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Restaurant style Green Peas Masala

Feb-27-2018
Amrita Roy
20 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Restaurant style Green Peas Masala RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Sauteeing
  • Side Dishes

Ingredients Serving: 2

  1. Green Peas (Fresh/Frozen) - 1 cup
  2. Onion - 3 medium, paste
  3. Garlic - 4 to 5 pods, finely chopped
  4. Green Chillies - 2
  5. Ginger Paste - 11/2 teaspoon
  6. Tomatoes - 2 big, puree
  7. Red Chilli Powder - 1/2 teaspoon
  8. Coriander Powder - 1 teaspoon
  9. Cumin Powder - 1 teaspoon
  10. Turmeric Powder - 1 teaspoon
  11. Garam Masala Powder - 1/2 teaspoon
  12. Salt to taste
  13. Sugar - 1/2 teaspoon
  14. Coriander Leaves - chopped, 2 tablespoon
  15. Cashew Nuts - 5 to 6
  16. Curd - 2 tablespoon
  17. Cinnamon - 1/2 inch stick
  18. Cardamom - 2
  19. Clove - 2
  20. Bay Leaf - 1
  21. Refined Oil - 2 tablespoon
  22. Butter - 1 teaspoon

Instructions

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

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Shruti Jolly
Feb-27-2018
Shruti Jolly   Feb-27-2018

Interesting recipe

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