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green peas curry without coconut kerala style recipe
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Green Peas Masala Curry For Chapathi, Poori

This green peas curry or curried peas masala using tomatoes and spices can be made easily in a pressure cooker and it makes an easy, yummy side dish with chapathi, poori, idiyappam, appam, paratha etc.
I made this using dry green peas but you can also use fresh or frozen peas with a slight adjustment to the recipe.
Course Side Dish
Cuisine Indian
Keyword curried peas, green peas curry
Prep Time 5 minutes
Cook Time 10 minutes
Soaking time for dry peas 6 hours
Total Time 15 minutes
Servings 4
Calories 191kcal

Ingredients

  • ½ cup dried green peas if using fresh peas use 1 cup instead
  • 2 medium sized tomatoes
  • 2 cups water
  • salt as needed
  • 2 cloves garlic crushed
  • 1 tablespoon ginger crushed
  • 2 green chilies
  • 1 tablespoon whole black peppercorns optional
  • 2 teaspoons sugar (optional)

Spice powders

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala powder

For Seasoning

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 string curry leaves optional

Instructions

  • Wash the green peas and soak in enough water for about 6 to 7 hours. After soaking, drain the water and wash the peas again and keep aside. If you are fresh peas, you can skip the soaking.
  • Wash the tomatoes and chop in to small sized pieces, keep this aside separate from the green peas.
  • Heat oil in a pressure cooker and add mustard seeds.
  • When the mustard seeds splutter, add the curry leaves and fry for a few seconds.
  • Add green chilies, garlic and ginger, saute for about 1 to 2 minutes.
  • Add the green peas to the pressure cooker and saute for another 1 minute.
  • Add chopped tomatoes and salt, mix well and saute for another 2 minutes.
  • Add the spices - turmeric powder, red chili powder, coriander powder and garam masala powder and stir well.
  • Add the sugar and water, stir well all the contents.
  • Close the pressure cooker with the lid and safety valve in place, and once the steam begins to come, cook in medium heat for about 6 to 7 minutes or until 2 whistles. Wait for the pressure cooker to cool down.
  • Once the pressure cooker is cooled enough, open the cooker and see if the peas is cooked and the gravy is enough.
  • Add the black peppercorns (if using), stir and you may simmer in low to medium heat for another 2 minutes if needed. If you prefer a creamy texture, you can also add ¼ cup of heavy cream and stir in.

Notes

Serve the green peas curry hot with chapathi, poori, idiyappam, appam or any rice or flatbread as you wish.

Nutrition

Calories: 191kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Sodium: 94mg | Potassium: 436mg | Fiber: 9g | Sugar: 6g | Vitamin A: 655IU | Vitamin C: 22.3mg | Calcium: 46mg | Iron: 1.9mg