Tuesday, 6 October 2015

Green Peas Masala !

Green Peas Masala is an excellent side dish for bith rice and rotis or any flatbreads. The gravy is normally based out of onions, tomatoes and some cashewnuts making it tangy and creamy making it deilicious. But I used only tomatoes as I wanted to try it No Onion and No Garlic recipe. Adding cream makes the gravy rich and creamy and eventually more yummy :)

INGREDIENTS (No Onion No Garlic)
  • 2 cups Green Peas (Fresh or Frozen)
  • 2 tbsp Oil
  • 4 - 5 Cloves
  • 2 piece Cinnamon sticks
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tbsp Ginger paste
  • 1 1/2 cup Tomato Puree (5 - 6 medium Tomatoes)
  • 8 - 10 Cashewnuts (soaked in water for 15 - 20 mins)
  • salt as needed
  • 1/2 tsp Sugar
  • 1 tsp Red Chilli Powder (Normal)
  • 1/2 tsp Kashmiri Red Chilli Powder (For the color)
  • 1 1/2 tsp Coriander Powder
  • a pinch of Turmeric Powder
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Kasuri Methi leaves (crushed)

  • Heat oil in a kadai and add cloves and cinnamon followed by cumin seeds.
  • Once the cumin seeds turn brown add ginger paste and fry for a minute. Then add in the tomato puree.

  • Cook the tomato puree for 5 - 6 minutes and then add the spice powders (except garam Masala) and salt.
  • Cover and cook for another 5 - 7 minutes till the masala leaves oil.

  • Meanwhile grind the cashewnuts to a smooth paste and add to the tomato masala.
  • Cook for 2 - 3 minutes more with stirring as the added cachew paste makes the masala to stick to pan.
  • THen add green peas and give a mix

  • Add around 1 1/2 cups of water , sugar and close and cook for 4 - 5 minutes in medium flame or till the green peas is cooked soft.
  • Sprinkle garam masala and crushed Kasuri methi and give a mix. Turn off stove after a minute.


  • I have made this a No Onion No Garlic recipe. Feel free to add onions (chopped finely or ground to paste) before adding the tomato puree and saute till slightly brown.
  • Use fresh or frozen peas. Can also use dry peas soaked overnight and pressure cooked for 2 whistles.
  • As I used cashew paste already, I didnt use any cream for finishing. You can use 2 tbsp of cream at last to make the gravy richer.
  • Sugar balances the acidity of tomatoes.
  • Serve with any mild pulao or Indian flatbreads.

With Love,

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