Creamy Green Peas Masala: Restaurant-Style Indian Side Dish

50 minutes

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Creamy Green Peas Masala: Restaurant-Style Indian Side Dish - Plattershare - Recipes, food stories and food lovers

4.60 from 5 votes
Indian

About Creamy Green Peas Masala: Restaurant-Style Indian Side Dish

Indulge in the rich, creamy flavors of this Restaurant-Style Green Peas Masala, a delectable Indian side dish that elevates any meal. Perfectly complementing Indian breads like naan or roti, it also pairs wonderfully with jeera rice or ghee rice. This recipe brings the taste of your favorite restaurant home, effortlessly.
While the ingredient list may seem extensive, most spices are pantry staples, making this recipe surprisingly accessible. The secret to its luxurious, silky-smooth gravy lies in the cashew and yogurt base, adding a depth of flavor that's hard to resist.
Whether you opt for fresh or frozen peas, this recipe guarantees restaurant-quality results. Get ready to impress your family and friends with this simple yet elegant side dish!
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Recipe Time & More

Prep20 minutes
Cook30 minutes
Total50 minutes
Calories350 kcal
Serves2
Served AsDinnerLunch
Recipe TasteCrunchySaltySavourySourSpicySweetTangy

Ingredients
 

Aromatics & Spices

Main Ingredients

  • 1 cup Peas fresh or frozen, green
  • 2 Tomatoes pureed, ripe

Spices & Seasoning

Cashew & Yogurt Paste

  • 5 Cashews soaked in warm water for 15-20 minutes
  • 2 tbsp Yogurt

Garnish

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Instructions
 

Prepare the Peas

  • Pressure cook the green peas for 2 whistles. Once the pressure releases naturally, drain the water and set aside.

Make the Cashew-Yogurt Paste

  • Soak the cashews in warm water for 15-20 minutes. Drain and blend them smoothly with the yogurt in a blender.

Sauté Aromatics

  • Heat oil in a pan over medium heat. Add cinnamon, cardamom, cloves, and bay leaf. Sauté until fragrant (about 30 seconds).

Cook the Onions and Garlic

  • Add the chopped onions and sauté until golden brown. Then, add the garlic and green chilies and sauté for another minute.

Add Spices and Tomatoes

  • Stir in the ginger paste and cook for 30 seconds. Add the tomato puree and cook until the raw smell disappears, about 5 minutes.

Bloom the Spice Powder

  • Add the red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, salt, and sugar. Mix well and cook for 1-2 minutes, adding a tablespoon of water if needed to prevent burning.

Simmer and Thicken

  • Add 1 cup of water (adjust for desired consistency) and bring to a simmer. Cook for 3-4 minutes.

Incorporate Cashew-Yogurt Paste

  • Stir in the cashew-yogurt paste. Cook for 2-3 minutes, stirring continuously to prevent curdling.

Add Peas and Finish

  • Gently fold in the cooked green peas. Simmer on low heat for 5 minutes.

Garnish and Serve

  • Remove from heat and stir in the butter. Garnish with chopped coriander leaves. Serve hot with roti, naan, or rice.

Recipe Notes

Expert Tips for the Perfect Green Peas Masala

  • For an even creamier gravy, add 1-2 tablespoons of heavy cream at the end.
  • Adjust the amount of red chili powder according to your spice preference. Start with less and add more as needed.
  • If using frozen peas, ensure they are completely thawed before adding them to the gravy to prevent it from becoming watery.
  • For a deeper flavor, roast the spices lightly in a dry pan before adding them to the gravy.

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4.60 from 5 votes

Recipe Nutrition

Calories: 350kcalCarbohydrates: 37gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 8mgSodium: 1949mgPotassium: 599mgFiber: 11gSugar: 15gVitamin A: 1081IUVitamin C: 50mgCalcium: 122mgIron: 3mg

Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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