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Peas Masala Recipe

Restaurant style peas masala with stepwise photos. Goes well with rotis, jeera and ghee rice.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Servings: 6
Author: Radhika


  • 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



  • 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.