Kerala style nadan green peas curry | Matar Masala Sabzi
Kerala Green Peas Masala | Kerala style nadan green peas curry | Nadan Pattani curry | Kerala style Peas Gravy is made with dry green peas seasoned with a blend of spices that give it a unique and tantalizing taste. The dish typically includes ingredients like onions, tomatoes, ginger, garlic, and a variety of spices such as chilli powder, coriander powder, and turmeric which all come together to create a rich and creamy texture.
Kerala-style green peas curry is often served with steamed rice or traditional Indian bread like chapati or dosa, making it a wholesome and satisfying meal for vegetarians and non-vegetarians alike.
Kerala style nadan green peas curry | Matar Masala Sabzi
Ingredients
- 1 1/2 cup Green Peas ഗ്രീൻപീസ്
- 3 Tablespoons Cooking Oil എണ്ണ
- 2 Nos Onion Medium size (250 gram) സവോള
- 2 Tomato (100 gm) തക്കാളി
- 8 Cloves Garlic വെളുത്തുള്ളി
- 1 1/2 inch Piece Ginger ഇഞ്ചി
- 2 Green Chilli പച്ചമുളക്
- 2 Teaspoon Salt ഉപ്പ്
- 2 Sprigs Curry Leaves കറിവേപ്പില
- 1½ Tablespoon Coriander Powder മല്ലിപ്പൊടി
- 1/2 Teaspoon Chilli Powder മുളകുപൊടി
- 1 Teaspoon Kashmiri chilly powder
- 1/2 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
- 1 Teaspoon Garam Masala ഗരം മസാല
- 3 cups Hot Water ചൂടുവെള്ളം
- 1/4 cup Coriander Leaves മല്ലിയില (Chopped)
Instructions
- Soak the green peas in water for at least 4 hours or overnight.
- Pressure cook the soaked peas with salt and water.
- Heat coconut oil in a pan. Add mustard seeds and allow them to splutter.
- Add curry leaves and sauté briefly.
- Add crushed ginger-garlic mixture and sauté for about a minute, ensuring not to brown.
- Add onions, green chillies, and a pinch of salt. Sauté until the onions turn light brown, then reduce the heat to low.
- Gradually add each powdered spice (chilli powder, Kashmiri chilli powder, coriander powder, turmeric powder, garam masala) one by one, stirring continuously over low flame until the raw aroma dissipates.
- Add the tomato pieces, stir well, cover with a lid, and cook over medium heat until the tomatoes soften, stirring occasionally to prevent sticking.
- Once the tomatoes are cooked and the oil starts to separate, add the cooked peas along with some hot water. Adjust the water to your consistency.
- Allow the mixture to boil for about 10 minutes over medium flame. Adjust salt to taste.
- After 10 minutes, mix well and transfer the peas masala to a serving dish. Serve hot with appam, chapathi, poori, batura, puttu, or your favorite bread.
Notes
Kerala Style Green Peas Curry – with Whole Spices – Variation #1
In this recipe, whole spices are predominantly used to create a flavorful base for the curry. This differs from other recipes where ground spices might be utilized instead.
Using whole spices provides a unique depth of flavor to the dish. When toasted or fried in oil, whole spices release their essential oils and aroma, infusing the curry with rich and complex flavors. Each whole spice contributes its distinct essence to the dish, enhancing its overall taste profile.
Overall, the use of whole spices in this recipe adds a layer of complexity and authenticity to the curry, setting it apart from other recipes that might rely solely on ground spices.
Ingredients
For the Whole Spice Mix
- 1 Cup dried green peas (200 gm)
- 2 pieces cinnamon stick
- 2 cardamom pods
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon whole black pepper seeds
- 1 teaspoon whole coriander seeds
For the Ground Mixture
- 1/4 cup grated coconut
- 2 teaspoons Kashmiri chili powder
For the Curry
- 3 tablespoons oil
- 3 cloves
- 2 onions, thinly sliced
- 2 green chilies
- 1 tomato, diced
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 1/2 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Direction
Preparing the Appam Batter
- Soak dried green peas for 6-8 hours
- Prepare Whole Spice Mix:
- Heat a pan and add cinnamon sticks, cardamom pods, cumin seeds, black pepper seeds, and coriander seeds.
- Toast the spices for about a minute until fragrant.
- Prepare Ground Mixture:
- Add grated coconut and Kashmiri chili powder to the toasted spices.
- Sauté for 30 seconds until the raw smell of the chili powder dissipates.
- Turn off the heat and let the mixture cool down.
- Grind the mixture into a fine paste.
- Prepare the Curry:
- Heat oil in a pan and add fennel seeds and cloves. Fry for 30 seconds.
- Add sliced onions and sauté until they begin to turn light golden brown.
- Stir in green chilies and diced tomato. Sauté for 1 minute.
- Add ginger-garlic paste and turmeric powder. Sauté until the raw smell disappears.
- Add soaked & drained green peas, the ground paste, water, and salt.
- Pressure cook for 3 whistles or until the green peas are tender.
- Garnish and Serve:
- Once cooked, garnish with fresh coriander leaves.
- Serve hot with rice or bread of your choice.
Kerala Style Green Peas Curry – one-pot method – Variation #2
The main difference in this recipe compared to others is the cooking method, it utilizes a single pot for cooking the entire dish. This one-pot method simplifies the cooking process and reduces the number of dishes needed for preparation.
The green peas are cooked in a pressure cooker after sautéing the spices, whereas in some other recipes, the green peas might be cooked separately. This method helps to ensure that the green peas are cooked thoroughly and become tender while absorbing the flavors of the spices and other ingredients in the curry.
Ingredients
- 1 1/2 cup Green Peas ഗ്രീൻപീസ്
- 3 Tablespoons Cooking Oil എണ്ണ
- 2 Nos Onion Medium size (250 gram) സവോള
- 2 Tomato (100 gm) തക്കാളി
- 7 Cloves Garlic വെളുത്തുള്ളി
- 1 1/2 inch Piece Ginger ഇഞ്ചി
- 2 Green Chilli പച്ചമുളക്
- 2 Teaspoon Salt ഉപ്പ്
- 2 Sprigs Curry Leaves കറിവേപ്പില
- 1½ Tablespoon Coriander Powder മല്ലിപ്പൊടി
- 1/2 Teaspoon Chilli Powder മുളകുപൊടി
- 1 Teaspoon Kashmiri chilly powder
- 1/2 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
- 1 Teaspoon Garam Masala ഗരം മസാല
- 3 cups Hot Water ചൂടുവെള്ളം
- 1/4 cup Coriander Leaves മല്ലിയില (Chopped)
Direction
- Soak the Green Peas:
- Soak the dried green peas for about 8 hours. Wash and drain them before use.
- Prepare the Ground Masala:
- Heat 3 tablespoons of oil in a pressure cooker.
- When the oil is hot, add chopped ginger, chopped garlic, and chopped green chilies.
- Stir for 30 seconds, then add chopped onions and 1 1/2 teaspoons of salt.
- Increase the heat to medium and sauté the onions until they turn golden brown.
- Add chopped tomatoes and sauté until they are well-cooked.
- Reduce the heat to low, then add coriander powder, chili powder, Kashmiri chili powder, and turmeric powder. Saute for 30 seconds, stirring continuously.
- Cook the Green Peas:
- Add the soaked green peas and 3 cups of hot water to the pan.
- Close the pressure cooker and cook on high flame until the first whistle.
- Reduce the heat to low and cook for 2 more whistles.
- Turn off the heat and let it sit for another 15 minutes. Open the pressure cooker carefully and check if the peas are cooked.
- If the peas are not cooked completely, cook for another whistle.
- Final Touch:
- Add chopped coriander leaves to the cooked peas.
- Mix well and serve hot.
Kerala style Green Peas Curry with Coconut Milk
This recipe includes the addition of coconut milk, adding richness and creaminess to the curry, which is a characteristic feature of Kerala-style cuisine.
Ingredients
- 1 cup Green Peas ഗ്രീൻപീസ്
- 2 Tablespoons Cooking Oil എണ്ണ
- 3 Nos Onion Medium size സവോള
- 3 Tomato തക്കാളി
- 6 Cloves Garlic വെളുത്തുള്ളി
- 1 1/2 inch Piece Ginger ഇഞ്ചി
- 2 Green Chilli പച്ചമുളക്
- 2 Teaspoon Salt ഉപ്പ്
- 2 Sprigs Curry Leaves കറിവേപ്പില
- 1½ Tablespoon Coriander Powder മല്ലിപ്പൊടി
- 1/2 Teaspoon Chilli Powder മുളകുപൊടി
- 1 Teaspoon Kashmiri chilly powder
- 1/2 Teaspoon Turmeric Powder മഞ്ഞള്പൊടി
- 1/2 + 1/4 Teaspoon Garam Masala ഗരം മസാല
- 3 cups Hot Water ചൂടുവെള്ളം
- 1/2 cup thick coconut milk
- 1/4 cup Coriander Leaves മല്ലിയില (Chopped)
Direction
- Soak the green peas for about 6-8 hours.
- In a pressure cooker, add the soaked green peas, 2 1/2 cups of water, and 1 teaspoon of salt. Close the pressure cooker and cook on high flame until the first whistle, then reduce the heat to low and cook for 2 more whistles. Turn off the heat and let it sit closed for another 15 minutes.
- Heat 2 tablespoons of oil in a pan. Add 1 small piece of chopped ginger, 6 cloves of chopped garlic, and 2 chopped green chilies. Sauté for about a minute.
- Add 3 sliced big onions to the pan. Sauté the onions until they turn golden brown.
- Reduce the heat and add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri chili powder, 1/2 teaspoon of chili powder, 1 1/2 tablespoons of coriander powder, and 1/2 teaspoon of garam masala. Sauté for about 30 seconds until the raw smell is gone.
- Add 3 medium-sized chopped tomatoes to the pan. Cook for about 5 minutes until the tomatoes are soft and well-cooked.
- Add the cooked green peas along with the water from the pressure cooker to the pan. Adjust the amount of water to about 2 cups if necessary.
- Let the mixture boil for about 10 minutes over medium flame, allowing the spices to infuse into the green peas. Adjust the consistency of the gravy by adding hot water if needed.
- Add 1/2 cup of thick coconut milk to the pan. Let it come to a gentle boil (no need to boil vigorously).
- Sprinkle 1/4 teaspoon of garam masala over the curry. Turn off the heat.
- Garnish with 1/4 cup of chopped coriander leaves.
It’s recommended to soak the green peas for at least 4 hours or overnight to soften them before cooking. However, if you’re short on time, you can skip the soaking process and cook them for a longer time in the pressure cooker.
Yes, you can skip the soaking process, but be prepared to cook the peas for a longer time in the pressure cooker to ensure they are fully cooked and tender.
You can substitute any neutral-flavored cooking oil such as vegetable oil or sunflower oil for coconut oil.
The spiciness of the curry can be adjusted to your preference by varying the amount of chilli powder and green chillies used. You can also deseed the green chillies for a milder flavor.
Yes, you can make the curry ahead of time and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.
This curry can be stored in an airtight container in the refrigerator for up to 3-4 days.
Yes, you can freeze leftovers of this curry in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
This curry pairs well with rice, chapathi, poori, appam, or any other Indian bread. It can also be served as a side dish with dosa or idli.
Yes, you can customize this curry by adding other vegetables such as potatoes, carrots, or bell peppers. You can also add protein sources like tofu, paneer for added texture and flavor.
Kitchen Tools
Many of our favorite kitchen tools are now available at our Amazon shop
