Green Peas Masala Recipe - Restaurant Style(Dhaba Stye)

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As I have mentioned earlier, mittu loves peas so I take chances to try different varieties with it. I bookmarked this green peas masala recipe long back and when I browsing through it last week, I had the sudden urge to try this and with no surprise mittu loved it. I modified the recipe a bit to my convenience and it came out still too good.Even with no milk/cream the gravy is creamy and yummy, apt with rotis or even jeera rice.

Green Peas Masala - Restaurant Style Recipe  - Ingredients
Recipe Reference : Prats Corner

• Fresh or Frozen Peas - 1 cup
• Onion - 1 small chopped finely
• Chana/ chole masala - 1.5 tsp
• Red chilli powder - 1/2 tsp
• Sugar - 1/2 tsp
• Kasoori methi - a generous pinch
• Coriander leaves - 1 tbsp
• Salt - to taste

To saute and grind:

• Tomatoes - 4 medium sized
• Onion - 2 
• Ginger - 1/4 inch piece
• Garlic - 5 pearls
• Green Chillies - 2

To grind (for the cashewpaste) :

• Whole Cashews - 5
• Curd - 2 tbsp

To temper:

• Cloves - 2
• Cinnamon - 1/4 inch piece
• Jeera - 1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp

Method:

1.Pressure cook peas for 2 whistles and set aside. First grind cashews with curd to a smooth creamy paste, set aside.
2.Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turn mushy. Cool down and grind it a fine paste.
3.Heat butter,add the items under 'to temper' add onion and saute till slightly browned. Then add the tomato paste and saute.

4.Saute for 3-5mins then add channa masala,red chilli powder and required salt. Add water as required to bring it a running consistency. Allow it to boil for 2 mins. Then add the cashew paste and give a quick stir.

5.Add cooked peas, sugar and cook in low flame for 5mins.Then add kasoori methi and coriander leaves and switch it off.

Serve hot with rotis or with mild pulaos. We loved it with soft hot rotis.

My Notes:

• You can even add curry leaves while tempering which gives a nice flavour too.

• Use kashmiri red chilli powder for a dark red color as in restaurants.

• Channa masala powder gives a great flavour to the gravy.

• This is medium spicy , adjust chilli powder according to your taste.

• For the peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies - Got this tip from my cousin and it worked too.

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