Whenever we visit any pure veg restaurants, we always prefer to order pav bhaji or if roti, then we go for green peas masala. However, this was a case then when we were in India. Nowadays finding an Indian restaurant itself is like finding a pool of water in a desert.
When we stayed in Pune, there was this pure veg restaurant just outside our society. He served really delicious green peas masala. Recently some friend had posted a picture of green peas masala on some food group. The picture of the dish was really tempting and it made me nostalgic. I tried out the recipe, making few changes to it depending on the ingredients readily available in my pantry and my liking 😉
- 5 cloves
- Two 1/2 inch pieces of cinnamon
- 1 cardamom
- 1 bay leaf
- 2 red chillies
- 1 tsp green chili, finely chopped
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 1/2 tsp ginger garlic paste
- 1 cup green peas
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1/4 tsp garam masala powder
- 1/4 tsp black pepper powder
- 1/4 tsp kitchen king masala (optional)
- 1/2 cup yoghurt
- Salt as per taste
- 1 tbsp coriander leaves, finely chopped
- 1 tbsp oil
- 1 tbsp butter or ghee
- Heat oil and ghee in a pan.
- Once hot, add the whole spices – cloves, cinnamon, cardamom, bay leaf and fry for a minute.
- Then add the onion and sauté till golden brown.
- Add the green chilies, red chilies and ginger garlic paste. Sauté till the rawness of the paste disappears.
- Add the tomatoes and allow to cook till mushy. Now add the peas and allow to cook.
- Next add all the spice powders – turmeric, red chili, cumin, coriander, garam masala, kitchen king masala, black pepper, yoghurt and salt as per taste.
- Cook till the oil oozes out.
- Next add 1/2 cup water and cook covered for 5 minutes.
- Then remove the lid and cook on medium flame till thick consistency is achieved.
- Garnish with chopped coriander leaves and server with roti or chapatis.