DHABEWALI MATAR SABZI

INGREDIENTS:

Green peas	1.5 cup
Onion	2 medium
Tomato	2 medium
Ginger	1-inch piece
Green chili	1-2
Curd	2-3 tbsp
Cashew nuts	6-8
Salt	As needed
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Chana masala powder	1.5 tsp
Sugar	½ tsp
Kasuri methi	1 tsp
Coriander leaves	2 tbsp – finely chopped
Oil	1-2 tbsp
Cumin seeds	½ tsp
Cinnamon stick	1-2 pieces

METHOD:

• Rough chop 1.5 onions and chop the remaining ½ onion finely. Chop the tomatoes. Soak the cashews in warm water for 15 mins.
• Heat 1 tbsp of oil and add the roughly chopped onions, ginger pieces, green chili. Saute until onions turn translucent.
• Add the chopped tomatoes and saute until tomatoes are mushy. Remove from heat and let the sautéed mixture cool down.
• After the mixture cools down, grind the mixture along with cashews into fine paste.
• Heat the remaining 1 tbsp oil, add cumin seeds and cinnamon stick. As cumin seeds splutter, add the finely chopped onions. Sauté until onions are slightly golden.
• Add the onion-tomato paste and saute for 3-5 mins. Add the curd, turmeric powder, red chili powder, and chana masala powder.
• Mix well and cook for another 3-4 mins. Add 1 cup of lukewarm water and allow the gravy to come to a boil.
• Add the frozen green peas, salt and sugar. Cook until the green peas are done. Add crushed kasuri methi and chopped coriander leaves. Mix well and remove from heat.
• Serve the gravy hot with rotis or phulkas.