Bringing you a flavorful appetizer, snack or side dish: these Pan-fried Spicy Green Peas are the easiest Indian recipe to make and a delicious bite to eat. The sweetness of the peas and the acidity of the lemon make this recipe very fresh and mixes with the intense flavor of spices, with a most surprising result. Undoubtedly, due to its intense flavor, this recipe is a great representative of Indian cuisine (you can also find them as " batany fry ").

I love Indian cuisine, so full of flavour, color and life-changing recipes. I really feel that way: I didn't appreciate the power of spices or dare to try much until I became fond of an Indian restaurant during a time abroad. That was years ago, and since then I have been a great fan of her recipes and experimenting with spices.

Whether you want to get started with Indian cuisine or are simply looking for an easy, healthy and tasty appetizer , these Spicy Stir-fried Peas are a great solution.

Apart from serving them as the recipe says, you can use them to accompany a fish or meat dish, or you can mix them with pasta or rice. They will provide that green touch and flavor that you are looking for!

Spicy Sautéed Peas


  • 600 gr of green peas*
  • 2 tablespoons light olive oil
  • 3/4 teaspoon cumin seeds
  • 2 teaspoons fresh ginger (cut and finely chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/2 teaspoons green chile (cleaned, dried and finely chopped)
  • 2 tablespoons coriander leaves (clean and finely chopped)
  • 2 teaspoons lemon juice

*The peas can be frozen, fine or thick according to preference (I prefer to use the fine ones, they are sweeter)


  1. In a saucepan or small pot, boil the peas in salted water, until we see that they begin to appear done (you will notice that they begin to appear wrinkled or with hollow parts). Strain them and let them drain well or dry them.
  2. In a stainless steel skillet , add the two tablespoons of oil. When it starts to get hot, add the cumin seeds.
  3. When they start to open, add the ginger and chili, finely chopped or chopped.
  4. Let them fry for a few minutes and add the peas. Stir well and mix with the help of a spatula.
  5. Add the salt, lower the heat and let it cook for about 5 minutes.
  6. Add the pepper and coriander and stir again.
  7. Leave a couple more minutes, for the fire, add the lemon juice (squeeze half a lemon on top), stir to homogenize and you have your spicy peas ready.


  • These peas are delicious served hot and also at room temperature (you can prepare them in advance of the meal without any problem, they will be very tasty that way).
  • If you want to use fresh unboiled peas, you can follow the same recipe, but after adding the pepper and lemon, also add two fingers of water and keep the heat on. Cover the pan and let them simmer for about 10 minutes (then remove the lid and make sure the liquid evaporates completely, raising the heat if necessary)
  • These peas are delicious, whether taken as a first course, as an appetizer, to accompany a plate of meat or fish, or mixed with rice or pasta. You can also use them to fill a wrap or pancake with some chicken strips, among others.
  • If you are curious about Indian cooking, nothing like the Made in India book , a wonderful book.

Recipe with peas



Clàudia said:

Entonces Fernando tú cómo yo, amante de la cocina india. Pruébalo y verás cómo te gusta, a mi al menos me encanta (me gustan los guisantes y lo picante y y está receta lo tiene todo) !! Gracias y un saludo!

Claudia said:

Hola Álvaro, me temo que no! Son unos cuencos de mi madre que tienen un montón de años (tengo estos y el set de sangría), una joya! Pero me temo que no sabría ni dónde comprarlos a día de hoy. A ver si encuentro dónde conseguirlos para traerlos a la tienda :)


Me encantan las recetas indias y picantes. Los voy a hacer mañana!Gracias por la receta!

Alvaro said:

Me encanta ese cuenco de barro de la primera imagen. Los tenéis disponibles?

Un saludo

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