Green Peas Curry

Peas curry in a white bowl along with a platter of bread.

This is a typical Kerala style green peas curry made with dried green peas. This is a lighter version cooked with warm aromatic spices. The hearty buttery flavors of the mature peas are enhanced by the aromatic spices.

Course Main Course

Cuisine Indian

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Gried Green Peas Curry, Instant Pot Green Peas Curry, Vegan Peas Curry

Prep Time 10 minutes

Cook Time 30 minutes

Active Time 15 minutes

Total Time 1 hour

Servings

Calories 160kcal

Author Syama

Ingredients

2 C Dried Green Peas
2 Large Onions or 3 C Chopped
2 Tomato Medium
1 Inch Fresh Root Ginger
3 - 4 Cloves Garlic
3- 4 Green chilies To Taste Notes
¼ Tsp Turmeric powder
½ Tsp Fresh Ground Pepper
1/4 Tsp Coriander Powder Optional
½ Tsp Garam Masala Notes
½ Tsp Fennel Seeds
¼ Tsp Mustard Seeds
1 Stalk Curry leaves
1 Tsp Salt To Taste
¾ C Water
4 Tbsp Oil Notes
½ C Coconut Milk Optional

Instructions

Soak the dried green peas in plenty of water for 6 to 8 hours or overnight. Rinse and set aside.
Chop the onions fine, finely mince or grate the ginger and garlic. Chop the tomatoes into small pieces.

Instant Pot or Programmable Pressure Cooker

Set the instant pot to sauté mode.
When hot add the oil. After 30 seconds add mustard seeds, fennel seeds, and curry leaves. Let it cook for 30 seconds to 1 minute or until the mustard seeds pop and the fennel becomes fragrant.
Add the chopped onions. Sweat the onions cook for 1 minute and add the ginger and garlic. Stir and cook for 1 minute and add the spice powders. Cook for 30 seconds or until the spices are heated through. Add the chopped tomatoes. Cook for 2 minutes or until the tomatoes turn soft.
Add the drained peas and water along with 1 tsp salt.
Close the instant pot. Cancel the sauté program. Set the vent to sealing. Cook on manual high pressure for 15 minutes.
Once the cooking is complete let the pressure release naturally.
Open the lid, stir and check salt. Adjust salt if needed.
If using coconut milk, stir it in. Taste and add a pinch more of garam masala, pepper and salt as needed. Bring back to simmer and Serve!

Stove Top Pressure Cooker

Follows the same steps as instant pot up to adding peas. In pressure cooker add about 1 C water and cook according to manufacturer’s instructions for dried beans.

Stove Top

Follow the steps up to adding beans. Add the beans to the pan and with 2 c water, cover and bring to boil. Reduce the heat to medium and cook for 40 minutes to 1 hour. Check the water about 20 minutes int cooking and add more if necessary.

Notes

Use Thai, Serrano, Jalapeno, or Cayenne chilies in this recipe. The chilies are used for flavoring only, so leave them whole if using. If a spicier version is preferred increase the pepper.
Use your favorite brand of garam masala or make your own. Here is my recipe.
Traditionally this curry is made with coconut oil, use any neutral flavored oils.
For more gravy add coconut milk after the peas has finished cooking. If doing so increase the amount of garam masala and pepper by ¼ to ½ tsp to counteract the sweetness from the coconut milk.

Nutrition