Throughout the year I don’t get good fresh green peas and most of the time I use the frozen packs. But last two months every week I visited market did not forget to purchase green peas. I use green peas in dals, veg curries and parathas… Here is few recipes with green peas
Today I am sharing a restaurant style recipe with peas which we often see in menu of restaurant. I am talking about green peas masala. This is a very simple recipe though the list of ingredient is little long but I can assure, you will get all the ingredients in your pantry. 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. Green Peas Masala can be paired with any kind of Indian bread as well as jeera rice or ghee rice.
Green Peas Masala Recipe / Restaurant style Peas Masala Recipe / How to make Peas Masala
Onion – 3 medium, paste
Garlic – 4 to 5 pods, finely chopped
Green Chillies – 2
Ginger Paste – 11/2 teaspoon
Red Chilli Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1 teaspoon
Turmeric Powder – 1 teaspoon
Salt to taste
Sugar – 1/2 teaspoon
Coriander Leaves – chopped, 2 tablespoon
Cashew Nuts – 5 to 6
Curd – 2 tablespoon
Cinnamon – 1/2 inch stick
Cardamom – 2
Clove – 2
Bay Leaf – 1
Refined Oil – 2 tablespoon
Butter – 1 tablespoon
- 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.
- Heat oil in a pan and add bay leaf, cinnamon stick, cardamom and clove.
- 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.
N.B.: 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.