Green Peas Curry (No Onion No Garlic Recipe)
Green Peas Curry or Green Peas Masala is an easy vegetarian, gluten-free and vegan curry made without onion or garlic. Made with fresh or frozen peas, this curry can be put together under 30 mins with basic pantry supplies and spices. Serve with Basmati Rice or Indian Breads like Roti, Naan.
Servings 2 people
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.