Green Pea Curry Recipe – Coconut Milk & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Green Pea Curry Recipe – Coconut Milk & Cashew Delight

Introduction

There’s just something so comforting about a vibrant green curry, isn’t there? This Matar Curry, as it’s lovingly called in many Indian homes, is a personal favorite. I first made this when I was craving something cozy and flavorful, and it quickly became a regular in my kitchen. It’s creamy, subtly sweet, and packed with goodness. Plus, it comes together surprisingly quickly – perfect for a weeknight meal! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This Green Pea Curry isn’t just delicious; it’s also wonderfully versatile. The coconut milk and cashew paste create a rich, velvety texture that’s incredibly satisfying. It’s a relatively mild curry, making it a great introduction to Indian cuisine for those who are new to spices. And honestly, who can resist a beautiful, bright green curry on their plate?

Ingredients

Here’s what you’ll need to create this delightful curry:

• 2 cups Frozen Green Peas
• 4 medium Tomatoes
• 1 tbsp Grated Ginger
• 1 tsp Cumin Seeds (Jeera)
• 0.25 tsp Turmeric Powder (Haldi)
• 0.5 tsp Kashmiri Red Chili Powder
• 0.5 tsp Kasuri Methi (Dry Fenugreek Leaves)
• 12 Raw Cashews
• 0.5 cup Coconut Milk
• 1.5 tbsp Oil
• 1.5 cup Water
• Salt to taste
• 0.25 tsp Sugar (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Frozen Green Peas: Types & Fresh vs. Frozen – Frozen peas work wonderfully here, and are often more convenient. If you’re using fresh peas, about 2 cups shelled will do nicely.
• Tomatoes: Choosing the Right Variety – Ripe, juicy tomatoes are key. Roma or plum tomatoes are great because they have less water content.
• Cashews: The Importance of Raw Cashews – Please, always use raw cashews for the paste. Roasted cashews will give a different, slightly bitter flavor.
• Spices: Exploring Kashmiri Red Chili Powder & Turmeric – Kashmiri red chili powder gives a beautiful color and mild heat. Turmeric adds that lovely golden hue and earthy flavor.
• Coconut Milk: Full-Fat vs. Light Coconut Milk – Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works in a pinch, but the texture won’t be quite as luxurious.
• Kasuri Methi: The Unique Flavor of Dried Fenugreek Leaves – Don’t skip the Kasuri Methi! It adds a unique, slightly bitter, and wonderfully fragrant flavor. Crush it between your palms before adding to release its aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those frozen green peas ready. Thaw them and steam them until they’re tender – about 5-8 minutes should do it.
2. Next, roughly chop the tomatoes and puree them. Set the puree aside; we’ll need it soon.
3. Now, soak the cashews in hot water for about 10 minutes. This softens them up for a super smooth paste. Once soaked, drain and grind them into a thick paste.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and let them toast until they become fragrant – this usually takes just a few seconds. Then, toss in the grated ginger and sauté for another minute.
5. Pour in the tomato puree, add the turmeric powder and Kashmiri red chili powder. Cook this mixture until it thickens and the oil starts to separate from the sides – this is a sign that the spices are beautifully cooked.
6. Add the steamed peas and salt. Give everything a good stir to make sure the peas are coated in the flavorful masala.
7. Now for the creamy goodness! Add the cashew paste, water, and garam masala. Simmer for 2-3 minutes, allowing the flavors to meld together.
8. Pour in the coconut milk, and adjust the consistency with a little extra water if needed. Give it a taste and check the seasoning – add more salt if necessary.
9. If you like a touch of sweetness, add the sugar. Finally, crush the Kasuri Methi between your palms and sprinkle it in. Mix well and remove from the heat.

Expert Tips

• Don’t overcook the peas! You want them to retain a little bit of bite.
• Adjust the chili powder to your spice preference.
• For a smoother curry, strain the tomato puree before adding it to the pan.

Variations

Let’s get creative!

• Vegan Green Pea Curry: Simply ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Regional Variations: In North India, you might find this curry made with a touch of cream. South Indian versions sometimes include a squeeze of lemon juice.
• Festival Adaptations: This curry is often made during festivals like Holi and Janmashtami, as green is considered an auspicious color.

Serving Suggestions

This Matar Curry is fantastic with fluffy basmati rice, warm rotis, or even naan bread. A side of raita (yogurt dip) and a simple salad completes the meal beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw completely before reheating.

FAQs

• Can I use fresh peas instead of frozen? Absolutely! About 2 cups of shelled fresh peas will work perfectly.
• How can I adjust the thickness of the curry? Add more water for a thinner curry, or simmer for a longer time to thicken it.
• What is the best way to grind the cashew paste? Soaking the cashews in hot water first is key. Use a high-powered blender or food processor for the smoothest results.
• Can I make this curry ahead of time? Yes! The flavors actually develop even more overnight.
• What rice varieties pair best with Matar Curry? Basmati rice is a classic choice, but jeera rice (cumin rice) also complements the flavors beautifully.
• Is Kasuri Methi essential for the flavor? While you can make it without, Kasuri Methi adds a unique and irreplaceable flavor. I highly recommend using it!
• Can I use a different type of oil? Vegetable oil, sunflower oil, or even ghee (clarified butter) will work well.