Green Peas Masala

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1.25 cups - green peas, fresh or frozen or dried
  • 3 - onions
  • 5 - tomatoes
  • 1.5 tsp - ginger-garlic paste
  • 1/4 tsp each - cumin & methi/fenugreek seeds
  • 1.5-2 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 1/2 tsp - garam masala powder
  • 2 tbsp - coriander leaves, chopped
  • A pinch of sugar
  • A pinch of turmeric
  • salt as needed
  • Butter or cream as topping
  • To temper: 2 tbsp - oil
  • 1" piece - cinnamon
  • 1 pod - cardamom
  • 2 - cloves

How to Make Green Peas Masala

  • Roast the methi and cumin seeds in a few drops of oil in a pan until golden in colour.
  • Powder using a hand mortar and pestle or simply crush using a rolling pin.
  • Chop the onions and tomatoes roughly, fry with 1 tsp of oil until the tomatoes turn mushy. Cool and grind.
  • Add ginger-garlic paste.
  • Heat a small pressure cooker/pressure pan with oil and temper with the items given in the 'To temper' table.
  • Add the fried onion-tomato, cover and fry again on medium flame until it reduces in volume.
  • Add the masala powders and turmeric.
  • Fry until the oil separates.
  • Add the peas and enough water (1.5 to 2 cups), followed by salt and sugar.
  • Pressure-cook for 2 whistles.
  • Open the cooker when the pressure is released and add the powdered cumin and fenugreek seeds. Give it a boil and garnish with coriander leaves.
  • Top the pea masala with butter or cream.
  • Serve hot with roti or rice/pulav.
  • Recipe and Image courtesy: Rak`s Kitchen