Green Peas Masala
This is my old time favourite dish, it makes me feel nostalgic. Me and my dad would always order this for the main course, whether or not we order something along with this. It is a rich gravy with cashews and cream, goes well with roti, paratha, naan, kulcha, etc., I prefer to use fresh green peas, but if you don't get it during off seasons, frozen peas also will do.
Servings - 2
Preparation Time - 15 mins
Cooking Time - 15 mins
Onions, finely chopped - 1
Tomatoes - 2
Cashews/ Almonds - 6 to 8
Green Chilli - 1
Ginger garlic paste - 1/2 tsp
Jeera/ Cumin seeds - 1 tsp
Cinnamon/ Dalchini - 1 inch
Cloves/ Laung - 2
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Kasuri methi/ dried fenugreek leaves - 1/2 tsp
Coriander leaves - 1 tbsp
Curd - 1 tbsp
Fresh Cream - 1 tbsp
Butter/ Oil - 1 tbsp
Sugar - 1/2 tsp
Salt to taste
2. Grind the tomatoes to a puree and filter the puree using a sieve, keep aside.
3. In a pan, add butter or oil, allow it to heat, then add cinnamon, cloves, cumin seeds. Saute it until you get a nice aroma of the spices (which should take like 30 secs :D)
4. Add ginger garlic paste, green chilli, onions and saute until onions become translucent.
5. Now add the tomato puree and allow it to cook for about 5 mins. Add masalas (turmeric, red chilli powder, garam masala) and keep mixing in between, until the mixture leaves the pan from the sides.
6. Add cashew paste, then add 1 cup of water, green peas, sugar and salt, let it cook until the peas are fully cooked. You can add more water if required.
7. Whisk the curd so that there are no lumps and add it to the mixture.
8. After a minute, add fresh cream and mix it well.
9. Add kasuri methi, coriander leaves, cook for 2 mins and turn off the stove.
2. If using almonds, soak almonds in hot water and leave it for half an hour, then peel the outer skin and use for making paste.
3. Many times, we would not like to buy whole fresh cream packet from the stores, as it may go waste later or have to forcefully finish it somehow. My solution for this is: I use a fresher version of cream, the top cream which settles after boiling and cooling a fresh packet of milk. This will have no preservatives but will still ensure same richness and flavour.
4. Butter will enhance the taste, but if you don't want to use butter, you can use just oil.
Servings - 2
Preparation Time - 15 mins
Cooking Time - 15 mins
Ingredients
Green Peas - 1 cupOnions, finely chopped - 1
Tomatoes - 2
Cashews/ Almonds - 6 to 8
Green Chilli - 1
Ginger garlic paste - 1/2 tsp
Jeera/ Cumin seeds - 1 tsp
Cinnamon/ Dalchini - 1 inch
Cloves/ Laung - 2
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Kasuri methi/ dried fenugreek leaves - 1/2 tsp
Coriander leaves - 1 tbsp
Curd - 1 tbsp
Fresh Cream - 1 tbsp
Butter/ Oil - 1 tbsp
Sugar - 1/2 tsp
Salt to taste
Steps for preparation
1. Soak cashews/ almonds in warm water for at least half an hour. Then grind it to a thick paste.2. Grind the tomatoes to a puree and filter the puree using a sieve, keep aside.
3. In a pan, add butter or oil, allow it to heat, then add cinnamon, cloves, cumin seeds. Saute it until you get a nice aroma of the spices (which should take like 30 secs :D)
4. Add ginger garlic paste, green chilli, onions and saute until onions become translucent.
5. Now add the tomato puree and allow it to cook for about 5 mins. Add masalas (turmeric, red chilli powder, garam masala) and keep mixing in between, until the mixture leaves the pan from the sides.
6. Add cashew paste, then add 1 cup of water, green peas, sugar and salt, let it cook until the peas are fully cooked. You can add more water if required.
7. Whisk the curd so that there are no lumps and add it to the mixture.
8. After a minute, add fresh cream and mix it well.
9. Add kasuri methi, coriander leaves, cook for 2 mins and turn off the stove.
Tips
1. For making the paste, cashew, almonds or walnuts can be used, or you can use combination of all. This way you can reduce the calorie count and increase health quotient of the dish. Don't worry, you will not find any difference in the taste, tested and certified by me. :)2. If using almonds, soak almonds in hot water and leave it for half an hour, then peel the outer skin and use for making paste.
3. Many times, we would not like to buy whole fresh cream packet from the stores, as it may go waste later or have to forcefully finish it somehow. My solution for this is: I use a fresher version of cream, the top cream which settles after boiling and cooling a fresh packet of milk. This will have no preservatives but will still ensure same richness and flavour.
4. Butter will enhance the taste, but if you don't want to use butter, you can use just oil.
Comments
Post a Comment