Green Peas Masala in Punjabi Dhaba Style (Green Peas cooked in spicy tomato onion gravy)

Green peas masala in Punjabi dhaba style

Introduction:

This is my second north Indian dish which is also a punjabi dish…it’s green peas masala cooked in punjabi dhaba style.. Many of us like the north indian dishes cooked in dhabas as it has a special taste in it..Because of that, now I am very much interested to make many other dishes in north indian style…When I searched my kitchen, I saw green peas. So I planned the next recipe would be Green peas masala in Punjabi style. 
I would request my friends esp. north Indian friends to give their critical comments and correct me if there are any mistakes... 

Cooked Green Peas

Ingredients:

Peas - 200 gms

For gravy:

Tomatoes - 7-8 nos. medium, chopped 
Onion - 2 nos, chopped in large pieces
Chana masala - 2 teaspoons
Ginger - 1/2 piece
Garlic - 5-6 pearls
Green Chillies - 2-3 nos

For tempering:

Onions - 1, Finely chopped
Cloves - 3 nos
Cinnamon - 1/2  inch piece
Jeera - 1 tablespoon
Butter - 2 tablespoons
Oil - 2 tablespoons

For final preparation:

Red Chilli Powder - 2 teaspoons
Cashew nuts- 6-8 nos
Curd - 2-3 tablespoons

Sugar-1 teaspoon
Salt to taste

cashew nuts with curd to be made a paste

For Garnishing:

Coriander leaves - 2 tablespoon
Kasoori methi - 1 teaspoon

Process:

Cook peas and set aside. Make sure they are not overcooked. Pressure cooking is not prefered. 
First grind cashews with curd to a smooth creamy paste and keep aside. 


For gravy:

Take a frying pan and add a teaspoon of oil and add chopped tomatoes, chopped onion, ginger, garlic, green chillies and stir till tomatoes  turn mushy. Cool it for sometime and grind it to a fine paste.

For tempering:

Tempering

Heat butter and add Cloves, Cinnamon, Jeera and add the finely chopped onion and sauté till it turns slightly brown. Then add the tomato paste and sauté. Saute for 5 minutes then add the channa  masala, red chilli powder and required salt. 

Add water as  required to bring it to a consistency. The gravy MUST NOT be too thick. It should be pourable. Allow it to boil for 5 minutes. 

Gravy with half a glass of water added 

Then add the  cashew paste and stir it immediately. 

Add cooked peas ,sugar and cook in low flame for 5 minutes. Then sprinkle kasoori methi and coriander leaves and switch it off.

Peas curry in Punjabi dhaba style is ready…

Final Gravy with cashew-curd paste added

Peas Added  into the gravy

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