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Green Peas Masala

This green peas masala is a vegan gravy dish that is warming, finger-licking delicious and is a great choice for your next Indian meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling and Masala prepping time 15 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4 people
Calories 285 kcal

Ingredients
  

For the masala paste

  • 2 Fresh Green Bell Peppers medium sized, sliced
  • 1 Red/Yellow Onion sliced
  • 1 cup Cilantro
  • ½ cup Unsalted raw cashews
  • 3 Green chillis whole
  • 2 tablespoon Avocado Oil
  • 1 cup Water adjust as required

Other Ingredients

  • 1 Red/Yellow Onion finely chopped
  • 1 Fresh Green Bell Pepper diced
  • 3 cup Green Peas Frozen or Fresh
  • 2 tablespoon Ginger-Garlic paste
  • 3 Green chillis slit or chopped, omit to keep spice level low
  • 2 Green Cardamom
  • 5-6 Cloves
  • 1 inch Cinnamon stick
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Kashmiri Chilli powder
  • 1 ½ tablespoon Garam Masala
  • 1 tablespoon Kasuri Methi (Dried Fenugreek)
  • Cilantro for topping
  • 1 tablespoon Avocado oil
  • Water for thinning out gravy as needed
  • Salt as required

Instructions
 

For the masala paste

  • Heat a wide pan to medium heat and add the 2 tablespoon of oil. Once the oil is hot, add all the ingredients except the cilantro. Sauté regularly until the ingredients are well roasted and nicely browned. Turn off the stove and keep the contents aside to cool down.

For the remaining dish

  • Add the remaining oil in the same pan and let it get hot. Add the whole spices and cook for a couple of minutes. Now add the finely chopped onion and fry for 3-4 minutes.Add the ginger- garlic paste, green chillis and mix well. Cook for another 2-3 minutes.
  • Add in the peas and cook for 2 minutes. Now add the turmeric, chilli powder, garam masala and mix well. Cook for 5 minutes. Add the diced bell pepper and mix.
  • While this is cooking, add the cooked mixture for the masala paste in a blender along with the cilantro and water. Blend until the mixture is fairly smooth.
  • Now add this paste in to the peas mixture. Mix well and add water if it too thick. Season as required and cover the pan. Let the mixture simmer for 7-10 minutes.
  • Once the peas are well cooked, add the kasuri methi and top with chopped cilantro. Serve hot with rice or Indian flatbreads.

Notes

  1. Choose the number of green chillis per your preference for spice level. 
  2. If you don't have raw cashews, sub with salted and roasted cashews. Adjust your salt accordingly. 
  3. If using frozen ginger and garlic cubes,  add garlic and ginger in the ratio of 2:1.
  4. If the dish ends up being too spicy, add a few spoons of oat/coconut milk or some vegan cream to tone down the spice. 
Keyword indian curry, indian dinner, north indian curry