Ingredients

• 1 cup - fresh or frozen peas
• 1 small - onion, chopped fine
• 1.5 tsp - chana/chole masala
• 1/2 tsp - red chilli powder
• 1/2 tsp - sugar
• Kasoori methi, a generous pinch
• 1 tbsp - coriander leaves
• Salt - to taste
• To saute and grind:
• 4 - tomatoes, medium sized
• 2 - onions
• 1/4 inch piece - ginger
• 5 pearls - garlic
• 2 - green chillies
• To grind (for the cashew paste):
• 5 - whole cashew nut
• 2 tbsp - curd
• To temper:
• 2 - cloves
• 1/4 inch piece - cinnamon
• 1/2 tsp - cumin
• 1 tbsp - butter
• 2 tsp - oil

How to Make Restaurant Style Green Peas Masala

• Pressure cook peas for 2 whistles and set aside.
• First grind cashews with curd to a smooth creamy paste, set aside.
• Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turn mushy.
• Cool and grind it to a fine paste.
• Heat butter, add cloves, cinnamon and cumin. Once it splutters, add onion and saute till slightly brown.
• Then add the tomato paste and saute.
• Saute for 3-5 mins then add channa masala, red chilli powder and required salt.
• Add water as required and bring it to a loose consistency.
• Allow it to boil for 2 mins.
• Then add the cashew paste and give a quick stir.
• Add cooked peas, sugar and cook on a low flame for 5 mins.
• Then add kasoori methi and coriander leaves and turn off stove.
• Serve hot with rotis or with mild pulaos.