Quick Recipes with Peas
Quick Peas Recipe

Quick Recipes with Peas

How Versatile Peas are ! We have come up with recipes made out of Peas for Salad, Soup, Noodles, Rice, and Baked Pea dish.

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Abundantly rich in nutrients, Pea is the most commonly used vegetable in our kitchens. The round green beauties not only add flavour and taste to a dish but also make the dish look appetizing and give an aesthetic uplift to the dish. Mutter Paneer, Mutter Pulao, Mutter Mushroom, Mutter Nimona are the most common recipes made out of Peas. Learn to make some different recipes from Peas.

Peas and Beetroot Salad in Zesty Dressing


  • Pickled onions sliced – 1 small onion 
  • Beetroot boiled and sliced thinly – 1 medium
  • Peas blanched – 1 cup
  • Avocado – 1/4th 
  • Fresh fenugreek leaves whole – 1/4th cup

Zesty dressing 

  • Green chillies – 2 small
  • Lemon juice – 1 tbsp
  • Sugar – 1 tsp
  • Garlic minced – ½ tsp
  • Salt to taste
  • Pepper to taste
  • Olive oil – 1/4th cup


  • Combine all the salad ingredients.
  • Blitz in a mixer by slowly adding olive oil.
  • Keep the prepared dressing in the fridge till serving time.
  • Rapidly boil a cup and half of water and blanch the fenugreek leaves.
  • Immediately immerse in cold water and drain the leaves completely. 
  • In a mixing bowl, throw the beetroot slices and the peas.
  • Add half of the dressing and mix well.
  • Add the pickled onions.
  • Add avocado slices and half of the fenugreek leaves.
  • Pour the remaining dressing and mix well.
  • Transfer to a serving plate.
  • Scatter the remaining fenugreek leaves. Serve.

Serving Suggestion

  • Serve as a side dish with grilled chicken.
  • This salad can also be had as the main meal as it is nutrient rich.
  • To blanch the peas and fenugreek, while boiling water add a pinch of sugar.
  • Drain and immerse in ice cold water and quickly drain again.
  • This process will help in retaining the vibrant green color of the veggies.
  • In summers when you do not have access to fenugreek leaves, it can be replaced with any local available greens or small salad leaves.
  • Salad leaves will not be blanched and used.
  • Peas used can be fresh or frozen.
  • Dressing can last upto 5 days in the fridge.
  • For preparing the pickled onion, immerse onion slices in vinegar, garlic, pepper and salt for 10 to 15 minutes.

Recipe -2 Peas and Mint Soup

Peas and Mint Soup


  • Peas fresh or frozen-thawed – 2 cups
  • Mint leaves – 1 tbsp
  • Garlic minced – ½ tbsp
  • Onion chopped – 1/4th cup
  • Salt – as per taste
  • Black pepper – as per taste
  • Amul salted butter – 1.5 tbsp
  • Vegetable stock – ½ cup
  • Milk – ½ cup


  • Heat a deep pan and drop in the butter.
  • Immediately add the onion and garlic and saute for 3 to 4 minutes.
  • Add the peas and the vegetable stock. 
  • Add salt and pepper to taste and cook till the peas are done.
  • Add half of the mint leaves and cook further.
  • Cool and grind the prepared pea and mint mix.
  • Bring the mix back to the pan, add milk and cook on low flame just to warm up.
  • Serve garnish with cream from the milk and the mint leaves.

Serving Suggestion

  • Serve it with dinner rolls.
  • Half a cup of cream can be added for richness.
  • If vegetable stock is unavailable, it can be replaced with water.
  • Can be served as an evening snack or pre-dinner dish.
  • Since Amul salted butter is used in this recipe, be careful while adding salt.
  • This soup can be served chilled too, in that case, replace butter with olive oil.
  • Be careful after adding the milk, heat should be really low otherwise the milk can curdle.
  • Use cold milk to add to the recipe to avoid curdling of milk.

Recipe – 3 Peas and Carrot Rice

Peas And Carrot Rice


  • Carrots fingers cut into zig zag shape – 1 cup
  • Peas – 1 cup
  • Rice – 1 cup
  • Salt and pepper to taste
  • Fresh parsley minced – 1 tbsp
  • Olive oil – 2 tbsp
  • Garlic minced – ½ tbsp
  • Vegetable stock – 2 cups


  • Wash the rice, soak for 30 minutes.
  • Heat a broad pan and add olive oil.
  • Add minced garlic and saute.
  • Quickly add the carrots and the peas.
  • Add the drained rice.
  • Add salt, pepper and parsley.
  • Add vegetable stock, cover and cook for 10 to 12 minutes or till rice is done.

Serving Suggestion

  • Serve it as a main dish with grilled chicken or grilled tofu.
  • Use fresh parsley for color, fragrance, aroma and freshness.
  • Use arborio rice or any small grained rice for this recipe.
  • To prepare vegetable stock, pressure cook veggies like bottle gourd, turnip, potato in a litre of water along with salt, black pepper, bay leaf and cloves for 40 minutes.
  • Strain and use the stock. Stock can be prepared and kept in the fridge for upto 4 days.

Recipe – 4 Peas Sausages Noodles

Peas Sausage Noodles


  • Yellow pepper cut into triangles  – 1/4th
  • Carrot fingers –  1/4th  cup
  • Chicken sausages sliced – 1/4th cup
  • Peas blanched – ½ cup
  • Mushroom sliced – 1/4th cup
  • Garlic sliced – 8 to 10 cloves
  • Kashmiri red chillies – 2 chopped
  • Sesame oil – 2 tbsp
  • Boiled noodles – 1 cup
  • Salt and pepper to taste
  • Onion sliced – ½


  • Heat a wok, pour sesame oil and heat it up.
  • Add the sliced garlic and brown them.
  • Add sliced red chillies and cook further.
  • Add sliced onion and cook till translucent.
  • Add mushroom, salt and pepper and cook until browned.
  • Next add the carrots and the peas. Saute.
  • Add the chicken sausages, toss.
  • Add the boiled noodles and toss further.
  • Adjust the seasonings. Serve hot.

Serving Suggestion

  • Serve it with a soup on the side to complete a meal.
  • It can be garnished with chopped boiled egg, if served for breakfast.
  • Easy to prepare recipe is good for entertaining unexpected guests.
  • While boiling the noodles, add salt to taste in the water.
  • Peas can be fresh or frozen.
  • Button mushrooms are used for this recipe.
  • Use freshly crushed black pepper which will give a nice kick to the dish.
  • If you like corn, it can also be added to this recipe.
  • This dish will taste best when served immediately after preparation.

Recipe -5 Asparagus with Peas and Potatoes

Asparagus with Peas and Potatoes


  • Potatoes parboiled – 3 medium cut into thick roundels
  • Peas – 1 cup 
  • Asparagus – 4 
  • Cooking oil – 1 tbsp
  • Butter – 1 tbsp
  • Salt and pepper to taste


  • Heat a pan and add butter, saute the potato slices after seasoning it with salt and pepper.
  • Keep the browned potatoes aside.
  • Same pan add the oil and saute the peas after seasoning them with salt and pepper.
  • Blanch the asparagus.
  • In a baking tray, throw in the peas, top it with potato slices and the asparagus.
  • Bake in a preheated oven for 20 mins at 180 degrees. Serve.

Serving Suggestion

  • Serve with bread and soup for dinner.
  • For blanching asparagus, boil water, add a pinch of sugar and salt and immerse the asparagus. Cook for a minute and quickly rinse them in cold water.
  • Potatoes can be used with the skin.
  • Peas used is fresh although frozen peas can also be used for this recipe.
  • Grease the baking tray with oil.

Peas are found fresh in winters and people freeze it to use it all through the year. As you can see from the above recipes, Peas can be used variably. Hope you like the recipes. Do prepare the recipes and do not forget to click a picture and post it on our fb page of mishry moms. https://www.facebook.com/mishrymums/

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