Restaurant Style Green Peas MasalaVeg
Learn how to make a delicious, restaurant-style Green Peas Masala at home. This flavorful vegetarian dish features tender green peas simmered in a rich, velvety gravy made from a blend of onions, cashews, garlic, and aromatic spices. Perfectly spiced with garam masala and finished with a touch of fresh cream and kasoori methi, this hearty curry pairs beautifully with rotis, parathas, or steamed rice for a comforting and satisfying meal that the whole family will love.
Ingredients
For Blanching:
1 cups Green Peas
1 tsp Salt
1 tsp Sugar
as needed Water
For the Gravy Base:
2 nos. Onion (chopped)
8 piece Cashew (chopped)
1 no. Green Chilli
8 cloves Garlic
For the Masala Gravy:
1 tbsp Butter
1 tbsp Clarified Butter (Ghee)
1 leaf Bay Leaf
1 inch Cinnamon Stick
1 tsp Asafoetida Powder (Hing)
1 tsp Cumin Seeds
1 tsp Coriander Powder
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
4 nos. Tomatoes (puréed)
to taste Salt
1 tsp Sugar
1 tsp Garam masala Powder (Hot Spices)
1 cup Hot Water
2 tbsp Fresh Cream
1 tsp Dry Fenugreek Leaves (Methi)
Instructions
Step 1— Blanch the Green Peas
1
Bring a pot of water to a boil.
2
Add salt and sugar to the boiling water to help retain the peas' vibrant green color.
3
Add the green peas and cook for 2 minutes to soften them without overcooking.
4
Drain the hot water and immediately transfer the peas into a bowl of ice-cold water for 2 minutes to stop the cooking process. Strain and set aside.
Step 2— Prepare the Gravy Base
1
In a grinder, combine chopped onions, soaked cashews, a green chili, and garlic cloves.
2
Blend until you achieve a smooth, velvety paste.
Step 3— Sauté the Spices and Base
1
Heat butter and ghee in a pan.
2
Add the bay leaf, cinnamon stick, asafoetida, and cumin seeds. Roast for about 10 seconds.
3
Add the onion-cashew paste to the pan and sauté for 2 minutes.
4
Incorporate the coriander powder, turmeric powder, and Kashmiri red chili powder. Mix well.
Step 4— Cook the Masala
1
Add the tomato purée to the pan, mix, and cook for about a minute.
2
Season with salt, sugar, and garam masala, stirring to combine.
3
Pour in about half a cup of hot water to reach your desired curry consistency.
Step 5— Simmer and Finish
1
Add the blanched green peas into the gravy.
2
Cover the pan with a lid and let it cook for 2 minutes.
3
Once finished, stir in the fresh cream to add richness and smoothness.
4
Finally, crush the dried fenugreek leaves (kasoori methi) between your palms and sprinkle them over the curry. Mix well and serve warm with roti, paratha, or rice.
