Green peas gravy prepared with onion -tomato based gravy. Walnut not only gives a nutty flavor but also some healthy aspects to this peas masala. Jump to Recipe It has been a while since I posted a gravy for roti/ variety rice. Today I was searching my draft for gravy recipes, out of 3 gravy this peas gravy pulled my attention for no reason. Green Peas is one fancy Ingredient which makes any dish extra special. Usually I add it in conjunction with a main ingredient, and prepare gravies like Aloo Matar, Mushroom peas masala, cauliflower peas gravy. Couple of months back we went to an Indian restaurant for lunch buffet, I liked peas Masala in the menu and thought of trying a restaurant style Matar gravy.
I could taste the richness while having the gravy, guessed cashews played the game well. I love cashew but I was slightly concerned about using it in abundance. Poppy seeds, roasted channa Dal, coconut, nuts came to my mind but walnut in my pantry was the winner, to add some good cholesterol into our every day diet. In many of my recipes I prefer boiling onion and tomato; grinding it for gravy but after a while tried sauteing them, and it resulted in a different taste complimenting the gravy. For the first time kasuri meethi played a role in my kitchen and we absolutely loved the magic touch it gave. Yet another special ingredient in this gravy is evaporated milk, I have read it is a healthier substitute for heavy cream but never used before. After tasting the gravy I decided to use it regularly. Do you love peas and looking for interesting recipes with it, checkout my peas recipes.
Ingredients: Peas (fresh/frozen) - 1 cup + 1/3 cup Walnut - 3 tbsp Onion - 2, roughly chopped Tomato - 3, roughly chopped Evaporated milk - 3 tbsp Ginger - garlic paste - 1 tsp Garam Masala powder - 1 tsp Chilli powder/ pav bhaji powder- 1 teaspoon (I used pav bhaji powder) Coriander powder - 1/2 tsp Cumin powder - 1/4 tsp Turmeric powder - pinch Cinnamon Powder - 1/8 tsp Cardamom powder - 1/8 tsp Kasuri methi - 1/8 tsp Salt - as needed Oil/Butter - 1 teaspoon + 1/2 tsp Method:
In medium heat add 1/2 teaspoon of oil and sauté onion and ginger- garlic paste till onion is translucent. Add tomato and walnut, cook till tomatoes are cooked. Switch off and let it come to room temperature. Grind it into a fine paste without adding water In the same pan (preferably wide pan as mixture might spill out if its flat) low- medium heat add 1 teaspoon of butter and add the ground paste and cook for 3- 5 minutes Add the spice powders, salt and cook for 2 - 3 minutes
I used frozen peas so I defrosted it for 40 seconds. Add 1 cup of water and cook for 5 minutes Add evaporated milk and peas; cook for 3-5 minutes in low flame
• Add kasuri methi and switch off. serve hot with naan/ paratha/variety rice
