Green peas masala

A simple and quick accompaniment to bread or rice, this curry is a always a last minute decision when I run out of veggies. I use frozen peas in this recipe as it is always stocked in my freezer, though I recommend using fresh peas whenever possible as that does takes this curry to a whole new level.

When purchasing fresh garden peas, look for ones with firm pods, which are velvety and smooth. The color should be a lively green. Those whose green color is especially light or dark, or those that are yellow, whitish or speckled with gray, can be avoided.


Ingredients

Green peas -1 cup

Onion - 1 big roughly chopped 

Tomato - 2 medium sliced

Ginger and garlic -1tsp fine chopped

Green chillies- 2

Cashew nuts - 7 to 8

Kashmiri chilli powder -1tsp

Turmeric powder -1\2tsp

Garam masala -1tsp

Tomato paste -1tsp (optional)

Oil or butter - 2tbsp

Salt to taste

Kasuri methi -1tsp

Fresh cream -1tsp (optional)

Coriander leaves chopped - 1/4 cup

Ginger juliennes (thin strips) for garnish 

Method

Boil onion, tomato and cashew nuts in half cup water for 5 min until the vegetables are soft. Puree this to a fine paste in a blender. Heat butter or oil in a pan and add sliced green chillies, ginger, garlic, tomato paste. Saute this for 1min. Add chilli powder, turmeric powder, garam masala powder to the pan. Pour the puree into this. Once this starts boiling, add peas and cook this on low flame for 10 min. At this stage if you want the gravy to be thin, add some water and let it boil for another 1min. Switch off the flame and add Kasuri methi and chopped coriander leaves. Garnish with fresh cream and sliced ginger.