Green Peas Masala
A quick, simple, and heart healthy Green Peas Masala Curry is so delicious. The studded green peas are cooked in an Indian spiced flavorful tomato sauce.
Equipment
- Blender
Ingredients
- 2 cup Green peas frozen/fresh
- 2 medium Onions chopped
- 3 large Tomatoes
- 1/2 inch Ginger chopped
- 2 large Garlic cloves chopped
- 1 medium Green chili chopped
- 1 tbsp Cilantro chopped
- 1 tsp Cumin seeds
- 1/8 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 6 whole Cashew nuts
- 1 tsp Kasoori methi
- 2 tsp Sugar
- 1 1/4 tsp Salt or as required
- 4 tsp Oil divided
Instructions
Blanching The Tomatoes
- Boil 4-5 cups of water on medium high heat for 5-6 minutes.
- Transfer the tomatoes and cover the pot with a lid on medium heat for about 6 minutes until the skin starts to separate. Transfer the tomatoes to a plate with the help of a slotted spoon. Set them aside to cool and peel off the skin of tomatoes.
Blanching The Peas
- In the same pot of water, transfer the green peas and let them blanch for 1 minute. If you are using fresh peas, boil them for 2 minutes.
- Drain the green peas in a colander, wash them with cold water, and set aside.
Soaking The Cashew Nuts
- In a small bowl, add some hot water, and soak the cashews for 10 minutes.
For The Gravy
- In a pan, add 2 tsp oil on medium heat. Transfer the ginger, garlic, chillies, onions, and mix. Sauté the onions for 2 minutes or until turned translucent.
- Add some salt, cumin powder, coriander powder, red chili powder, and mix well. Cook the onions for another 30 seconds. Add 1-2 tbsp water if the spices are sticking to the pan.
Blend The Sauce
- Once the onions cool down, transfer them to a blending jar. Add the soaked cashews, peeled tomatoes, and blend until form into a smooth puree. Set the puree aside.
For The Curry
- Heat the rest of the oil in the same pan. Add the cumin seeds and let them crackle. Add some asafoetida, turmeric powder, and transfer the blended puree.
- Mix and cover the gravy with a lid to cook for about 5-6 minutes.
- Take out the lid, add ½ cup hot water, sugar, garam masala, mix, and cover the pan.
- Let the gravy cook for about 2-3 minutes on low heat.
- Take out the lid, transfer some chopped cilantro leaves, crushed kasoori methi, and mix well.
- Transfer the blanched green peas to the sauce, mix well, and cover the pan with a lid. Let the green peas cook for about 3-4 minutes and serve.
Notes
- Blanching the fresh or frozen green peas and tomatoes is very important to retain their color.
- Blending the onion, tomatoes, and cashew nuts into a smooth puree is very important.
- You can prepare the puree ahead of time and make the curry in a jiffy on busy weekdays.
- Adding some sugar helps balance the sourness of the tomatoes, which is crucial.