Restaurant Style Green Peas Masala Recipe
Restaurant Style Green Peas Masala is a delicious curry/gravy of green peas prepared restaurant style in a cashew onion gravy, topped with butter and garnished with coriander leaves. Serve it with Tawa Paratha and Raita of your choice.In association with Preethi Kitchen Appliances
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 a 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.
If you like this recipe of Restaurant Style Green Peas Masala, here are a few more Green Peas recipes
- 1 cup Green peas (Matar)
- 3 Onions , ground into a paste
- 5 cloves Garlic , finely chopped
- 2 Green Chillies
- 1-1/2 teaspoon Ginger , finely chopped
- 2 Tomatoes , pureed
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- Salt , to taste
- 1/2 teaspoon Sugar
- Coriander (Dhania) Leaves , finely chopped
- 6 Cashew nuts
- 2 tablespoons Curd (Dahi / Yogurt)
- 1/2 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 2 tablespoons Cooking oil
- 1 tablespoon Butter
How to make Restaurant Style Green Peas Masala Recipe
To begin making Restaurant Style Green Peas Masala, we have to first cook the peas.
Pressure cook the green peas along with 2 tablespoons water for 1 whistle. Release the pressure of the cooker immediately. Keep the cooked peas aside.
Meanwhile, soak cashew nuts in warm water for 15 minutes.
Once the cashews have softened, add them to a mixer and grind them along with curd to make a smooth paste.
In a heavy bottomed pan, heat oil on medium flame. Once the oil is hot, reduce it to a low flame, add bay leaf, cinnamon stick, cardamom and cloves.
Once the aroma of the spices start wafting in the air, add chopped garlic & ginger and sauté until the raw smell goes away. This will take about a minute or two.
Next, add onion paste, tomato puree and saute until the raw smell of onions goes away. This will take about 5 minutes.
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 add 2 tablespoons of water to the mixture to avoid burning of the spices.
Once the spices are well cooked, add required water to get the required consistency of your choice. Boil for 3 to 4 minutes.
Next, add the cashew-curd mixture (paste) and stir continuously for the proper mixing of ingredients.
Now ,add the cooked peas and let the Green Peas Masala cook on a low flame for 5 minutes.
Finally, switch off the gas and add a dollop of butter and chopped coriander leaves on top.
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.
Restaurant Style Green Peas Masala Recipe is part of the Indian Curry And Gravy Recipe Contest