Indian green pea curry
This green pea curry is a simple Indian curry with a creamy cashew, onion, and tomato sauce called makhani sauce. It's a vegan and gluten-free dish that takes around 35 minutes from start to finish.
Servings 4
Calories 162kcal
Equipment
- 1 large pan or skillet
- Spatula
- Grinding jar/ blender/ food processor
- Knife and chopping board
Ingredients
- 2 cups green peas around 225 grams
- 1 large red onion roughly chopped
- 2 large tomatoes roughly chopped
- 2-3 large garlic cloves peeled
- 1 inch ginger peeled and roughly chopped
- 1-2 green chilies roughly chopped
- ¼ cup finely chopped fresh cilantro
- 10-12 cashew nuts
- 1 teaspoon cumin seeds
- ½ tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon kasoori methi
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 1.5 tablespoons cooking oil of choice
- 2 cups water or, as required to get the desired consistency
Instructions
- Heat 1 tablespoon of oil in a pan. Add roughly chopped onion, ginger, garlic, and cashew nuts. Cook until the onion starts turning brown. Keep stirring in between.
- Add roughly chopped tomatoes, green chilies, and salt. Mix and cover the pan. Cook on medium heat until the tomatoes are no longer raw and turn soft. It will take 8-10 minutes on medium heat.
- Turn off the heat and allow the sauteed onion and tomatoes to reach room temperature. Then, transfer the mix to a grinding jar and make a smooth paste.
- Heat the remaining ½ a tablespoon of oil in the same pan. Add cumin seeds. Let them splutter.
- Add green peas and saute on medium heat for 8-10 minutes or until the peas are cooked well.
- Add turmeric powder, red chili powder, coriander powder, and cumin powder. Saute for a few seconds.
- Add onion tomato paste and cook for around 2 minutes.
- Add around 2 cups of water and cook on medium heat for 5-7 minutes.
- Finally, add crushed kasoori methi and chopped cilantro. Mix and turn off the heat.
Video
Notes
- I have used frozen peas so they got cooked faster. If you are using fresh peas, cook them for a longer time. You may add some water to cook fresh peas. You can also boil fresh peas separately and then add them to the dish.
- Instead of adding cashew nuts, non-vegans may add heavy cream once the curry is almost ready.
- You can also add boiled potatoes to this curry. Non vegans may add paneer cubes too.
- Similar curries can be made using cooked chickpeas, tofu, mushrooms, cauliflower, or other vegetables of choice.
- I have used only basic Indian spices in this vegan curry recipe, you can add more spices of your choice like garam masala, curry powder, etc. You can also add more whole spices like bay leaf, black cardamom, green cardamom, cloves, etc to flavor this curry.
- Though not a traditional way of making curries, you can also use vegetable stock instead of water to make this Indian curry.
- More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this dish.
Nutrition
Calories: 162kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 59mg | Potassium: 440mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1222IU | Vitamin C: 42mg | Calcium: 54mg | Iron: 2mg