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Green Pea Curry

This Green Pea Curry is a hearty vegan dish that brings together the natural sweetness of fresh green peas and the richness of a creamy, spiced gravy. The key to its bold flavor lies in the roasted spice blend, which infuses every bite with warmth and depth. Enhanced with plant-based yogurt and cashews, the curry achieves a luscious texture that’s both satisfying and nourishing. Perfect for lunch, dinner, or even meal prepping, it’s a versatile dish that pairs wonderfully with anything.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 6 People
Calories 170 kcal

Equipment

  • Wok or wide pan
  • One Set of measuring cups
  • Set of Measuring Spoons
  • Cutting Boards and Knives

Ingredients
  

Masala (Spice Blend):

  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 3 to 4 cloves
  • 1- inch cinnamon stick
  • 3 to 4 green cardamom pods
  • 4 to 5 black peppercorns

Gravy Paste:

  • 2 cups about 2 medium-sized onions thinly sliced
  • 2 tbsp plant-based yogurt
  • 2 tbsp ginger garlic paste
  • ⅓ cup Fresh coriander leaves
  • 2 green chilies( skip for mild curry)
  • 2 tablespoon oil

Main Dish:

  • 2 tbsp oil
  • ½ cup cashew halves
  • 2 cups green peas fresh or frozen
  • ½ tsp turmeric powder
  • 2 tsp Kashmiri red chili powder or paprika
  • Salt to taste
  • 1 cup water
  • 1 tbsp kasuri methi dried fenugreek leaves

For Garnish:

  • ½ cup chopped cilantro
  • Chopped cashews
  • 1 tbsp cashew yogurt

Instructions
 

  • Prepare the Dry Masala:
  • Dry roast cumin seeds, fennel seeds, coriander seeds, cloves, cinnamon, cardamom, and black peppercorns.
  • Grind them into a fine powder and set aside.
  • Make the Gravy Paste:
  • Heat 2 tablespoon oil in a wok or wide pan and fry the sliced onions until golden brown.
  • Transfer the fried onions to a blender. Add plant-based yogurt, fresh coriander leaves, ginger garlic paste, and green chilies. Blend into a smooth paste. Use water to blend as needed. Set aside.
  • In a large pan heat 2 tablespoon of oil
  • Stir in the fresh green peas and cook for a few minutes.
  • Add prepared dry masala, kasoori methi, turmeric powder, and Kashmiri red chili powder. Mix and sauté well.
  • Add the gravy paste to the peas and spices. Stir to combine.
  • Add cashew halves
  • Season with salt and add 1 to 2 cups of water. Bring to boil and simmer cook on low heat for 10 to 15 minutes till peas are tender.
  • Finish and Serve:
  • Sprinkle kasuri methi over the dish and mix well—taste for salt and seasonings.
  • Garnish with your choice of chopped cilantro, cashews, and a dollop of cashew yogurt.
  • Serve hot as a side dish.

Video

Notes

1. Use a heavy-bottomed pan to avoid burning the spices or gravy.
2. If using frozen peas, reduce cooking time slightly.
3. Blend the gravy paste thoroughly for the creamiest texture.
4. Adjust the water quantity based on your desired curry consistency.
5. Kasuri methi is optional but adds a unique, authentic flavor.
*Calories per serving are approximate
Keyword pea curry