Green Peas Masala
Restaurant style green peas curry
- 1 1/2 cups fresh green peas
- 2 bay leaves
- 2 cloves
- 2 cardamom
- 1 star anise
- 1/2 ” cinnamon
- 2 tbsp ginger – garlic – green chilli paste (i added 1/2″ ginger, 3 cloves garlic and 2 green chillies)
- 1/4 tsp turmeric powder
- 1-2 tsp red chilli powder (or to taste)
- 1 tsp coriander powder
- 1 tsp kitchen king masala (optional, just my addition as I had plenty of it)
- salt to taste
- 1/4 cup oil
- 2 tbsp butter (optional, but recommended!)
- 2-3 tbsp coriander leaves/ cilantro
- 2 to matoes (blanch, deseed & grate or just chop, deseed & puree)
For the paste
- 2 onions
- 2 tbsp grated coconut
- 2 tsp khus khus or poppy seeds
For garnish (optional)
- 3-4 to asted cashew nuts
- Cook peas with about 2 cups water and a dash of salt.
- Grind together the ingredients of the paste in a mixer
- Heat 2 tbsp oil and add the whole spices – bay leaves, cardamon, cinnamon, star anise, cloves. Saute till a nice aroma emits.
- Now add the ground onion paste and saute till light brown over low flame. Now this will take some time and patience but totally worth it! Here I followed her expertise advice to the T. For me it took a good 20 mins, or more. Do not increase the heat to speed up the process.
- Add more oil to the onion paste as it gets dry. Add the butter too for a smooth consistency.
- Once light brown, add the ginger-garlic-chilli paste and saute for a min or two.
- Now add the grated/ pureed tomatoes, coriander powder, turmeric, red chilli powder, salt and cook till oil separates and the masala gets a nice sheen on top.
- Add the peas along with its stock as per the consistency required. Let come to a boil & make sure the peas is cooked. Throw in the coriander leaves and kitchen king masala (if adding). Simmer for 2-3 mins. This gives the gravy a nice flavor of the fresh coriander.
- Remove from heat and garnish with toasted cashew. Serve hot with rotis, ghee rice, pulaos.