Green peas curry. The subtle sweetness of green peas contrasting the bold earthy flavors of Indian spices work like a dream in this recipe. Rich, comforting and delicious, it’s loaded with nutritious green peas and is the right way to supercharge your diet with green goodness. Perfectly paired with steamed rice, crusty bread or fluffy naans.
Packed with plant based protein, green peas are an excellent source of vital nutrients. And yes, January is the month of healthy eating and there’s no better time to cook a comforting nutrient-loaded curry than this veganuary.
This green peas curry recipe is a no-brainer and certainly the best dish you need when you are craving something simple. The sweetness of green peas is perfectly complemented by the bold spices used to make the sauce.
How To Make Restaurant Style Green Peas Curry
The perfect type of peas for the best curry are dried green peas. Soaking them for about 6-8 hours will reduce the cooking time drastically. To cook the peas, drain the soaking water, add more cold water and cook until they are soft.
Now, let’s make the sauce for delicious green peas curry. Start with sautéing fennel seeds, onions, garlic, ginger and tomatoes. You’ll need to continuously stir and cook until the onions start to turn brown and the tomatoes become mushy. This flavor loaded base of the sauce goes into the food processor to make smooth purée.
This purée goes back into the pan alongside a few spices like ground turmeric, ground coriander and red chili powder. Give this a quick stir fry and add in coconut milk. After simmering this coconut based sauce for a few minutes, add coriander (cilantro) leaves, garam masala and ground black pepper. Don’t forget salt. At this stage, you can also add the green peas. Cook this for a few minutes and pair this delicious green peas curry with parathas or rice. Scrumptious!
More Vegetarian Curry Recipes:
- Coconut Chickpea Curry
- Sweet Potato Chickpea Curry
- Kadala Curry | Black Chickpeas Curry
- Chickpea Tikka Masala
- Indian Butter Chickpeas
- Chickpea Masala | Easy Chana Masala
- Easy Vegan Chickpea Korma
- Kashmiri Dum Aloo | Curried Baby Potatoes
- Vegetarian Tikka Masala
- Rajma Masala | Kidney Beans Curry
- Palak Paneer | Spinach Paneer Curry
- Indian Lentil Curry
- Indian Pumpkin Curry
- Veg Korma | Mixed Vegetable Kurma
- Lentils Kale Cauliflower Curry
- Cauliflower and Potato Curry
- Sweet Potato Chickpea Curry
- Dal Tadka | Lentils Curry Restaurant Style
- Dal Palak | Lentil and Spinach Curry
- Aloo Matar Restaurant Style | Spiced Potatoes and Green Peas
- Mushroom Korma
- Kerala Vegetable Stew
Green Peas Curry - Restaurant Style | Video
Ingredients
- 1 and ½ cups dried green peas rinsed
- 1 tablespoon oil
- 1 teaspoon fennel seeds
- 1 cup sliced onions
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 green chilies chopped
- 2 medium tomatoes finely chopped
- ½ teaspoon ground turmeric turmeric powder
- 2 teaspoons ground coriander coriander powder
- ½ teaspoon red chili powder
- ½ cup coconut milk
- 1 cup water
- 2 teaspoons garam masala
- 1 teaspoon ground black pepper black pepper powder
- 2 tablespoons chopped coriander cilantro leaves
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
- Place green peas in a large bowl. Cover with water. Soak for 6 hours or overnight. Drain.
- Transfer peas to a saucepan. Cover with water. Boil for 15-20 minutes or until the peas are tender. Set aside.
- Meanwhile heat oil in a large frying pan over medium-high heat. Add fennel seeds. Fry for a few seconds.
- Add onions, garlic, ginger and green chilies. Sauté, stirring occasionally, for 2-3 minutes or until the onions starts to brown.
- Add tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until tomatoes break down and turn mushy. Remove from heat. Let this mixture cool down slightly. Place in a food processor and process to a smooth paste.
- Return the puréed paste to the pan. Add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for 1 minute or until aromatic.
- Add coconut milk, 1 cup water and cooked green peas. Season with salt. Stir to combine. Bring to a boil. Simmer for about 4-5 minutes.
- Add garam masala, ground black pepper and chopped coriander (cilantro) leaves. Stir to combine. Simmer for 3-4 minutes.
- Garnish with coriander (cilantro) leaves if you like.
Make this in instant pot:
- Start the recipe with the instant pot in sauté mode. In step 7, you can add soaked, uncooked green peas. After step 7, cover the pot with lid. Cook on high pressure for 15 minutes. Release pressure naturally. In saute mode, add garam masala, ground black pepper and coriander (cilantro) leaves. Stir to combine. Simmer for 2-3 minutes.
- Make this in slow cooker:Start with step 3 of the recipe. In step 7, add rinsed, soaked green peas. Cover with lid. Cook on low heat for 2-4 hours or high heat for 4-8 hours. Once green peas are tender, stir in garam masala, ground black pepper and chopped coriander (cilantro) leaves. Simmer for 2-3 minutes.
Notes
- Coconut milk can be substituted with cream or cashew paste
- You can add diced potatoes, carrots and even paneer to this curry
Nutrition
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