How to make Green Pea Masala Curry
- Add cashews and curds into a food processor and blend together into a smooth creamy paste. Keep the paste aside.
- Heat 1 tsp. oil in a pan and add onions, garlic and ginger. Fry until turn translucent. Make sure the mixture does not turn brown.
- Add tomatoes and green chilies to the pan and sauté until the tomatoes become soft. Remove from flame and allow the tomato mixture to cool.
- Pour the mixture into a food processor and grind the mixture into a fine paste.
Pea Masala Curry
- Add peas and water to a pressure cooker and cook the peas for 2 whistles and set aside. The peas should not turn to mush.
- In a pan, heat butter on a medium flame and add cinnamon, cloves and cumin seeds. Roast until they are fragrant.
- Add chopped onions to the pan and add sauté until they turn lightly brown.
- Add the tomato paste to the pan and sauté for 5 more minutes. Keep stirring to prevent the gravy from sticking and burning.
- Add salt, red chili powder, chana masala and enough water to get a loose consistency. Bring to boil for 2 minutes.
- Add the cashew paste, cooked peas and sugar; give a good stir and cook on a low flame for 5 more minutes.
- Add dry fenugreek and coriander leaves and turn off the stove.
- Serve hot with roti, naan or rice.
- Peas are thought to have originated from Ethiopia and Central Asia and their Latin name is pisum sativum.
- The oldest pea was found between the borders of Thailand and Burma and it was nearly 3000 years old!
- George Mendel, who is considered the father of genetics worked with pea cells in the 1800s and laid the foundations for modern genetics study.
- Thick fogs that were once prevalent in London and other cities in the UK were called pea soupers because the density and green color resembled pea soup.