Green Peas Masala | Green Peas Curry

How to make Green Peas Curry

Preparation

1. First soak 10 to 12 cashews in warm water for 20 to 30 minutes. Use whole cashews.

2. When the cashews are soaking, steam the fresh peas in a pan or a steamer till they are tender and softened. You can steam them in a steamer or a stovetop pressure cooker or in the Instant Pot.

If cooking in a pressure cooker, then cook for 2 whistles adding water as needed. You can also use frozen peas.

3. Later drain all the water from the cashews. Add the cashews together with 1.5 cups chopped tomatoes in a blender or grinder jar.

4. Without adding any water, grind to a fine and smooth paste. Keep the tomato-cashew paste aside.

Make Masala Base

5. Heat 3 tablespoons oil in a pan. Lower the heat and then add the whole garam masala or whole spices:

• 1 tej patta
• 2 cloves
• 2 green cardamoms
• 1 inch cinnamon
• 1 or 2 single strands of mace (optional)

Fry for some seconds on low heat till the spices become fragrant.

6. Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida (hing). Stir and sauté on low heat till the raw aroma of ginger and green chilies go away.

7. Now add the tomato-cashew paste.

8. Stir and mix the paste well.

9. The mixture splutters a lot while sautéing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering on a low heat.

10. Meanwhile in a small bowl whisk 2 tablespoons of fresh whole milk curd (yogurt) till smooth.

11. Stir and sauté the masala paste on a low to medium heat, till it thickens and you see oil specks on top and oil releasing from the sides.

12. Then add the below listed ground spices:

• ½ teaspoon turmeric powder
• ½ to ¾ teaspoon red chili powder (add as per taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder

12. Stir and sauté for a minute.

13. Now lower the heat or you can opt to turn the heat off. Add whisked or beaten curd (yogurt).

14. As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not split.

15. Stir the curd very well with the whole mixture. Remember to add beaten curd on a low heat and keep on stirring quickly and continuously till the entire curd is mixed and incorporated evenly in the masala paste.

16. Add 1 cup water. Stir and mix thoroughly to make an even gravy.

Make Green Peas Masala

17. Then add the cooked green peas.

18. Season with salt as needed.

19. Stir and mix everything very well.

20. Add 2 tablespoons milk powder.

Instead of milk powder, khoya or mawa (milk solids) can be added. But remember to add khoya and sauté it after the tomato-cashew paste is cooked through.

21. Stir and again.

22. Bring the peas masala curry to a simmer on a low to medium heat. About 5 to 6 minutes on a low to medium heat after you add the milk powder.

23. Lastly add ½ teaspoon kasuri methi (dry fenugreek leaves), which has been crushed. Stir the curry and switch off the heat.

Garnish with coriander leaves and serve green peas masala with chapati, tandoori roti, naan or roomali roti.

You can also serve green peas curry with steamed rice or jeera rice or biryani rice or ghee rice.