Green Pea Masala Recipe – Authentic Indian Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Green Pea Masala Recipe – Authentic Indian Curry with Coconut

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take forever to make. Well, look no further! This Green Pea Masala is a family favourite – it’s vibrant, flavourful, and comes together surprisingly quickly. I first made this when I was craving something comforting after a long day, and it’s been a regular on my table ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Green Pea Masala (or Matar Masala as it’s often called) is a classic North Indian curry. It’s packed with flavour thanks to a blend of aromatic spices, creamy coconut, and crunchy cashews. It’s also wonderfully versatile – you can adjust the spice level to your liking, and it’s perfect for a weeknight dinner or a special occasion. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 cup dry peas or fresh/frozen green peas
• 2 Tomatoes, roughly chopped
• 1 Big onion, roughly chopped
• 1 tsp Ginger-Garlic paste
• 0.5 tsp Fennel seeds
• 0.25 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Dhania powder (coriander powder)
• 0.5 tsp Garam masala powder
• 5 Cashew nuts
• 2 tbsp Grated coconut
• 2 tbsp Cooking oil

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Peas: You can use dry peas (soaked overnight), fresh green peas, or frozen peas. If using dry peas, remember to pressure cook them until tender before adding them to the curry. Frozen peas are super convenient and work beautifully!
• Spice Level: Traditionally, this curry has a mild to medium spice level. Feel free to adjust the red chilli powder to your preference. My grandma always added a pinch of kai mirch (Kashmiri chilli powder) for colour and mild heat.
• Coconut & Cashews: These are key to the richness and flavour of this curry. The coconut adds a lovely sweetness, while the cashews provide a creamy texture. Don’t skip them if you can!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, if you’re using dry peas, soak them overnight. Then, pressure cook them with 1 cup of water and a pinch of salt for about 2 whistles. If you’re using fresh or frozen peas, you can skip this step.
2. Heat the oil in a pan. Add the fennel seeds and let them sizzle for a few seconds until fragrant. Then, add the chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Now, add the chopped tomatoes, turmeric powder, red chilli powder, dhania powder, and garam masala powder. Cook until the tomatoes are soft and mushy – this is where all the flavour develops!
5. Add the grated coconut and cashew nuts. Sauté for about a minute, then remove from heat and let it cool slightly.
6. Grind the cooled mixture into a smooth paste with a little water. You want it to be nice and creamy.
7. Heat a little more oil in a kadai (or a deep pan). Add the ground paste and sauté for a few minutes until it thickens and the oil starts to separate from the sides.
8. Add the cooked peas and 1 cup of water. Bring to a simmer and cook for about 5 minutes, allowing the flavours to meld together.
9. Adjust the consistency with more water if needed.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to experiment with the spices! A pinch of cumin powder or a dash of amchur (dry mango powder) can add a lovely depth of flavour.
• For a smoother gravy, strain the ground paste before adding it to the kadai.
• If you don’t have a kadai, a deep frying pan or a Dutch oven will work just fine.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the cashew nuts with sunflower seeds or pumpkin seeds for a similar richness.
• Spice Level Adjustment: For a mild curry, reduce the red chilli powder to ¼ tsp. For a medium curry, use 1 tsp. And for a hot curry, add up to 1.5 tsp or more! My friend loves to add a chopped green chilli for extra heat.
• Festival Adaptations: This curry is often made during festivals like Holi and Diwali. It’s a great side dish to serve with puri or chapatis.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

This Green Pea Masala is best served hot with:

• Roti or Chapati (Indian flatbreads)
• Steamed rice
• Puri (deep-fried bread)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• What type of peas work best for this recipe? Honestly, any type! Frozen peas are the most convenient, but fresh or dry peas work beautifully too.
• Can I make this curry ahead of time? Absolutely! The flavours actually develop even more overnight.
• How can I adjust the thickness of the gravy? Simply add more water if it’s too thick, or cook it for a few more minutes if it’s too thin.
• What is the best way to grind the cashew-coconut paste? A high-powered blender works best. Add a little water at a time to help it blend smoothly.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about ½ cup of coconut milk. The flavour will be slightly different, but still delicious.

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!