Green Peas Curry recipe or Green Peas Masala is an easy vegetarian, gluten-free and vegan curry made without onion or garlic. The curry can be made using fresh or frozen peas. It can be easily put together under 30 mins for weeknight dinners with basic pantry supplies.
This is not a spicy curry and perfectly balanced with cashew cream and coconut milk. There is hardly any chopping involved as we are not using any other vegetable other than peas. You can totally customize the recipe as per ingredients available (refer recipe notes)
Most Indian curries have Onion-Tomato base. However, the curry recipe I am sharing today does not contain onion or garlic (includes tomatoes). Few of our regular readers have requested such curry recipes. In India, there are certain communities that do not consume onion or garlic and here's hoping that this recipe might be useful to them.
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Ingredients
Please note I am listing only key ingredients below (where substitutes or alternatives are to be provided).
Complete list, with measurements, is available in the recipe card below.
Frozen Peas - You can use fresh or frozen peas for the recipe. I typically shell peas during winter season (when they are available fresh) and store in the freezer to use throughout the year.
Ginger + Tomato Gravy Base - Since this is a No Onion No Garlic Curry recipe, we are using fresh ginger and tomato puree as the curry base.
I have grated the ginger for this recipe instead of paste. You might also notice that the quantity of ginger is quite a lot. We love the extra ginger in our curries at home. However, feel free to adjust the quantity according to your preferences.
For Jain Version of the recipe, in case, you do not consume Ginger, please skip the same and add just the tomato puree.
I have used home made puree for this recipe, as you can see, is not visibly bright red in color, unlike the store bought.
Sugar is added to balance the tanginess from the tomatoes and heat from spices. Feel free to omit the ingredient.
For an Onion Garlic Version of the Recipe - Use 1 large onion (finely chopped) and couple of garlic cloves or 1/2 a teaspoon of garlic paste. Add this after tempering the cumin seeds along with grated garlic.
Cashew Cream - Here's How to Make Cashew Cream at home. If you regularly cook Indian curries at home, this is quite useful.
Coconut Milk - This rich curry is further amplified with the use of coconut milk. I have used 1/2 cup of coconut milk.
For the ones extracting fresh coconut milk at home - Use a combination of thick and thin coconut milk in equal quantities.
If you are using canned coconut milk - Use 1/4 cup of thick coconut milk (the top layer from the can). Whisk well and add. You can thereafter adjust the consistency with some water.
How to Make Green Peas Curry
Before we begin the recipe, please note the following points -
- If using frozen peas, thaw and steam.
- Puree the tomatoes and keep aside.
Soak the cashews in hot water for atleast 10 minutes. Grind it into a thick paste.
Steam Green peas until tender (approximately 5 to 8 minutes on high heat)
Heat a pan, add oil, Jeera or Cumin Seeds. Once it toasts, add grated ginger and sauté well.
Now add tomato puree, turmeric powder and red chili powder.
Sauté this mixture on low heat until the tomatoes have cooked (you will notice the mixture thicken and some oil on the sides of the pan)
Now add the steamed peas and salt to taste. Mix well.
Now add the thick cashew paste.
Add water (approximately 1/2 cup) and mix the curry.
Now add garam masala powder.
Add the coconut milk. At this stage, if you feel the curry is too thick, add some water. Mix and check seasoning.
Add sugar to the curry. Note - This is optional.
Crush kasuri methi (dry fenugreek leaves) between your palms and add to the gravy. Mix and Switch off the flame. The curry is ready to serve.
Serving Suggestions
Green Peas curry can be served with Basmati Rice, Quinoa, Jeera Rice OR roti, paratha and naan.
I pack this curry for my husband's lunch box with Chapati, Methi Thepla (as seen in the pic) or Brown Rice. Ensure you pack this in a leak-proof airtight container, especially for travel.
South Indians like me love serving such curries with Adai, Dosa or Idiyappam (string hoppers) for breakfast or weekend brunch. Trust me, they taste amazing.
Storage / Leftovers
Leftovers stay fresh for 24 to 48 hours in refrigerator.
You can reheat the curry in the microwave or stove-top. If the curry appears thick, adjust consistency with some hot water.
Other Curry Recipes to try
Mushroom Matar Masala - Vegan Mushroom Peas Curry
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Green Peas Curry (No Onion No Garlic Recipe)
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 2 cups Frozen Green Peas
- 4 Tomatoes small to medium size, ripe
- 1 tbsp Ginger (Grated)
- 1 tsp Cumin Seeds or Jeera
- ¼ tsp Turmeric Powder or Haldi Powder
- ½ tsp Kashmiri Red chilli powder substitute with paprika
- ½ tsp Kasuri Methi or Dry Methi Read Notes Below
- 12 Cashews Raw
- ½ cup Coconut Milk Read Notes Below
- 1 ½ tbsp Oil
- 1 ½ cup Water Read Notes Below
- Salt to taste
- ¼ tsp Sugar optional
Instructions
- Thaw the frozen peas and steam them until tender (approx 5 to 8 mins).
- Roughly chop the tomatoes and puree them.
- Soak the cashews in hot water for atleast 10 minutes. Grind it into a thick paste.
- Once the peas have steamed, heat a pan, add oil, Jeera or Cumin Seeds.
- As the cumin seeds roasts (turns brown), add grated ginger and saute well.
- Now add tomato puree, turmeric powder and kashmiri red chilli powder.
- Saute this mixture on low heat until the tomatoes have cooked (you will notice the mixture thicken and some oil on the sides of the pan)
- Now add the steamed peas and salt to taste. Mix well.
- Now add the thick cashew paste.
- Add water (approximately 1/2 cup) and mix the curry. Now add garam masala powder.
- Add the coconut milk. At this stage, if you feel the curry is too thick, add some water. Mix and check seasoning.
- Add sugar to the curry. Note - This is optional.
- Crush kasuri methi (dry fenugreek leaves) between your palms and add to the curry. Mix and Switch off the flame. The curry is ready to serve.
Notes
- Coconut Milk - Freshly extracted coconut milk (Use a combination of thick and thin coconut milk in equal quantities) AND Canned Coconut Milk (Use 1/4 cup of thick coconut milk, the thick part of the milk collected on top)
- I have only provided the approximate quantity of water for adjusting the consistency of the gravy.
- I have used minimal spices. You can add Coriander powder, cumin powder etc too along with turmeric and red chili powder.
- Kasuri Methi (dry fenugreek leaves) is added towards the end of the curry. It is optional but recommended as it lends a lovely aroma to the dish (makes it more restaurant style).
- Sugar is added to balance the flavors. I have used unrefined cane sugar. It is optional.
- This curry is ideal to serve for 2 persons as lunch along with Indian breads like roti, paratha or steamed rice, pulao etc.
- Onion Garlic Version of the Recipe - Use 1 large onion (finely chopped) and couple of garlic cloves or 1/2 a tsp of garlic paste. Add this after tempering the cumin seeds along with grated garlic.
- Jain recipe - skip ginger.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan