Pachai Pattani Masala Recipe | Green Peas Masala

 Green Peas Masala | Pachai Pattani Masala Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This is such a simple and easy sabzi or curry that goes very well as a side dish with chapati or phulka or Poori. Green Peas or pachai pattani is the main ingredient for this curry which is cooked, then stir-fried with onion, tomato, and spice powders. So easy to prepare within 15 minutes and the recipe does not require any grinding work. Furthermore, this curry can be used as a filling for Peas Masala Dosa and clubbed between 2 slices of bread as a sandwich. All the 3 types of peas (fresh, frozen, dry) can be used. But dry peas involve some prior work like soaking and pressure cooking. Do continue to reading for Faqs and tips

Continue reading for more interesting facts, tips, and FAQ…..

✔ About the Recipe

-A Simple, sabzi or curry that goes very well as a side dish with chapati or phulka or variety rice. Green Peas are cooked and stir-fried with onion, tomato, and spice powders. So easy to prepare within 15 minutes, the recipe does not require any grinding work.

✔ Fresh/Frozen or Dry Peas?
– All the 3 types of peas can be used. But dry peas involve some prior work like soaking and pressure cooking.

✔ Will the sabzi taste the same with dry peas?
-No, slightly differs in taste, tastes too good with fresh or frozen peas.

✔ Can I tweak the recipe?

Yes,

• Ghee can be used for seasoning, instead of oil
• Cumin seeds/Jeera can be used instead of fennel seeds for seasoning
• Coconut can be ground along with fennel seeds and shallots for a semi gravy version

Frequently Asked Questions

✔ Is Cooking time the same for fresh peas, frozen peas, and dry peas?
No, cooking time varies with peas types,

• Fresh peas take almost 10 minutes to turn soft
• Frozen peas take very little time to cook, as they are blanched ahead, then frozen, and hardly takes few minutes to turn soft.
• Dry peas have to soak and pressure cooked which almost takes 6 to 8 hours.

✔ Serving Suggestions

• Green Peas Masala goes very well with Phulka, Chapati, Lemon Rice, and Mint Pulao.

✔ Shelf Life

• Tastes better when eaten within 3 to 4 hours of cooking. Shelf life is less as we have coconut as an ingredient yet stays good under refrigeration for 1 day.

Check my other Green Peas Recipes like
1. Green Peas Kurma
2. Cabbage Green Peas Poriyal
3. Green Peas Sundal
4. Homemade Frozen Peas
5. Peas Pulao Recipe

Green Peas Curry

Pachai Pattani Masala Recipe | Green Peas Masala

Priya Santhamohan

Green Peas Masala | Pachai Pattani Masala Recipe is such a simple and easy sabzi or curry that goes very well as a side dish with chapati or phulka or Poori.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Curry Recipes, Side Dish

Cuisine South Indian

Servings 3 People

Calories 31 kcal

Equipment

• Stovetop
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1½ Cup Green Peas Link for Frozen peas
• 1 Onion
• 1 tsp Ginger Garlic Paste Link for Homemade Ginger- Garlic Paste
• 2 Tomato
• 2 Pinches Turmeric Powder
• 1½ tsp Chilli Powder
• 1 tsp Garam Masala Powder Link for Homemade Garam Masala Powder
• Salt As Required
• 1 Cup Water
• 3 tbsp Grated Coconut
• 2 tbsp Coriander Leaves For Garnishing

To Season / Temper

• 2 tbsp Oil
• 1 tsp Fennel Seeds
• 2 Small Piece Cinnamon
• 2 Cloves
• 2 Cardamon
• 1 Sprig Curry Leaves

Instructions

 

• For Seasoning / Tempering:

  Measure 1 tsp of fennel seeds, 2 small cinnamon pieces, 2 cloves, 2 cardamom pods, and 1 sprig of curry leaves.

  Quick Tips: Fennel seeds can be replaced with the same quantity of cumin seeds/jeera.
• Then, chop 1 onion and 2 ripe tomatoes finely. Also, measure 1 tsp of ginger-garlic paste.

  Notes: I used Homemade Ginger- Garlic Paste, do click the link here for the recipe.
• Spice Powders:

  Measure 2 pinches of turmeric powder, 1.5 tsp of chili powder, 1 tsp of garam masala powder, and required salt.

  Notes: I used Homemade Garam Masala Powder, it was more aromatic and spicy, so used 1 tsp. If you are using a store-bought one, increase the quantity to 2 tsp.
• Then, measure 1.5 cups of peas, 3 tbsp of grated coconut, and 2 tbsp of coriander leaves for garnishing.

  Notes: I used frozen peas (click the link here for the recipe). It can be substituted with fresh peas or dry peas too.

  But dry peas have to be soaked and pressure cooked.
• Heat 2 tbsp of oil in a pan. Then, add the fennel seeds, cinnamon, cloves, cardamom, and curry leaves. Give a stir in low flame, till a nice aroma is released.
• Now, add the onion and saute until translucent. Then, add the ginger-garlic paste and saute till the raw smell of the paste leaves.
• Add the tomatoes now. Furthermore, saute the tomatoes well, till the water oozes out and it turns mushy.
• Then, add the turmeric powder, chili powder, and garam masala powder.
• Stir for a while, till the raw smell of the spice powder leaves and the oil slightly separates.
• Now, add the frozen peas.
• Pour 1 cup of water and add the required salt.
• Mix everything well.
• Cook covered till it turns soft. As I have used frozen peas, they are tender and takes just under 10 minutes to cook.
• The water evaporates and the peas have turned soft and shrunken in size.
• Switch off the flame, then add the grated coconut and coriander leaves.
• Mix everything well.

  Serve this Pachai Pattani Masala Recipe with Coriander Rice.

Video

Notes

Tips for Green Peas Masala

1. I used Homemade Frozen peas. It can be easily replaced with fresh peas or dry peas.

2. If using dry peas, soak in water for 6 to 8 hours and pressure cook for 3 whistles or until soft. But this Green Peas Masala tastes too good with fresh or frozen peas.

3. Seasoning can be done with ghee too as it lends a wonderful aroma to the curry.

4. Fennel Seeds can be replaced with the same quantity of cumin seeds or jeera.

5. Even 1 tbsp of mint leaves can be used in seasoning to get a different flavor.

6. Adjust spice powders as per your taste for this Pachai Pattani Masala Recipe.

7. If you want more gravy, then increase 3 tomatoes in total.

8. Fresh peas takes almost 10 minutes to cook. Yet frozen peas take very little time to cook, as they are blanched ahead, then frozen, and hardly takes few minutes to turn soft. 

9. For a variation, grated coconut can be ground with 1/2 tsp of fennel seeds and 2 to 3 shallots.

10. This sabzi can be had as a side dish with Roti, Phulka, Chapati or with Lemon Rice also.

Keyword Green Peas Curry, Green Peas Masala, Pachai Pattani Masala Recipe

Pachai Pattani Masala Recipe

Method for Pachai Pattani Masala Recipe

1. For Seasoning / Tempering:
Measure 1 tsp of fennel seeds, 2 small cinnamon pieces, 2 cloves, 2 cardamom pods, and 1 sprig of curry leaves.
Quick Tips: Fennel seeds can be replaced with the same quantity of cumin seeds/jeera.

2. Then, chop 1 onion and 2 ripe tomatoes finely. Also, measure 1 tsp of ginger-garlic paste.
Notes: I used Homemade Ginger- Garlic Paste, do click the link here for the recipe.

3. Spice Powders:
Measure 2 pinches of turmeric powder, 1.5 tsp of chili powder, 1 tsp of garam masala powder, and required salt.
Notes: I used Homemade Garam Masala Powder, it was more aromatic and spicy, so used 1 tsp. If you are using a store-bought one, increase the quantity to 2 tsp.

4. Then, measure 1.5 cups of peas, 3 tbsp of grated coconut, and 2 tbsp of coriander leaves for garnishing.
Notes: I used frozen peas (click the link here for the recipe). It can be substituted with fresh peas or dry peas too.
But dry peas have to be soaked and pressure cooked.

5. Heat 2 tbsp of oil in a pan. Then, add the fennel seeds, cinnamon, cloves, cardamom, and curry leaves. Give a stir in low flame, till a nice aroma is released.

6. Now, add the onion and saute until translucent. Then, add the ginger-garlic paste and saute till the raw smell of the paste leaves.

7. Add the tomatoes now. Furthermore, saute the tomatoes well, till the water oozes out and it turns mushy.

8. Then, add the turmeric powder, chili powder, and garam masala powder.

9. Stir for a while, till the raw smell of the spice powder leaves and the oil slightly separates.

10. Now, add the frozen peas.

11. Pour 1 cup of water and add the required salt.

12. Mix everything well.

13. Cook covered till it turns soft. As I have used frozen peas, they are tender and takes just under 10 minutes to cook.

14. The water evaporates and the peas have turned soft and shrunken in size.

15. Switch off the flame, then add the grated coconut and coriander leaves.

16. Mix everything well.

Serve this Pachai Pattani Masala Recipe with Coriander Rice.

Green Peas Masala Recipe