Green Pea Masala Curry

Cashew Paste

1. Add cashews and curds into a food processor and blend together into a smooth creamy paste. Keep the paste aside.

Tomato Paste

1. 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.
2. 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.
3. Pour the mixture into a food processor and grind the mixture into a fine paste.

Pea Masala Curry

1. 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.
2. In a pan, heat butter on a medium flame and add cinnamon, cloves and cumin seeds. Roast until they are fragrant.
3. Add chopped onions to the pan and add sauté until they turn lightly brown.
4. Add the tomato paste to the pan and sauté for 5 more minutes. Keep stirring to prevent the gravy from sticking and burning.
5. Add salt, red chili powder, chana masala and enough water to get a loose consistency. Bring to boil for 2 minutes.
6. Add the cashew paste, cooked peas and sugar; give a good stir and cook on a low flame for 5 more minutes.
7. Add dry fenugreek and coriander leaves and turn off the stove.
8. Serve hot with roti, naan or rice.

Trivia

• 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.