Green Peas Masala is a comforting North Indian curry made with tender peas simmered in a rich, mildly spiced tomato-cashew gravy. The combination of whole spices, chana masala, and kasuri methi gives the dish depth and warmth. Prepared using Freedom Refined Sunflower Oil, the gravy stays smooth, flavourful, and well-balanced. Perfect for everyday meals or special family lunches, this dish pairs beautifully with rotis or pulao.
Main Ingredients
1 cup fresh or frozen green peas
1 small onion, chopped
5 teaspoons chana/chole masala
1/2 teaspoon red chilli powder
1/2 teaspoon sugar
Kasuri methi – a generous pinch
1 tablespoon coriander leaves, chopped
Salt to taste
For Tomato Paste
4 medium tomatoes
2 onions
1/4 inch ginger
5 garlic pearls
2 green chillies
For Cashew Paste
5 whole cashew nuts
2 tablespoons curd
For Tempering
2 cloves
1/4 inch cinnamon
1/2 teaspoon cumin seeds
1 tablespoon butter
2 teaspoons Freedom Refined Sunflower Oil
Method
- Pressure cook the green peas with water for 2 whistles. Keep aside.
- Grind cashew nuts with curd to a smooth, creamy paste and set aside.
- Heat 1 teaspoon Freedom Refined Sunflower Oil in a pan and sauté the tomatoes until soft and mushy. Allow to cool, then grind into a fine paste.
- Heat butter along with the remaining Sunflower Oil in a pan. Add cloves, cinnamon, and cumin seeds. Let them splutter.
- Add chopped onions and sauté until lightly golden.
- Add the prepared tomato paste and cook for 3–5 minutes until the masala thickens.
- Add chana masala, red chilli powder, and salt. Mix well.
- Add water to adjust consistency and let it boil for 2 minutes.
- Stir in the cashew paste and mix gently.
- Add cooked peas and sugar. Simmer on low flame for 5 minutes.
- Finish with kasuri methi and coriander leaves. Switch off the flame.
Serve hot with rotis or with pulao. Tasty Green Peas Masala is ready!