This recipe is from an Aval Vikatan magazine recipe compilation. I am a big fan of this Tamil magazine. Usually a small recipe booklet comes along with the magazine and I have been collecting them whenever I buy this magazine, sometimes I buy it just to get the recipe booklet :) I was attracted to the photo of this recipe when I saw this in a vegetarian recipe booklet. I followed the recipe exactly here. Next time I am planning to add some fat-free half and half to this instead of the nuts used to thicken the gravy. I prepared this peas masala as a side dish with jeera rice and chapathis.
- Fresh or frozen green peas, 1 cup.
- Medium-sized onions, 2.
- Tomatoes, 3. Canned tomatoes works best too. If canned tomatoes are used, 1-1/2 cup is required.
- Ginger-garlic paste, 1 teaspoon.
- Cashews, around 2-3 pieces.
- Red chilies, 3-4.
- Coriander seeds, 1 tablespoon.
- Cardamom seeds, 2.
- Fennel seeds, ½ teaspoon.
- Cinnamon, 1 small stick.
- Clove, 1.
- Salt as per taste.
- Cilantro for garnishing.
Dice the onions and tomatoes finely and keep aside. Heat a pan with a tablespoon of oil and add the cinnamon stick, cardamom pods, fennel seeds, clove, and coriander seeds and let everything fry for a minute. Then add the red chilies and fry for a few seconds. Transfer everything to a plate and let it cool. Add the diced onions to the same pan and sauté for a few minutes until onions turn brown. Then add the tomatoes and ginger-garlic paste and keep sautéing until everything is blended. Switch off the stove and let it cool. Grind the mixture into a smooth paste along the almonds and fried spices. The spices can also be ground separately and added to the blended onion and tomato paste. Transfer all the contents into the pan, add a teaspoon of oil, 1 cup of water, and salt as per taste and let it cook closed for 5-10 minutes under low flame. Add the peas now, mix everything, and cook for 2 more minutes. Garnish with chopped cilantro and serve hot with chapathis or rice.