GREEN PEAS MASALA

INGREDIENTS:

Green peas (frozen)	1 cup
Onion	1 medium – chopped
Tomato	1 medium – chopped
Ginger	½ inch piece – chopped
Green chili	1-2
Coriander leaves	¼ cup
Salt	As per taste
Turmeric powder	¼ tsp
Garam masala powder	1 tsp
Kasoori methi	½ tsp
Cashew nut	5-6
Yoghurt	2 tbsp
Milk	¼ cup
Oil	1 tbsp

METHOD:

• Soak cashew nuts in warm water for 10 mins and then grind the soaked cashews with yoghurt in a mixer-grinder jar to a smooth paste. Instead of cashews, melon seeds can be used. Keep aside the ground paste.
• In a pan, heat ½ tbsp of oil and add chopped onion, ginger and green chili. Saute until onions turn translucent.
• Now add chopped tomatoes and saute till tomatoes turn slightly mushy. Add the coriander leaves and saute for another min and turn off the heat.
• Let the mixture cool down and then grind onion- tomato-coriander mixture into a smooth paste.
• In the same pan, heat the remaining ½ tbsp oil and add the ground onion-tomato -coriander paste.
• Saute on med flame until the paste is well cooked and oil starts to separate slightly. Now add cashew-yoghurt paste, turmeric powder and garam masala.
• Mix well and saute for 1-2 mins. Add green peas, salt and ½ cup warm water. Mix well and cook until the green peas are done.
• Add ¼ cup of milk or 2 tbsp of cream and crushed kasuri methi. Mix and let the gravy boil for another min. 
• Turn off the flame and garnish with few coriander leaves.
• Serve the green peas masala warm with roti or phulkas.