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Green Peas Masala | Side-dish for roti & rice

Green peas masala, a mildly spicy and delcious gravy made of fresh green peas. This gravy pairs beautifully with rotis and simple one pot meals like jeera rice, ginger & garlic rice.
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Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Chickpeas recipe, How to make peas curry, How to peas masala, Peas curry, Peas masala recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 2 cups green peas i used frozen
  • 2 nos medium onions chopped
  • 2 nos medium tomatoes chopped
  • 3 nos almonds
  • 1 no green chili slited lengthwise
  • 2 cloves garlic finely chopped
  • 1 tsp red chili powder
  • tsp corinader powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp shredded ginger
  • fresh coriander leaves for garnish


  • Chop onion and tomatoes accordingly. In a pan, add a tbsp of oil, crackle cumin seeds, add chopped onions, slited green chili, chopped garlic and shredded ginger. Saute until onion turn tanslucent.
  • Add chopped tomatoes to this, add 1/4 cup water and almonds. Cook until tomatoes turn mushy. Take it off the stove, let it cool for 10 minutes.
  • Using a hand blender, blend the contents until smooth. If you do not have a hand blender, use your regular blender. Since the contents might be hot, take care while blending.
  • After blending, take it back to stove, add the red chili, coriander, tumeric and garam masala to the gravy and add 1/2 cup water and cook until the rawness escapes and oil separates. 
  • Add frozen/fresh peas to this and mix well . Cover and cook in a simmer flame, until the flavors mingle well.
  • Since i used frozen peas, the water was enough, incase you are using fresh peas, add 1/4 cup of water to the gravy.
  • Let the gravy simmer for 10-12 minutes after adding peas. The gravy shouldn't be thin or too thick, once it reaches the right consistency,
  • Take it off the stove, garnish with fresh corinader and serve hot with Roti's.