Description
Dhaba style preparations are always a treat for your palate,… sizzling tandoori, kebabs and smoky masalas..literally makes us addicted to Punjabi food. Here’s an easy preparation for one such dish…Green peas cooked in rich tomato gravy with special blend of Punjabi spices. Certain authentic Punjabi spices are very rare, not easily available in market, so have to come up with an easy solution. My quick pick was Chole masala, which has got a strong blend of all the punjabli spices and suits well for this recipe.
Green Peas Masala / Peas Masala Recipe / How to make Peas Masala Restaurant Style / Chole Masala / North Indian Side dish / Dhaba Style Peas Masala Recipe / Green Peas Subji / Subzi /
| Ingredients | |
|---|---|
| 1 cup | Green peas |
| 1 no | Onion (chopped) |
| 5 nos | Whole tomatoes (I used canned, if using fresh pls blanch) |
| 1 inch | Ginger |
| 3 clove | Garlic |
| 2 no | Green chili |
| ½ cup | Yogurt / curd (preferably thick) |
| 10 nos | Cashews |
| 1½ tsp | Chole masala (I used Everest Brand) |
| ½ tbsp | Butter |
| 2 tsp | Oil |
| ½ tsp | Kashmiri red chilli powder |
| ½ tsp | Salt (or to taste) |
| 2 stks | Coriander leaves – for garnishing |
| ½ tsp | Honey |
Instructions
1.Heat butter in a pan, add chopped onion, green chilies, ginger, garlic and fry till the onion turns slightly brown. Let cool and grind this with the canned whole tomatoes to make a thick gravy. Keep this aside. (If using fresh tomatoes, pick ripe ones- blanch and then proceed)
2.Powder the cashews in a mixie and add yogurt to it and blend for couple of times and keep the sauce aside.
3. Now heat 2 tsp of oil, add the onion tomato gravy and cook covered over medium flame for 5 minutes.
4. Add cashew yogurt sauce, chole masala, kashmiri red chilli powder, honey and 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, garnish with coriander and serve hot with roti or paratha.
Notes
This is the simplest version and above mentioned ingredients are a must, do not substitute.
Kashmiri Red Chili powder gives good color and right level of spiciness.
To make it extra special saute everything in butter, temper with cumin seeds and garnish with finely crushed kasuri methi. But this is optional.
This would serve 3 people (approx).
To make a Kati roll, warm up a chapati or roti, spread a scoop of gravy on it, garnish with onion rings, chopped coriander, squeeze a few drops of lemon juice, roll and gobble.
25 Comments
what brand chole masala you used?
Made this for dinner yesterday. It was delicious!. I did not have chole masala and used garam masala but the dish was still very tasty. Thanks for sharing this receipe.
Hi Mullai di!
Made this for lunch today..it was delicious!
Cheers!
Shanu
hi
can i substitute green peas with cauliflower or paneer or any other vegetable.. also can u please let me know some other dish using onion green leaf.
thanks in advance
Made this for dinner yesterday..WOW!!! Couldn’t stop eating .Came out so well.I didnt have the chole masala and added a different masala but still was so good.Thankyou so much for sharing this recipe.Easy yet very tasty..
Hi Mullai,
I was afraid to try grean peas masala once again ‘coz the couple of times i tried it,it was horrible. But today I tried your recipe and wow.. it turned out great. Had a nice dinner. Thanks a lot.
Thanks mullai.
hi mullai,
can we use MTR channa masala powder indtead of chole masala?
Thanks,
Udvi
Udvi,
I've not tried this brand, but guess its ok to use.
Hi Mullai di,
I am preparing this dish for guests tonight. Can you please tell me if roasted cashwes can be used. I m waiting for your reply Mullai di..as I will have to go to the market if roasted ones cannot be used.
Thanks di,
Shanu.
Sure.. go ahead, plain roasted is fine but if its salted then adjust by reducing the salt.
Thanks a lot Mullai di for such a quick reply..I really appreciate….ok bye…I am rushing to the kitchen..
Shanu.
Hi Mullai di,
The dish was lovely and was just the Dhaba style, very much liked by all. Thanks again!
Shanu.
Hii,
Iam looking for chapathi curries,i found this recipe,and its really nice.
if i use regular tomatoes,should i take 5 no: medium size? if tomatoes are more does it gives sour taste.please help me.
ThanQ…
Blanch those 5 medium tomatoes and then make your curry. Sourness depends on what kind you use, ripe and juicy ones suits well for this recipe. Please use the search for blanching process, its been discussed under many recipes.
Mullai,
no reply to my queries….pls help…
hi mullai,
if i am to blanch regular tomatoes for this recipe.. how many tomatoes shud i take ??? will 5 tomatoes make the dish slightly sour ??
Hi Mullai,
Wonderful recipes…. Myself and my husband are awestruck at your expertise… Have tried out Veg fried rice, gobi manchurian and now green peas masala.. everything came out awesome!!!!Keep contributing more recipes… 🙂
Madhupritha, thanks for being a big fan, just sharing whatever I know , as simple as that. Will try my best to post more. Thanks for visiting.
Hi Mullai akka… thanks a ton for such a gud receipe.. ur simply 2 gud…
please advise whether only canned tomatoes should be used
Sleshar, You can blanch regular tomatoes and then puree. Canned tomatoes gives good colour and they are sweet and ripe, I've not added any food colour to my dish, those tomatoes turn the dish to dark orange. (Blanching —- wash and boil tomatoes in water for 4 to 5 minutes, remove from water and dip them in cold water, this would loosen the outer skin. Remove the skin and blend the tomatoes to make puree)
Mullai di…it looks awesome!!!
I am a punjabi and was looking for such a recipe 🙂 I would definitely try this on coming weekend.
But I have one doubt…I tried a similar kind of dish earlier like peas cooked in tomato gravy (not this wonderful kinds of course with chole masala and cashews)but it did not turn out well because the peas were tasting sweet instead of tasting spicy. Would this happen for this recipe too?
I used the frozen peas. please reply.
Thanks,
Shanu.
Good to know that you are Punjabi, guess I got hold of the right person to comment on this recipe. Actually frozen peas are sweet, come in handy and less time consuming. Try cutting down a little honey and increase the spice level to suit your taste. Indian fresh peas takes little longer to cook and its always better to cook them separately and then add it to the gravy. I made mine with frozen green peas and you can choose whichever works for you. Try and let me know.
It tempts me…Really mouthwatering dish and ur excellent presentation is appreciated mullai, parkaavee kalakalaa iruku… I’m going to try this weekend.