Creamy Peas Masala

Green peas masala is a creamy Indian curry particularly enjoyed by children as it does not have sharp pungent flavors. Nevertheless, this scrumptious curry meets the dietary requirements of children; the protein in green peas ensures their growth, shallots give them the immunity from disease causing germs and fresh coriander leaves loaded with iron make them active.

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Fresh green peas

So we can serve them creamy green peas masala along with roti, poori, aapam, idiappam, idli or dosa for their breakfast, lunch or dinner.

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Green peas masala served with chapathi

We can serve this green peas masala to all the people young or old as I have not added fresh cream to make this rich & creamy. Basically, it is a cashew based stew, and I have added ginger to ease the digestion. Now the recipe for creamy green peas masala:

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Pattani masala

Time taken: 20 min.
Serves: 4


  1. Oil – 1 tbsp
  2. Star aniseed (annasi poo)- 1 No
  3. Bay leaf (brinji ilai) – 1 No
  4. Shallots (chinna vengayam) – 10 Nos
  5. Fresh green peas (pachchai pattani) – 1 cup
  6. Fresh coriander leaves (kothamalli) – 1/4 cup
  7. Green chillies – 2 Nos.
  8. Ginger (inji) – 1 inch
  9. Milk – 1/2 cup (100 ml)
  10. Cashew nuts (mundhri paruppu) – 10 Nos.
  11. Salt – 3/4 tsp

How to prepare green peas masala:

  • Boil fresh peas till they become soft or microwave them after sprinkling some water for 5-7 min.
  • Slice shallots, chop coriander leaves & keep them aside.
  • Grind green chillies & ginger into a paste by adding little water.
  • Grind cashew nuts into a fine paste by adding little water.
  • Heat a pan with oil, and add a bay leaf & star aniseed.
  • Add shallots and sauté in medium flame till they become translucent.
  • Then add chilli paste & sauté until the oil separates from the masala.
  • Add boiled peas & chopped coriander leaves and sauté for 30 sec.
  • Add milk followed by cashew paste.
  • Finally, add salt and cook for a minute or more when the cashew paste is nicely incorporated into the masala.
  • Remove from heat.
  • Serve creamy green peas masalas after removing the bay leaf & star aniseed.

Tips & Tweaks:

  1. This gravy becomes thick at room temperature, so we need to add milk (and/or water) generously and make it tenuous.
  2. You can replace cashew paste with the paste using roasted Bengal gram (pottu kadalai) & grated coconut (1 tbsp each).
  3. I recommend to use shallots rather than onion as the shallots go well with this creamy sauce.
  4. You may add any other vegetable like potato, carrot, beans, cauliflower, brussels sprout, or fresh beans like pea beans (butter beans), soy beans, etc. and serve this dish as a stew.

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