Green peas cooked in onion tomato gravy with yogurt and cashew. Simple and tangy gravy that goes well with roti and parathas.
- 1 cup – Dried green peas (cooked)
- 1 no – Onion (roughly chopped)
- 1 no – Tomato (big one, roughly chopped)
- 1 inch – Ginger (chopped)
- 3 nos – Garlic (chopped)
- 1 or 2 nos – Green chillies
- 1 1/2 tsp – Chole masala
- 1/2 tsp – Kashmiri red chili powder
- 1/2 tsp – Honey
- 1 tbsp – Coriander leaves (for garnishing)
- Salt as needed
- 2 tsp – Oil (for sautéing)
- 3 tbsp – Yogurt (thick one)
- 10 nos – Cashew nuts
- 1 tbsp – Butter
- 1 tsp – Cumin seeds
- Heat oil in a pan, add chopped onion, green chilies, ginger, garlic and fry till the onion turns slightly brown. Let it cool and grind this with the chopped tomatoes to make a thick gravy. Keep it aside.
- Take a blender, powder the cashews nuts first and then add yogurt to it, again grind it for couple of times. Keep it aside.
- Heat butter in a pan, season it with cumin seeds. Add onion tomato gravy, cover with lid and cook over medium flame for 5 minutes.
- Add cashew yogurt sauce, chole masala, kashmiri red chilli powder, honey and cooked green peas along with salt. Cover and cook this over low flame for 6 to 7 minutes or until the oil separates.
- Switch off the stove and garnish with coriander and serve hot with roti or paratha.
- You can replace kashmiri red chili powder with normal chili powder. But you will lose the lovely color of this gravy.
- You can also use fresh green peas in this recipe.