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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.
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.