Peas Masala recipe with step by step photos. Enjoy this Restaurant style peas masala right in your home following this easy recipe. This pairs so well with rotis, ghee rice and jeera rice.
It is subtly flavored and mildly spiced and a must make recipe especially during the fresh peas season.
Fresh peas are a delight to work with. They pair along with any vegetable and also shine on its own in any recipe like this peas masala.
We, at home all love fresh peas very much and they all love this restaurant style peas masala when I serve it with rotis and ghee rice.
Though, frozen peas can also be used, there is nothing like the sweet taste of fresh peas and how they hold up the gravy so well.
Adding butter to this gravy will not only give it a beautiful sheen but also gives it a smooth body balancing all the flavors equally. But of course, if you are calorie conscious, you can always stick to any vegetable oil.
Peas Masala Recipe with step by step photos:
1. Grind onion, grated coconut and poppy seeds to a smooth paste using little water and keep aside.
2. Blanch tomatoes, peel the skin and make into a puree and keep aside.
3. Cook fresh peas with 2 pinch salt in 2 cups water till they are soft to the touch. Drain and reserve the cooked water to be used later.
4. Heat 2 tbsp oil in a pan. And bay leaf, cloves, cinnamon, cardamom, star anise and sauté till the aroma arises.
5. Add the ground onion paste and sauté over low flame. Add remaining oil if the paste sticks to the pan.
6. Cook till the onion paste changes to a light brown color. You may also add butter, if using for a smooth consistency and enhanced taste of the restaurant.
7. Add the garlic-ginger-green chilli paste, mix well and cook for 2 more minutes over low flame.
8. Add tomato puree, tumeric powder, red chilli powder, coriander powder and salt. Mix well. Cook for 5 – 7 mins till the raw flavor disappears and the gravy thickens well.
9. Add the green peas and the cooked water as per the consistency you prefer.
10. Let it come to a boil. Close with a lid and cook over low flame for 8 to 10 mins. Peas masala should have thickened considerably and the gravy should coat the peas well.
Garnish with coriander leaves, mix well. Serve this peas masala with hot rotis, ghee rice or jeera rice.
You may also like this peas pulao and mushroom peas pulao made using fresh green peas.
Peas Masala Recipe details below:
Peas Masala Recipe
Ingredients
- Fresh green peas – 1-1/2 cups
- Onion – 2
- Tomatoes - 3 medium
- Garlic-Ginger-Green chili paste - 2 tbsp
- Fresh grated coconut – 2 tbsp
- Poppy seeds – 2 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 2 tsp
- Coriander power – 1 tbsp
- Bay leaf – 2
- Cloves – 2
- Cardamom – 2
- Star anise – 1
- Cinnamon – 1 inch size
- Coriander leaves – 2 tbsp
- Salt – to taste
- Oil – 1/4 cup
- Butter – 2 tbsp optional
Instructions
Preparation:
- Grind onion, grated coconut and poppy seeds to a smooth paste using little water and keep aside.
- Blanch tomatoes, peel the skin and make into a puree and keep aside.
- Cook fresh peas with 2 pinch salt in 2 cups water till they are soft to the touch. Drain and reserve the cooked water to be used later.
How to make Restaurant Style Peas Masala:
- Heat 2 tbsp oil in a pan. And bay leaf, cloves, cinnamon, cardamom, star anise and sauté till the aroma arises.
- Add the ground onion paste and sauté over low flame. Add remaining oil if the paste sticks to the pan. Cook till the onion paste changes to a light brown color. You may also add butter, if using for a smooth consistency and enhanced taste of the restaurant.
- Add the garlic-ginger-green chilli paste, mix well and cook for 2 more minutes over low flame.
- Add tomato puree, tumeric powder, red chilli powder, coriander powder and salt. Mix well.
- Cook for 5 - 7 mins till the raw flavor disappears and the gravy thickens well.
- Add the green peas and the cooked water as per the consistency you prefer.
- Let it come to a boil. Close with a lid and cook over low flame for 8 to 10 mins.
- Peas masala should have thickened considerably and the gravy should coat the peas well.
- Garnish with coriander leaves, mix well.
- Serve this peas masala with hot rotis, ghee rice or jeera rice.
- Refrigerate any left over and consume within 2 or 3 days.
thanks..I now see that it is the poppy seeds and coconut that gives it the texture and aroma
this looks really good!
Lovely recipe…