Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Green Peas Masala Curry

Cooked low and slow until the masala melds into the gravy, this mixed curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

2 cup Green peas cooked
2 nos Onion
1 nos Tomato
Garlic ginger paste - 1 tbsp
4 nos Green chillies
1 tbsp Coriander powder
1/2 tbsp Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Garam masala
1 tsp Mustard seeds
Curry leaves A, a few
Coriander leaves — for garnishing
3 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
Heat 2 tbsp of oil in a pan or kadai.
Step 2
Add garlic-ginger paste.
Step 3
When a good aroma comes, add sliced onion and green chillies.
Step 4
Cook until they change colour.
Step 5
Add tomato into it.
Step 6
Add all the powders and give it a good stir for 1 min.
Step 7
Add the green peas and add 1 cup of water and leave it for boiling.
Step 8
When the gravy becomes thicker, switch off the stove.
Step 9
In another pan, heat 1 tbsp of oil and allow to crackle the mustard seeds and curry leaves and add this to the curry.
Step 10
Garnish the curry with chopped coriander leaves.
Step 11
Goes well with chappathi, vellayappam and puttu.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Yummy Panner Biriyani

It is an easy and tasty recipe.It is good for giving kids lunch box.it is simple to prepare.Taste is delicious.

10 min|2 servings|4

Main Course

Yummy Mutton Masala

Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward pa...

25 min|4 servings|4

Main Course

Yoghurt Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh i...

2 min|2 servings|5

Main Course

Yummy Fruit Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh i...

20 min|4 servings|5

Main Course

Green Peas Masala Curry

Ingredientsfor 4 servings

2 cup Green peas cooked
2 nos Onion
1 nos Tomato
Garlic ginger paste - 1 tbsp
4 nos Green chillies
1 tbsp Coriander powder
1/2 tbsp Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Garam masala
1 tsp Mustard seeds
Curry leaves A, a few
Coriander leaves — for garnishing
3 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
Heat 2 tbsp of oil in a pan or kadai.
Step 2
Add garlic-ginger paste.
Step 3
When a good aroma comes, add sliced onion and green chillies.
Step 4
Cook until they change colour.
Step 5
Add tomato into it.
Step 6
Add all the powders and give it a good stir for 1 min.
Step 7
Add the green peas and add 1 cup of water and leave it for boiling.
Step 8
When the gravy becomes thicker, switch off the stove.
Step 9
In another pan, heat 1 tbsp of oil and allow to crackle the mustard seeds and curry leaves and add this to the curry.
Step 10
Garnish the curry with chopped coriander leaves.
Step 11
Goes well with chappathi, vellayappam and puttu.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.