Peas Masala - Creamy Version

Category: Gravy / Masala
Preparation Time: 10 mins + soaking time
Cooking Time: 20-30 mins
Servings: 3 servings

Peas Masala

Ingredients:

• Green Peas - 1/2 cup (I used dried peas)
• Milk - 1/2 cup
• Oil - 1/2 tbsp
• Cinnamon - 1 stick
• Cloves - 2 nos
• Bay leaf - 1 no
• Star anise - 1 no
• Channa Masala Powder (Home made) - 1 tsp (can be replaced with 1/2 tsp of Garam Masala)
• Salt - to taste
• Kasoori Methi - 1 tsp
• Coriander leaves - for garnishing

To Saute & Grind:

• Oil - 1 tsp
• Onion - 2 no, chopped
• Ripe Tomato - 1 no, chopped
• Garlic - 2-3 cloves
• Green chillies - 1-3 nos (adjust as per spice level)
• Coriander leaves - 1/2 cup, loosely packed

To grind: 

• Cashews - 6-7 nos, soaked in warm water for 10-15 mins
• Curd - 1 tbsp

Method:

1. Soak dried peas overnight or for 4-6 hours; pressure cook it with enough eater, salt, cinnamon and cloves till it gets cooked but not mushy 
   
   
   
2. In a pan, add 1 tsp of oil and add chopped onion and garlic, saute for 2-3 mins until they become transparent. Then add the green chillies and chopped tomatoes and saute till they turn mushy. Finally add the coriander leaves and saute for 1 min and switch it off. Allow to cool down and grind to a fine paste
   
   
   
   
3. Grind soaked cashews with curd into a fine paste and keep it ready
   
4. Heat Oil in a pan, once it becomes hot add Bay leaf and Star anise, fry for 30 secs
   
5. Add the ground onion-tomato paste and saute for 2 mins
   
6. Add the Cashew paste and saute for another 2-3 mins in low flame
   
7. Add the Channa Masala powder and saute in low flame till oil starts separating
   
   
   
   
8. Now add the cooked peas (along with cooked water) and saute for 1 min
   
9. Add milk and little water if required and allow to cook in low to medium flame till the peas get blended with masala
   
   
   
   
10. Switch it off and add crushed Kasoori Methi
    
11. Garnish with coriander leaves
    
12. Serbe hot with Rotis / Chapathis!