Green peas is my all time favorite. Though it doesn’t have a excellent or a special taste it has a unique flavor and aroma where few lke and dislike the taste. Fresh peas can be added in any of the dishes whether it can be a pulao, rice, one pot meal,even gravy or curry.The recipe posted here is a simple version of green peas masala/curry prepared in restaurant style of creamy gravy

When it comes to the cost it varies seasonal ranging from 25/kg to 180 when there is demand for production.So when ever the season starts around end of December you can utilize the green peas forĀ  preparing variety of dishes and enjoy the taste.






Ingredients :

Fresh Green peas – 1 cup peeled

Cashews – 7

Curd – 2 tbsp

Turmeric powder – 1/2 tsp

Coriander powder – 1 tsp

Garam masala / Subji masala – 1 tsp

Salt as required

To fry and grind :

Onion – 1

Tomato – 1/2

Ginger- 1 inch

Garlic – 3-4 pods

Red chilli powder – 1.5 tsp

Oil – 2 tbsp

For Tempering/Tadka :

Oil – 1 tbsp

Bay leaf – 1

Shahi jeera – 1 tsp

Cinnamon – 1 inch stick

Clove – 2

Onion – 1 diced


Method of Preparation :

  1. Soak the cashews & Pressure cook peas for 2 whistles
  2. Fry the ingredients listed under “To fry and grind”
  3. Heat oil in pan, add ingredients listed under tempering
  4. Add sliced onion and fry golden brown.
  5. Add ground paste,all spice powders along with salt.
  6. Pour adequate water (about 1/2 cup)
  7. Let it cook in low flame.
  8. Once cooked make a paste of soaked cashew with curd and add into the gravy

Stepwise pictures of Green peas masala (Restaurant style)

1.Soak the cashews 15 minutes before use


2. Heat oil in pan, fry onion, ginger and garlic


3. When the onions turn translucent add chopped tomatoes


4. Add 1.5 tsp of red chilli powder


5. Let it fry well


6. Separate the peas. Add in pan with 1/2 cup water


7. Pressure cook for 2 whistle


8. Heat oil in a pan, fry bay leaf, shahi jeera, cinnamon and a clove


9. Now add sliced onions


10. Add the finely ground paste


11. Let it cook for 5 minutes in low flame. Now add the turmeric powder and coriander powder


12. Also add the garam masala powder


13. Let it cook for another 5 minutes until raw smell leaves off and now add the cooked peas


14. Mix well and cook for 2 minutes in low flame.


15. Now make a fine paste of soaked cashews and add into the gravy


16. Give a fine stir and put off the flame


17. Serve hot with Phulka, roti, chapathi of your choice


Note :

  • You can add a pinch of salt while cooking peas, but generally I do add in the gravy
  • You can also add a tsp of fresh cream at the end instead of cashew paste.
  • Cashew paste gives a better density, creamy consistency and flavor to the gravy
  • You can also replace it with a tbsp of fresh cream if you have.
  • You can also use normal Jeera/cumin seeds if you do not have shahi jeera.



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