Pepper Peas Masala

A peas masala flavoured with pepper, fennel, cinnamon and spices in a rich cashew gravy. Goes well with rotis, parotas or even ghee rice and pulaos.

Course Main Course

Cuisine Indian

Cook Time 20

Servings 2

2 tbsp oil
½ cup onions finely chopped
½ cup tomatoes finely chopped
½ tbsp ginger finely chopped
½ tbsp garlic finely chopped
5-6 curry leaves
1½ tsp coriander powder
½ tsp kashmiri chilli powder only for colour
½ tsp turmeric powder
½ tsp garam masala optional - I usually don't add but if you like the taste, do add.
1 cup frozen green peas read notes for how to use fresh and dry peas

To a dry pan, add all ingredients listed under masala and fry on a low flame for 2-3 minutes. Grind to a smooth powder and keep aside.
I used roasted cashews today. If you are using raw ones, add cashews first and after a minute, add the rest of ingredients.

To a pan, add oil and once it heats up add the ginger, garlic and curry leaves. After 30 seconds, add onions and let it cook until translucent.
Add tomatoes and cook till it turns mushy. It helps to add a little salt.
Once the tomatoes are mushy, add the spice powders - turmeric, chilli powder and corainder powder. Mix well and add ½ cup water. Close and let the masala cook for 3-4 minutes on a low to medium flame.
Open and add frozen peas. Mix well and add another ½ cup water. Let it come to a boil and simmer.
Now, add the cashew-pepper-fennel spice mix. The gravy will thicken on adding since this has cashews. So, the water in the earlier stages is necessary.
Mix well and cook for a minute only. Turn off the flame and close with a lid. Serve after 5 minutes. Garnish with more fresh curry leaves.

If using fresh shelled peas, add just after the spice powders and add a cup of water. Close and cook. Fresh peas cook quickly too so about 7-8 mins should do.
If using dry peas, soak overnight and pressure cook for 3-4 whistles and add after the onion tomato mix is fully cooked.