Restaurant style Green Peas Masala | How to make Restaurant style Green Peas Masala

By Amrita Roy  |  27th Feb 2018  |  
4 from 1 review Rate It!
  • Restaurant style Green Peas Masala, How to make Restaurant style Green Peas Masala
Restaurant style Green Peas Masalaby Amrita Roy
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

6

1

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.

Restaurant style Green Peas Masala

Ingredients to make Restaurant style Green Peas Masala

  • 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 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 teaspoon

How to make Restaurant style Green Peas Masala

  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.

My Tip:

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.

Reviews for Restaurant style Green Peas Masala (1)

Shruti Jolly7 months ago

Interesting recipe
Reply