Peas masala is a very good accompaniment for Indian bread varieties especially for Chapati and Rotis. Peas tastes sweet and compliments gravy preparations well. This is a very simple, yet delicious gravy that uses very few easily available ingredients from your kitchen pantry. I would appreciate the choice and usage of fresh peas rather than the dried and packed ones. Some dried and packed peas are colored using artificial colors to make it look greener, these are carcinogens and can cause cancer. But still if you are forced to use dried and packed peas then soak them prior to cooking in warm water, you will be able to see the water turning green, wash it well until the water becomes clear. There are different kinds of preparations using peas and every recipe tastes equally good. Green peas are loaded with Vitamins A, C, K, various Minerals anti-oxidants, fiber and low in calories. Its a natural source of Folates, a vitamin that is compulsorily necessary for pregnant women in their first trimester. Use them, in seasons when you get them fresh, in all the preparations as much as possible. Coming back to the recipe its simple, easy and delicious too. I haven't used onions, ginger and garlic so those who avoid them or don't feel like using them can try this recipe. Lets see what's required and how to prepare this Green peas masala.
- Green Peas (Fresh/Frozen)- 300 grams
- Tomato sauce - 2 spoons
- Red chilli powder - 1.5 spoons
- Turmeric powder - Few pinches
- Coriander leaves - Few
- Mustard - 1/4 spoon (Optional)
- Salt - As per taste
- Oil - 2 spoons
- In a pressure cooker add peas and a cup of water and pressure cook for 5 minutes, If its dry peas soak it prior to pressure cooking, and for frozen peas let it come to room temperature, then pressure cook it.
- In a pan add oil and let it heat up, then add mustard seeds and let it splutter.
- Then add the boiled peas along with excess water from the cooker and add red chilli powder, turmeric powder, salt and stir well.
- Then add a cup of water and some coriander leaves, tomato sauce, and stir well.
- When the peas gets cooked well in masala and the raw smell of the dry powders leave, take a handful of cooked peas and mash it into a fine paste using blender.
- Add this fine paste into the peas masala and stir well.
- Boil for 2 more minutes and remove from flame.
- Garnish with coriander leaves and serve!!
TIP 1: Use fresh peas as far as possible to get the best flavor. For dried peas soak them in warm water for 6 hours. Then wash them well to get rid of all the artificial colors if any.
TIP 2: After pressure cooking the peas just take one of them and press it to see if they are cooked well. Well cooked peas will get smashed easily. If it has not got cooked then cook them longer while preparing the gravy.
TIP 3: I mashed some cooked peas and added it to the gravy to make the recipe thicker. Follow this procedure in all gravy recipes using peas and chana. Or add some cubed cooked potatoes to make the gravy thicker.
Delicious and Simple Green Peas Masala /Pachai Pattani Masala is now ready!!! Serve with Chapatis or any Indian bread variety, goes well with dal and sambar rice too!! Enjoy a healthy and happy diet!!