Indian Spiced Peas

A quick, flavor-packed side that turns simple peas into something special. Peas, red pepper, and onion simmer with garlic, ginger, and warm spices to create a vibrant, curry-like dish with a silky sauce—ready in about 20 minutes.

Course Side dishes

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 216

Author Janette

Ingredients

2 tablespoons vegetable oil
½ cup (64 grams onion) quartered and thinly sliced
½ red bell pepper thinly sliced
2 garlic cloves grated or finely chopped
½ teaspoon fresh ginger grated
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground coriander
1½ teaspoons garam masala
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon tomato paste/puree
¾ cup (180 ml) water
2 cups (270 grams) peas fresh or frozen (no need to defrost)
2 teaspoons fresh mint chopped

Instructions

To a large pan, heat the oil over medium heat.
Add the onion and pepper and cook until softened, about 8 minutes. Stirring often.
Turn down the heat to low. Add the garlic, ginger, cumin, turmeric, coriander, garam masala, salt and pepper. Stir well and mix into the vegetables, cook for 2 minutes. Watch the heat and don’t brown the garlic, this is just to cook the garlic and spices. Stir in the tomato paste/puree and mix well into the spices.
Add the water and stir well so the spices and tomato blend into the water to make a sauce. Stir in the peas. Turn up the heat slightly to a low boil and cook until the peas are warmed through and the sauce thickened slightly. Don’t let the sauce dry out. Taste and add more salt if needed. Serve warm, garnished with the mint.

Video

Notes

Nutrition