Green peas masala recipe
Green peas masala, homestyle is a tomato based gravy with spice powders and simply butter. A tasty curry that goes well with rice or roti, best side dish for chapati, poori.
Servings: 4
Ingredients
- 1 & ¼ cups Green peas fresh or frozen
- 3 Onion small
- 5 Tomato small
- 1 & ½ teaspoon Ginger garlic paste
- ¼ teaspoon Fenugreek seeds or 1 tablespoon kasoori methi
- ¼ teaspoon Cumin seeds
- 2 teaspoon Red chilli powder Kashmiri or mild spice
- 2 teaspoon Coriander seeds powder
- ½ teaspoon Garam masala powder
- 2 tablespoon Coriander leaves chopped
- ¼ teaspoon Sugar
- 1 tablespoon Butter
- 1 tablespoon Oil
- Salt
To temper
- 2 tablespoon Oil
- 1 Inch Cinnamon
- 1 Cardamom
- 2 Cloves
Instructions
- Golden roast firstly fenugreek seeds and cumin seeds in few drops of oil in a pan.
- Powder it using hand mortar and pestle or you can simply crush it using a rolling pin.
- Add 1 tablespoon oil in a pressure cooker, add ginger, garlic firstly. Followed by cubed onion.
- Saute until translucent. Then add cubed tomato.
- Fry them until the the tomatoes turn mushy.
- Cool and grind.
- Meanwhile, heat the pressure cooker with 2 tablespoon oil and temper with the items given under ‘to temper’ table.
- Add the ground onion tomato and add the masala powder, turmeric. Fry till oil separates.
- Fry covered as it will splutter a lot, in medium flame until it reduces in volume. Say 5-6 minutes.
- Add green peas and enough water (1 & ½ to 2 cups. Sprinkle salt and sugar.
- Pressure cook for a whistle in medium flame.
- Open once pressure is released naturally and add the powdered cumin and fenugreek (I had methi powder already)
- Just give it a boil, garnish with coriander leaves and butter.
Video
Notes
- Better cover the masala while it is frying as it splutters a lot.
- You can add ginger garlic paste instead of adding whole garlic, ginger. If adding paste, add after sauteeing onion and fry for 30 seconds.
- Instead of adding fenugreek seeds powder, you can add kasoori methi like in my video.
- Roasted cumin seeds powder add a nice flavor to the gravy, so try not to skip it. I forgot to add in my updated video but highly recommend.
- While sauteeing the masala, make sure to saute until oil oozes. Otherwise curry won't be tasty.