Once you make it, you can easily claim that this Green Peas Curry smothered in a rich and spicy tomato herbed sauce is restaurant quality. Cashews are added to make this gravy, creamy, smooth, and slightly sweet, and it’s as delicious as it is healthy. It comes together quickly and is packed full of flavorful spices. There is no doubt this dish is even better than any such preparation you have ever enjoyed outside of the home.
This spicy Green Peas Curry is made with fresh produce, such as sprouted green peas which is a staple in Indian kitchens, coconut, tomatoes, and spices. Almost all restaurants like to omit onions and garlic. Though, if you want, you can add them. It’s also a versatile recipe, welcoming any veggies you have in your fridge that need using up. As mentioned before, the gravy is a bit spicy, but you can always change the number of spices.
The first step of making this delicious curry is making masala paste. In a dry skillet, toast the cashews over medium-low heat. Toss regularly, until the cashews are lightly browned, and fragrant. Five to 7 minutes will be enough. Transfer the tossed cashews to a food processor to make the paste.
Heat the oil in a pan or saucepan over medium heat. When it’s hot enough, add the mustard seeds, cumin seeds, and fenugreek seeds, and stir for about 60 seconds, until the mustard seeds turn grey and begin to sputter and pop. Toss in the cloves, cinnamon stick, cardamom pods, and dried red chilies, and continue to stir for another minute.
Add the onion to the pan and stir for 5 minutes or until the onion is soft and translucent. Add the garlic and fresh chilies, and stir for another minute. Now it’s time for tomatoes, stir them into the pan and simmer while stirring for about 5 to 10 minutes until the mixture begins to thicken. Stir in the cilantro or parsley and mint, turn off the heat, and let the pan sit until the herbs wilt. Let the mixture get cool for a bit longer, and then add it to the food processor with the cashews. Pulse into a smooth paste, and set aside.
For making the curry, heat the oil in a large saucepan over medium heat. When the oil is hot enough, toss in the onion and stir for 5 minutes or until it begins to brown. Add the chilies to the pan and stir for 1 minute, then add the tomatoes and curry leaves. Simmer while stirring for 5 to 10 minutes or until the mixture begins to thicken. Add the peas to the saucepan and cook for 5 minutes, until the peas are just tender.
It’s time to stir in the masala paste, turmeric, ground coriander, chili powder, Amchoor powder (if using), asafetida, garam masala, and the amount of salt that you desire. Stir in 1/2 to 1 cup of water based on your desired consistency. Cover the saucepan and simmer for another 10 minutes, stirring occasionally. Add more water to the saucepan if needed. Turn off the heat and let stand, covered, for another 5 minutes. Transfer the curry to serving bowls or plates and garnish with fresh cilantro or parsley and enjoy.
You can throw in any veggies you have in the fridge that needs using up, such as zucchini, cauliflower, tomatoes, or mushrooms would all work well in this curry.
Enjoy the Green Peas Curry with naan or tandoori rotis. You can also serve Green Peas Curry over plain rice or even saffron rice. Fresh lime slices are also great to use as decoration and an option to make the curry tastier.
For the best taste, use fresh green peas. However, you can also use frozen green peas if they are not in season.
Store the green pea curry in an airtight container in the fridge for up to 4 days.
Do take care not to overcook the peas. You want that pop-in-your-mouth quality from those green gems, not a contribution to a bowl of mush.
In case of using dry green peas, soak them overnight.
The cashew paste can be made the day before and refrigerated until needed.
Amchoor powder is a fruity spice powder made from dried, unripe green mangoes.
Tandoori Roti is a very popular Indian flatbread.