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.

Prep:13 min

Cook:17 min

Total:30 min

Serves:3-4

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Instructions

Step 1— Blanch the Green Peas

Bring a pot of water to a boil.

Add salt and sugar to the boiling water to help retain the peas' vibrant green color.

Add the green peas and cook for 2 minutes to soften them without overcooking.

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

In a grinder, combine chopped onions, soaked cashews, a green chili, and garlic cloves.

Blend until you achieve a smooth, velvety paste.

Step 3— Sauté the Spices and Base

Heat butter and ghee in a pan.

Add the bay leaf, cinnamon stick, asafoetida, and cumin seeds. Roast for about 10 seconds.

Add the onion-cashew paste to the pan and sauté for 2 minutes.

Incorporate the coriander powder, turmeric powder, and Kashmiri red chili powder. Mix well.

Step 4— Cook the Masala

Add the tomato purée to the pan, mix, and cook for about a minute.

Season with salt, sugar, and garam masala, stirring to combine.

Pour in about half a cup of hot water to reach your desired curry consistency.

Step 5— Simmer and Finish

Add the blanched green peas into the gravy.

Cover the pan with a lid and let it cook for 2 minutes.

Once finished, stir in the fresh cream to add richness and smoothness.

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.