Restaurant Style Green Peas Masala

Restaurant Style Green Peas Masala - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2


  • Green Peas fresh/frozen - 1 cup
  • 3 Onion paste medium
  • 4 pods Garlic finely chopped
  • 2 Green Chillies
  • 11/2 tsp Ginger Paste
  • 2 Tomato puree big
  • 1/2 tsp red chili powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Garam Masala
  • 1-2 tsp Salt or as per taste
  • 1/2 tsp Sugar
  • leaves Coriander 2 tablespoon chopped
  • 5 cashews
  • 2 tbsp Curd
  • 1/2 inch Cinnamon
  • 2 Cardamom
  • 2 cloves - 2
  • 1 Bay Leaf
  • 2 tbsp Refined Oil
  • 1 tsp Butter


  • 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.

Recipe 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.

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4 from 1 vote

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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