Pepper Peas Masala | Pattani Milagu Masala

July 15, 2022

Pattani Milagu Masala is a flavourful peas curry with freshly ground pepper, fennel and spices. It is a creamy gravy that will be excellent with rotis, parotas or even plain ghee rice! It is also a quick dish and takes only 20 minutes to make. Other than peas, you will only require onions, tomatoes, some basic spices!

Today’s lunch was such a quick meal! I did it in 30 minutes, in between work/calls and hundred other things. To make that happen, I used frozen peas. If you have access – you can also use fresh ones in this recipe. I can only imagine it being better. We will make a freshly ground masala. Fret not, it is a handful of ingredients and even with that extra step, this is a quick dish.

What is in this Pepper Peas Masala?

  • onions, tomatoes, ginger, garlic – basic vegetables for any gravy!
  • peas – obviously!
  • curry leaves – i feel this adds a key flavour, so dont skip it.
  • dry spice powders – kashmiri chilli powder for colour, a little turmeric and generous amount of coriander powder
  • dry spices – cinnamon, cloves, fennel, pepper
  • cashews – to thicken the gravy and make it rich

My rotis and sabzi game has improved so much since I first began to cook. In the initial years, I’d struggle to make the dough right and later to make the rotis soft. I also doused my rotis in ghee ( which is amazing, just not what I like now). There’s only one person I have to credit for my rotis game – Arun! Before we got married, I had this amazing Delhi roommate who made the softest phulkas ever and because she is a sweetheart, she also made them for me on demand. I never bothered to learn, ofcourse. Enter Arun – He also had a delhi roommate whose wife made rotis every day. This guy bothered to learn what I didn’t and a month into our marriage, he impressed me with the puffiest phulkas! Who ever would have thought?

And like all good things, we shared knowledge and I learnt to make rotis. OKK, now off to this amazing recipe! This recipe is inspired from here.

Pepper Peas Masala

A peas masala flavoured with pepper, fennel, cinnamon and spices in a rich cashew gravy. Goes well with rotis, parotas or even ghee rice and pulaos.
Course Main Course
Cuisine Indian
Cook Time 20 minutes
Servings 2


  • 2 tbsp oil
  • ½ cup onions finely chopped
  • ½ cup tomatoes finely chopped
  • ½ tbsp ginger finely chopped
  • ½ tbsp garlic finely chopped
  • 5-6 curry leaves
  • tsp coriander powder
  • ½ tsp kashmiri chilli powder only for colour
  • ½ tsp turmeric powder
  • ½ tsp garam masala optional – I usually don't add but if you like the taste, do add.
  • 1 cup frozen green peas read notes for how to use fresh and dry peas

For spice mix

  • 8-10 cashews
  • 2 tsp pepper
  • 1 tsp fennel
  • ½ inch cinnamon stick
  • 2 cloves
  • 2 cardamom pods


Making the masala

  • To a dry pan, add all ingredients listed under masala and fry on a low flame for 2-3 minutes. Grind to a smooth powder and keep aside.
    I used roasted cashews today. If you are using raw ones, add cashews first and after a minute, add the rest of ingredients.

Making Pepper Peas Masala

  • To a pan, add oil and once it heats up add the ginger, garlic and curry leaves. After 30 seconds, add onions and let it cook until translucent.
  • Add tomatoes and cook till it turns mushy. It helps to add a little salt.
  • Once the tomatoes are mushy, add the spice powders – turmeric, chilli powder and corainder powder. Mix well and add ½ cup water. Close and let the masala cook for 3-4 minutes on a low to medium flame.
  • Open and add frozen peas. Mix well and add another ½ cup water. Let it come to a boil and simmer.
  • Now, add the cashew-pepper-fennel spice mix. The gravy will thicken on adding since this has cashews. So, the water in the earlier stages is necessary.
  • Mix well and cook for a minute only. Turn off the flame and close with a lid. Serve after 5 minutes. Garnish with more fresh curry leaves.


  • If using fresh shelled peas, add just after the spice powders and add a cup of water. Close and cook. Fresh peas cook quickly too so about 7-8 mins should do.
  • If using dry peas, soak overnight and pressure cook for 3-4 whistles and add after the onion tomato mix is fully cooked.

It is surprising to me how many peas recipes are on this blog! I use it often, especially in my WFH lunches because of how versatile it is. We can all do with more peas ( and peace!) in our lives, right? Here are more peas recipes for you!

Want more ‘peas’full recipes?

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

Love this post? Here are some links if you would like to share it with your friends:

You Might Also Like

No Comments

Leave a Reply

Recipe Rating