Tiny, tender green peas are prized for their natural sweetness, vibrant colour and versatility. A winter favourite in India, they feature in everything from curries and pulaos to chaats and festive dishes. Fresh or frozen, peas remain a kitchen staple year-round.
Versatile Green Peas
Peas are both a comfort and gourmet ingredient. “Their natural sweetness and texture make them adaptable, working equally well in curries, pulao, kebabs and kachoris, while fitting seamlessly into soups, purees and contemporary dishes. From everyday favourites like aloo Matar to special-occasion recipes, peas bring character to every plate. Peas are ideal for plant-based menus, offering flavour, texture, protein and fibre. Their culinary versatility makes them a natural fit for everything from kebabs and patties to soups and salads,” says Chef Syamal Raju Annamneedi, Corporate Chef at Ironhill India.
Green & Appealing
Green peas are woven into regional cuisines throughout India, with each area giving them a distinct character. “North India is known for classics such as matar paneer and matar paratha, while Maharashtra enjoys spicy vatana usal. In Gujarat, peas feature in kachoris, and in the South, they are added to pulaos, kurmas and masala curries. Their appeal lies in pairing effortlessly with Indian spices, coconut-based gravies and rich tomato-onion masalas,” says Padmini Lakkimsetty, blogger based in Bengaluru, who shares her recipes on Instagram @the_aromatic_plate.
Peas-ful Desserts
Green peas have a mild natural sweetness and creamy texture that make them well suited to desserts. “In preparations such as kheer and halwa, they blend easily with milk, ghee, sugar and cardamom, while their vibrant green colour adds visual appeal. Their subtle flavour also works well in modern desserts such as cheesecakes, mousses and macarons, offering a fresh twist on familiar ingredients,” says Padmini.
Global Favourite
Few ingredients adapt to global and Indian cuisines as effortlessly as green peas. “They mix well in global-desi cooking because their familiar flavour works across cuisines. Examples include green pea hummus with Indian flatbreads, green pea and mint soup laced with roasted cumin, pea risotto with Indian spices, and matar ka nimona, a traditional pea-based dish with the heartiness of a stew,” says Amit Dean, Executive Sous Chef, Novotel Hyderabad Convention Centre.
Desi Twist
Adapting global pea dishes for Indian palates means subtle flavour adjustments that feel familiar without changing the essence of the recipe. “Green peas go well with roasted cumin, black pepper, ginger and green chilli, which add depth without overpowering their sweetness. Pea soup can be enhanced with mint and cumin, while pea hummus benefits from a touch of chilli and lemon. Texture also matters, with whole peas adding bite and ingredients such as mustard seeds or curry leaves lending a familiar aroma,” says Dean.
Pods & Skins
During winter, fresh pea pods and skins are often used in chutneys, sabzis and parathas. “Rich in fibre and flavour, the tender skins add texture to dishes and highlight a time-honoured approach to cooking that values every part of the ingredient. These methods show how sustainability and flavour have long gone hand in hand,” adds Syamal.
Small Peas, Big Benefits
Green peas are a healthy choice to eat daily. “Green peas are a nutritious source of plant protein, fibre and essential nutrients. Their affordability and versatility make them easy to include in everyday meals, from pulao and poha to soups and mixed vegetables. While peas should not be relied on as the sole protein source, pairing them with dals, chickpeas, soy, paneer or curd can help create balanced, protein-rich meals,” says Amreen Sheikh, Chief Dietitian, KIMS Hospitals, Thane.
Fresh, frozen and canned peas all offer nutritional benefits. “Frozen peas retain much of their goodness, fresh peas are best enjoyed soon after harvest, and canned peas provide convenience, though they may contain added sodium. To preserve nutrients, cook peas briefly with minimal water and avoid overcooking, which can reduce vitamin C levels,” concludes Sheikh.
Green Peas Kebab (Hara Bhara Kebab)
(Courtesy Syamal Raju Annamneedi, Corporate Chef, Ironhill India)
Ingredients
• 200 g green peas
• 100 g beans
• 100 g spinach
• 100 g potatoes, boiled and mashed
• 2 green chillies
• 1 tsp ginger
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp chaat masala
• 2 tbsp fresh coriander
• 2- tbsp cornflour
• Salt and Oil as required
Method
1. Blanch the peas, beans and spinach separately until tender. Drain and squeeze excess water from the spinach and chop.
2. Mix the peas, beans, spinach and potatoes with green chillies, ginger, cumin powder, garam masala, chaat masala, coriander and salt.
3. Add corn flour to bind. Shape into flat round kebabs. Shallow-fry in oil until golden and crisp on both sides.
Their culinary versatility makes them a natural fit for everything from kebabs and patties to soups
and salads.”
— Syamal Raju Annamneedi, Corporate Chef, Ironhill India
Creamy Green Peas Masala Curry
(Courtesy: Padmini Lakkimsetty, blogger (@the_aromatic_plate)
Ingredients
• 2 cups green peas
• 2 onions
• 2 tomatoes
• 1 tbsp ginger-garlic paste
• 2 green chillies
• A handful of coriander leaves
• A few mint leaves
• 8 cashews
• 2 cloves
• 1 small cinnamon stick
• 2 tbsp oil
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
Method
1. Blend the green chillies, coriander, mint, ginger and garlic into a smooth paste.
Blend the soaked cashews with tomatoes, cloves and cinnamon.
2. Sauté the onions until golden, then add the herb paste and cook. Stir in the tomato-cashew mixture and cook until the oil separates. Add the turmeric, red chilli powder, coriander powder and salt.
3. Add the peas and enough water for the desired consistency. Cover and cook until tender. Finish with garam masala and fresh coriander.
In Gujarat, peas feature in kachoris, and in the South, they are added to pulaos, kurmas and masala curries.”
Padmini Lakkimsetty, blogger, @the_aromatic_plate
Green Pea Hummus
(Courtesy: Amit Dean, Exec. Sous Chef, Novotel Hyderabad Convention Centre)
Ingredients
• 500g green peas
• 200g boiled chickpeas
• 80g tahini
• 60ml extra virgin olive oil
• 50ml lemon juice
• 10g garlic
• 3g cumin powder
• Salt as required
• 1tsp black pepper
• 50 ml ice-cold water
Method
1. Blanch the peas for 3 minutes, then refresh in ice water and drain.
2. Blend the tahini and lemon juice until smooth. Add the chickpeas,
peas, garlic, cumin, salt and pepper, and blend until creamy.
3. Add the olive oil and enough cold water to achieve a smooth consistency. Adjust the seasoning and garnish with olive oil and a few peas before serving.
Pairing them (peas) with dals, chickpeas, soy, paneer or curd can help create balanced, protein-rich meals.”
Amreen Sheikh, Chief Dietitian, KIMS Hospitals, Thane
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: deccanchronicle.com
