Peas Mutter Masala is a comforting, quick curry that brightens a simple chapati evening. We chatted about how easy veg nights can be on our walk — this recipe is exactly that: simple, flavorful, and ready when you are.
📝 Ingredients
- Oil — 2 tbsp
- Whole spices (bay leaf, 1 small stick cinnamon, 2 cloves) — 1 each (or pinch of garam masala later)
- Mustard seeds — ½ tsp
- Curry leaves — 8–10 leaves (optional but lovely)
- Onion — 2 medium (one for frying, one for the cashew-onion paste)
- Green chillies — 2 (adjust to taste)
- Ginger — 1-inch piece
- Garlic — 3–4 cloves
- Cashew nuts — 8–10
- Tomatoes (ripe) — 2 medium (or 1 cup tomato puree)
- Potatoes — 1 medium (optional — gives body)
- Frozen/shelled peas — 2 cups
- Turmeric powder — ¼ tsp
- Kashmiri chili powder (or mild red chili) — ½ tsp
- Salt — to taste
- Sugar — ½ tsp (optional, balances tomato)
- Fresh coriander leaves — small bunch, chopped
- Water — ½ to 1 cup (as needed)
- Lemon (optional) — wedge to serve
🍳 Instructions
Prepare the green chilli + ginger-garlic paste:
1. In a small blender/mortar, grind green chillies, ginger and garlic with a tablespoon of water to make a smooth-ish paste. Set aside.
Make the cashew-onion paste:
2. Roughly chop 1 onion and add 8–10 cashews; blitz in a blender with a splash of water until smooth. Set aside.
Tomato puree:
3. Chop tomatoes and blend to a smooth puree (or use canned/puree you already have).
Cook the peas & potato:
4. Peel and cube potato (if using). In a pressure cooker, add peas and potato with ½ cup water and a pinch of salt; cook for 3 whistles (or boil in a pot until tender, ~10–12 minutes). Drain and keep aside.
Build the curry base:
5. Heat 2 tbsp oil in a pan over medium heat. Add mustard seeds and whole spices (bay leaf, cinnamon, cloves). When mustard seeds pop, add chopped onion (the remaining onion) and sauté until translucent and light golden. Add curry leaves.
6. Add the green chilli-ginger-garlic paste and sauté for 3–4 minutes until raw smell disappears.
7. Add turmeric (¼ tsp), Kashmiri chili powder (½ tsp) and salt. Stir well. Pour in the tomato puree and cook on medium heat for 8–10 minutes until oil starts to separate and tomatoes reduce.
8. Add the cooked peas and potato. Mix gently. Add the cashew-onion paste and ¼–½ cup water (to desired consistency). Simmer for 5–7 minutes so flavors marry. Add a pinch of sugar if tomatoes are tart.
9. Check seasoning — adjust salt, chili. Finish with chopped coriander and a squeeze of lemon if you like.
Finish & serve:
10. Serve hot with chapati, dosa or steamed rice. Garnish with extra coriander.
💡 Tips
- If you want a creamier gravy, add 2 tbsp milk or 2 tbsp yogurt at the end on low heat (stir quickly so it doesn't curdle).
- Swap cashews for a spoon of coconut paste if you prefer a coconutty twist. To make it Jain/ashy-friendly, skip garlic.
- Leftovers keep well in the fridge 2–3 days; reheat gently on low with a splash of water. Freeze in portions for up to a month.