Restaurant Style Green Peas MasalaVeg

1

Bring a pot of water to a boil.

2

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

3

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

4

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.

1

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

2

Blend until you achieve a smooth, velvety paste.

1

Heat butter and ghee in a pan.

2

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

3

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

4

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

1

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

2

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

3

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

1

Add the blanched green peas into the gravy.

2

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

3

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

4

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.