White Peas Curry Recipe – Authentic Indian Vatana Masala

Last Updated on 2 months by Neha Deshmukh

White Peas Curry Recipe – Authentic Indian Vatana Masala

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? Today, I’m sharing a recipe that’s been a family favorite for years – White Peas Curry, or Vatana Masala as it’s traditionally known. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it. This isn’t just a curry; it’s a hug in a bowl.

Why You’ll Love This Recipe

This Vatana Masala is special for a few reasons. It’s packed with protein thanks to the white peas, incredibly flavorful with a beautiful blend of spices, and surprisingly easy to make. Plus, it’s wonderfully versatile – perfect with roti, kulcha, or even as a base for a delicious chaat! If you’re looking for a hearty, authentic Indian dish that’s a little different from the usual, you’ve come to the right place.

Ingredients

Here’s what you’ll need to create this delicious White Peas Curry:

• 1 cup white peas (approx. 200g)
• ½ – 1 tsp salt (adjust to taste)
• ½ tsp turmeric powder (approx. 2g)
• 3 cups water (720ml)
• 2 tbsp oil (30ml)
• 1 bay leaf
• 3 cardamom pods
• 1 inch cinnamon stick
• 4 cloves
• ½ tsp fennel seeds (approx. 2.5g)
• 1 tsp cumin seeds (approx. 5g)
• 1 medium onion, finely chopped
• 1 green chilli, slit (adjust to your spice preference)
• 1 tsp ginger-garlic paste (approx. 5g)
• 1 tsp chilli powder (approx. 5g)
• 1 tsp coriander powder (approx. 5g)
• ½ tsp cumin powder (approx. 2.5g)
• ¼ tsp pepper powder (approx. 1g)
• 1 tsp aamchur (dry mango powder) (approx. 5g)
• 1 ½ cups tomato puree (360ml)
• ½ tsp garam masala (approx. 2.5g)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! White peas, or vatana, are the star here. They have a lovely, slightly nutty flavor and a wonderfully creamy texture when cooked. You can usually find them at Indian grocery stores, or online.

Aamchur, or dry mango powder, adds a lovely tangy flavor that really balances the richness of the curry. If you can’t find it, I’ve included substitution ideas in the FAQs.

Spice levels are a personal thing! Feel free to adjust the chilli powder and green chilli to your liking. Some regions in India use a blend of spices like hing (asafoetida) for extra depth – a tiny pinch can work wonders.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the white peas in plenty of water overnight (about 8 hours). This is crucial for getting them nice and tender.
2. Drain the soaked peas and transfer them to a pressure cooker. Add salt, turmeric powder, and 3 cups of water. Pressure cook for 4 whistles, then reduce the heat and simmer for another 5-7 minutes. Let the pressure release naturally.
3. While the peas are cooking, heat the oil in a kadai or a deep pan over medium heat. Add the bay leaf, cardamom pods, cinnamon stick, cloves, fennel seeds, cumin seeds, and a pinch of hing (if using). Sauté for about 30 seconds, or until fragrant.
4. Add the chopped onion and green chilli. Cook until the onions turn golden brown – this takes about 5-7 minutes.
5. Now, add the ginger-garlic paste and cook for another minute until you can really smell the aroma.
6. Reduce the heat to low. Add the turmeric powder, chilli powder, coriander powder, cumin powder, pepper powder, aamchur, and salt. Sauté the spices for about a minute, stirring constantly to prevent them from burning.
7. Pour in the tomato puree and cook until the oil starts to separate from the masala – this usually takes about 5-7 minutes. You’ll know it’s ready when the masala looks rich and vibrant.
8. Add the boiled white peas to the masala and mix well. Pour in about 1 cup of water (240ml) to adjust the consistency. You want it to be thick and gravy-like, but not too dry.
9. Cover the pan and simmer for 10 minutes, allowing the flavors to meld together beautifully.
10. Finally, stir in the garam masala, crushed kasuri methi, and fresh coriander leaves. Give it a good mix and you’re ready to serve!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the peas.
• Sautéing the spices properly is key to unlocking their full flavor.
• Adjust the water according to your preferred consistency.
• A little patience goes a long way – simmering the curry allows the flavors to develop.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper for extra heat. My friend, Priya, loves to add a whole green chilli, slit, during the simmering stage.
• Coconut Cream: For a richer, creamier curry, stir in ½ cup of coconut cream during the last 5 minutes of cooking.
• Potato Addition: My mom always adds a diced potato to the curry along with the peas. It adds a lovely heartiness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ½ tsp and omit the green chilli.
• Medium: Use the recipe as written.
• Hot: Add 1 tsp chilli powder and use 2 green chillies, slit.

Festival Adaptations

This Vatana Masala is a wonderful addition to a Navratri or Diwali feast. It’s a hearty and flavorful dish that everyone will enjoy.

Serving Suggestions

Serve hot with roti, kulcha, paratha, or steamed rice. It’s also fantastic as a chaat base – top it with puri, chutneys, and sev for a delightful snack!

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. It actually tastes even better the next day!

FAQs

• What are white peas and where can I find them? White peas, or vatana, are a type of dried pea commonly used in Indian cuisine. You can find them at Indian grocery stores or online retailers.
• Can I use a different type of pea for this recipe? While you can experiment with other peas, the flavor and texture won’t be quite the same. Green peas will be softer and less nutty.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
• What is aamchur and can I substitute it? Aamchur is dry mango powder, adding a tangy flavor. If you can’t find it, you can substitute with 1 tbsp lemon juice or ½ tsp of tamarind paste.
• Can this curry be made in an Instant Pot? Absolutely! Sauté the spices in the Instant Pot using the sauté function, then add the peas, tomato puree, and water. Pressure cook on high for 8-10 minutes, followed by a natural pressure release.