Indian Green Peas Masala Recipe

Green peas: These can be fresh or frozen, adding a sweet and tender element to the dish.

Onion: Finely chopped to provide a base of flavor and texture.

Tomatoes: Chopped and cooked until soft, they add a tangy richness.

Ginger-garlic paste: A blend of fresh ginger and garlic, essential for depth of flavor.

Cumin seeds: Adds a warm, earthy aroma when spluttered in hot oil.

Turmeric powder: Provides a vibrant color and subtle earthiness.

Red chili powder: Adds heat and a touch of smokiness.

Garam masala: A spice blend that brings warmth and complexity.

Oil: Used for sautéing and bringing all the flavors together.

Salt: Enhances and balances the flavors of the dish.

Cilantro: Freshly chopped for a bright, herbaceous garnish.

When sautéing the onions, make sure to cook them until they are a deep golden brown. This caramelization process enhances the sweetness and depth of flavor, which forms the base of the masala. Additionally, when adding the ginger-garlic paste, cook it just until the raw smell disappears to avoid any bitterness.

• green peas - Substitute with edamame: Edamame has a similar texture and slightly sweet flavor, making it a good alternative.

• onion - Substitute with shallots: Shallots have a milder taste and can provide a similar depth of flavor.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not available, offering a similar taste and consistency.

• ginger-garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can provide a more intense flavor.

• cumin seeds - Substitute with ground cumin: Ground cumin can be used in place of seeds, though it will have a slightly different texture.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used as a direct replacement.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile may differ slightly.

• oil - Substitute with ghee: Ghee can add a richer flavor and is commonly used in Indian cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different color and taste.

• cilantro - Substitute with parsley: Parsley can provide a fresh, green garnish, though it has a different flavor profile.

• Allow the Indian Green Peas Masala to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled masala into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The masala will stay fresh for up to 3-4 days.
• For long-term storage, consider freezing the masala. Use a freezer-safe container or a heavy-duty freezer bag. If using a bag, squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date of preparation. This helps you keep track of how long the masala has been stored.
• When ready to use, thaw the frozen masala in the refrigerator overnight. This gradual thawing helps retain the texture and flavor.
• Reheat the masala on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water to restore its consistency.
• Garnish with fresh cilantro before serving to revive the dish's vibrant flavors and appearance.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of oil or a few tablespoons of water to prevent sticking.
  3. Add the leftover Indian Green Peas Masala to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the peas are heated through.
  6. Garnish with fresh cilantro before serving.

• Microwave Method:

  1. Place the leftover Indian Green Peas Masala in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on high for 2-3 minutes.
  4. Stir the masala halfway through to ensure even heating.
  5. Check if the peas are hot enough; if not, heat for an additional 1-2 minutes.
  6. Garnish with fresh cilantro before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Indian Green Peas Masala in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes.
  5. Stir halfway through to ensure even heating.
  6. Garnish with fresh cilantro before serving.

• Instant Pot Method:

  1. Set the Instant Pot to the sauté mode.
  2. Add a splash of oil or a few tablespoons of water.
  3. Add the leftover Indian Green Peas Masala to the pot.
  4. Stir occasionally to ensure even heating.
  5. Sauté for about 5-7 minutes until the peas are heated through.
  6. Garnish with fresh cilantro before serving.

• Pan: Used for heating oil and cooking the masala mixture.

• Spatula: Essential for stirring and sautéing ingredients to ensure even cooking.

• Knife: Necessary for finely chopping onions and tomatoes.

• Cutting board: Provides a stable surface for chopping vegetables.

• Measuring spoons: Used to measure out spices like cumin seeds, turmeric powder, red chili powder, and garam masala.

• Measuring cups: Useful for measuring the green peas.

• Bowl: Handy for holding chopped vegetables before they are added to the pan.

• Lid: Used to cover the pan while cooking the peas to ensure they become tender.

• Serving spoon: For serving the finished dish.

• Cilantro chopper: Optional, but useful for finely chopping cilantro for garnish.

Use frozen peas: Frozen green peas cook faster and eliminate the need for shelling.

Pre-chop ingredients: Finely chop onions and tomatoes in advance to streamline the cooking process.

Ginger-garlic paste: Use store-bought ginger-garlic paste to save time on peeling and grinding.

One-pot cooking: Use a single pan to reduce cleanup time.

Batch cooking: Double the recipe and freeze portions for quick future meals.

Use a food processor: Quickly chop onions and tomatoes using a food processor.