Restaurant Style Green Peas Masala

4 from 1 vote

Advertisement
Restaurant style Green Peas Masala is a delicious side dish which can be paired with any kind of Indian bread as well as jeera rice or ghee rice. This is a very simple recipe though the list of ingredient is little long but most of the ingredients are easily available in our kitchen. The texture of the gravy is creamy, silky and smooth. I have used cashew paste and curd which give this kind of texture to the gravy. You can prepare this dish either with fresh green peas or with frozen peas.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Served AsDinner, Lunch
CuisineIndian
Servings 2
Advertisement

Ingredients
  

  • Green Peas Fresh/Frozen - 1 cup
  • Onion - 3 medium paste
  • Garlic - 4 to 5 pods finely chopped
  • Green Chillies - 2
  • Ginger Paste - 11/2 teaspoon
  • Tomatoes - 2 big puree
  • Red Chilli Powder - 1/2 teaspoon
  • Coriander Powder - 1 teaspoon
  • Cumin Powder - 1 teaspoon
  • Turmeric Powder - 1 teaspoon
  • Garam Masala Powder - 1/2 teaspoon
  • Salt
  • Sugar - 1/2 teaspoon
  • Coriander Leaves - chopped 2 tablespoon
  • Cashew Nuts - 5 to 6
  • Curd - 2 tablespoon
  • Cinnamon - 1/2 inch stick
  • Cardamom - 2
  • cloves - 2
  • Bay leaf - 1
  • Refined Oil - 2 tablespoon
  • Butter - 1 teaspoon
Advertisement

Instructions
 

  • Pressure Cook green peas for 2 whistles and once the pressure releases, drain the water and keep aside.
  • Soak the cashew nuts for 15 to 20 minutes and grind them along with curd to make a smooth paste.
  • Once they start crackling add chopped garlic and sauté for sometime.
  • Next add onion paste and cook until the paste starts changing the colour to golden.
  • After that add ginger paste and mix well.
  • Next add tomato puree and cook until the raw smell is gone.
  • Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder and salt to taste.
  • Mix them well and if required add 2 tablespoon of water to the mixture to avoid burning of the spices.
  • Once the spices are well cooked, add required water to get a running consistency. Boil for 3 to 4 minutes.
  • Next add the cashew-curd mixture (paste) and stir continuously for the proper mixing.
  • Now add the peas and cook under low flame for 5 minutes.
  • Finally switch off the gas and add a dollop of butter and chopped coriander leaves on top. Serve it hot with roti or rice.

Notes

If you are using frozen peas you can use them after blanching or just put a single whistle in pressure cooker.
You can also use fresh cream on top for garnishing purpose.

Please appreciate the author by voting!

4 from 1 vote
Advertisement

Featured Recipes

Guava Chutney

January 25, 2024

Vegetarian

Something that no South Indian can do serve without sambar, rasam n yes chutney. So I made this guava chutney…

Cape Gooseberry Salsa

Cape Gooseberry Salsa

February 26, 2024

Vegan

Some quick chopping and mixing, and voila! You have this delicious and lovely salsa ready to go with whatever you…

Kaju Katli

May 11, 2022

Vegetarian

Kaju katli or kaju barfi is a well known sweet in all over India, but it is extremely popular in…

Featured Articles

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.

Leave a Reply