Almond (Badam) – Peas Masala

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Almond-Peas Masala 

How long it takes: 45 minutes

Number of servings: 2-3

Badam/Almonds/Badami  in Konkani, English and Kannada respectively are used to improve the texture and consistency of most gravies, as an alternative to cashews. I find that almond-based gravy tastes better and is also healthier (than cashews).  Today I am sharing this recipe for Badam-Peas masala which can be relished by adults and kids since it is light on the appetite, not too spicy, but very tasty.

What you need to have:

1. Fresh Green Peas – 1 cup

2. Bay leaf – 1-2

3. Cumin seeds – 1/2 Teaspoon

4. Chopped Onions – 1/4 Cup

5. Green chilly – 2 (less spicy)

6.  Almonds – 10-12

7. Milk – 2 Cups

8. Oil – 2 Teaspoons/ Pure ghee

9. Chopped Cilantro – A handful

10. Salt – To taste

Fresh Green Peas

Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peel and chop onions lengthwise. Wash and chop coriander/cilantro and slit green chilli. Soak almonds in water for an hour and peel it and keep aside as shown in image-2.

2. Cook green peas in cooker adding a little salt till done. Grind peeled almonds in the mixer with required quantity of milk till smooth.

Peeled almonds being ground with milk

3. Place a skillet with 2 Teaspoons of cooking oil in it on medium flame. When hot, add bay leaf (tejpatta) to it after frying for a bit, add cumin seeds.  When they splutter, add slit green chilli and chopped onions and fry till transparent.  Adding salt to it helps prevent it from getting burnt.

Seasoning of the dish in progress

4. When onions turn transparent, add ground almond milk mixture to the skillet and stir well for a while till the gravy thickens.

Ground almond milk mixture being added to the seasoning

5. Add cooked green peas from step-2, the remaining quantity of milk and also a little water if necessary to adjust the gravy to the required consistency.

Cooked Peas being added to the gravy

6. Adjust the consistency of the gravy and decorate with chopped cilantro while transferring it to a bowl.

Almond Peas Masala

7. Enjoy with either Roti or Chapati.  Yummmmmmmmmmmmmm

Almond-Peas Masala with Chapati

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. Use fresh green peas as they enhance the flavour of the dish.

2. I have used branded milk for the dish. Any thick milk will serve the purpose.


4 thoughts on “Almond (Badam) – Peas Masala

    radha said:
    January 17, 2012 at 12:28 pm

    Looks good. A different type of curry from the usual tomato-onion masala

      prathibalrao responded:
      January 17, 2012 at 6:42 pm

      Hi Radha,
      I tried at home and was liked by one and all, so thought of sharing with my fellow bloggers. Do try out!!!!!

    Priya said:
    January 17, 2012 at 6:02 pm

    Wow wat a rich looking peas masala, super delicious side dish for rotis.

    The Steaming Pot said:
    January 17, 2012 at 6:22 pm

    Peas and almonds – what a tempting combination! Bookmarking your recipe, will try it one of these days. Thanks!

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