Dhaba Style Peas Masala

Green peas curry, cooked in dhaba style!

Dhaba Style Peas Masala

Servings: 4


Green peas curry, cooked in dhaba style!


Paste 1

Paste 2


For paste 2

  1. Heat the oil and fry the onions till golden brown over a low flame. Keep stirring in between. Remove from heat, cool a bit and then grind along with the cashews. Set aside.

For paste 1

  1. Grind together the ingredients mentioned under Paste 1 to a fine paste.

  2. Heat 5 to 6 tsp oil in a heavy bottom pan/ kadai and add in the cinnamon, cloves, chopped onion. Fry till onion turns light golden.

  3. Add the paste 1 (ginger-garlic-chilli paste) and fry till raw smell goes – about a minute or two.

  4. Add in the tomato puree and fry for 2 mins.

  5. Add the Paste 2 (brown onion-cashew paste) and fry oil separates.

  6. Add the chole masala, chilli powder, salt, sugar. Fry for 1 minute while stirring constantly.

  7. Add in the peas, coriander leaves, some water and cook 3 to 4 mins.

  8. Lastly add ghee and fresh curry leaves. Remove from heat.

  9. Serve hot with rotis, phulkas, naan or simple pulao or ghee rice.


You may add fresh tomato puree instead of the tetrapack ones. If adding fresh, you will need about 4 medium tomatoes. Soak them in hot water (blanch) for 5 mins or till skin peels off easily. Peel skin, discard the seeds and puree in a mixer.
If the peas is a little hard, you may boil it separately for 2-3 mins, drain and then add to the gravy.

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Prathima Thotanthillaya