Thursday, August 9, 2018



Fresh Green Peas are generally available during the winter months but these days you get frozen peas all through the year so you don't really have to wait for the fresh green peas. In my house, we like green peas very much and hence you will find elsewhere in this blog many recipes using green peas such as Paneer Peas Masala, Matar ka Shorba, and Peas Pulao.

Today's recipe is an easy- peasy (pardon the pun!) one for Green Peas Masala Curry which can be made very quickly, especially if you have frozen peas and/ or cooked peas readily available. It goes particularly well with rotis. This has been adapted from Green Peas Masala Curry by Tarlaji Dalal.


* If the peas you use are quite sweet, you may have to adjust the spice levels suitably
* The milk used should be at room temperature

  • Green Peas, fresh or frozen, 1 cup
  • Milk, 1 cup
  • All Purpose Flour, (Maida), 1/2 tsp
  • Cumin Seeds (Jeera) Powder, 1/2 tsp
  • Chilli Powder, 1/2 tsp or to taste
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Onions, grated, 2 tbsp
  • Tomatoes, finely chopped, 2 tbsp
  • Salt, to taste
  • Oil, 2 tsp

Shell, wash and cook the green peas (if you are using fresh peas) or thaw and cook the frozen green peas till done. Keep aside
In a bowl, mix well together the milk, flour, cumin seeds powder, and chilli powder and keep aside
Heat oil in a kadhai, and when it gets hot on medium heat add the cumin seeds and let them sizzle  
Next add the asafoetida and grated onion and saute on medium flame for 1 minute
Now add the finely chopped tomatoes and saute on medium flame for 1 more minute
To this, add the milk and flour mixture, cooked green peas and salt and mix well
Cook on low flame for 6 minutes or till the curry thickens, stirring occasionally
Serve hot

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