Green peas in yogurt cashew gravy

Written by: 7aumsuvai

Green peas cooked in onion tomato gravy with yogurt and cashew. Simple and tangy gravy that goes well with roti and parathas.

Green peas gravy


      • 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)

For grinding:

      • 3 tbsp – Yogurt (thick one)
      • 10 nos – Cashew nuts

For seasonings:

      • 1 tbsp – Butter
      • 1 tsp – Cumin seeds

Green peas in yogurt cashew gravy process

Preparation method:

  1. 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.
  2. Take a blender, powder the cashews nuts first and then add yogurt to it, again grind it for couple of times. Keep it aside.
  3. 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.
  4. 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.
  5. Switch off the stove and garnish with coriander and serve hot with roti or paratha.

Green peas gravy


  • 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.

Green peas gravy


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