust according to your consistency.

Now close it with the lid and cook for 5 to 7 minutes and turn off the heat. Finally add chopped coriander leaves and transfer the masala to the serving dish.

Green peas masala is ready to serve.

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