Today i am sharing with you an easy to make tasty side dish for roti and parathas. I have learnt this curry from my mother in law. She makes this curry for the dinner with chapatis. I rarely use coconut milk or cream in this recipe. Because without that itself the curry tastes awesome.

It is a healthy protein rich curry perfect for diabetes patients too. It is a tasty curry made with the ingredients already available in our pantry. This would be definitely a satisfying and also a filling side dish.

Peas and Capsicum Masala Curry

Peas (Fresh/frozen/ dry)- 1 cup
Capsicum, cubed-1 medium
Oil- 3 teaspoons
Cinnamon, clove, cardamom, bay leaf- 3 each
Jeera/ Shahi jeera- 1/4 teaspoon
Onion, chopped-1 big
Ginger garlic paste- 1 teaspoon
Tomatoes, chopped-2
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 1/2 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/4 teaspoon
Cream- 1 tablespoon (or) coconut milk- 1/4 cup (optional)
Coriander leaves, chopped- 1 tablespoons


  • If you use dry peas soak the peas overnight or minimum 6 hours and pressure cook them with salt for 2 whistles on medium flame. If you use frozen peas thaw them before hand. For fresh peas add some water and salt; cook them for about 5 minutes.
  • Heat oil in a pan and add the cinnamon, clove, cardamom and jeera.
  • Once the roasted aroma arises add chopped onion with a pinch of salt and cook till soft. Now add the ginger garlic paste and cook till the raw smell leaves.
  • Add the chopped tomatoes and cook till it becomes mushy.
  • Add the capsicum and cook for 2 minutes.
  • Now add turmeric powder, chilli powder, coriander powder and garam masala powder and cook for fifteen seconds.
  • Add a cup of water and salt. Close with a lid and bring it to boil.
  • Now add the cooked peas and add some water if needed and mix well and close with a lid and cook well.
  • Now itself the curry tastes awesome with rotis and ready to serve. 
  • If you like to make the curry more creamy add some cream or some coconut milk and switch off the gas.
  • Garnish with some chopped coriander leaves before serving.
  • Note: For variation you could add some kasuri methi before switching off the gas.
  • You could use fresh thick creamy yogurt instead of cream.

Side dish for Roti and paratha