To start making restaurant-style green pea masala, we first need to cook the peas.
Pressure cook the peas along with 2 tablespoons of water for 1 whistle. Immediately release the pressure on the pan. Set the cooked peas aside.
In the meantime, soak the cashews in warm water for 15 minutes.
Once the cashews have softened, add them to the mixer and grind them along with the curd into a smooth paste.
In a heavy-bottomed pan, heat the oil over medium heat. Once the oil is hot, lower it to a low heat, add the bay leaf, cinnamon stick, cardamom and cloves.
Once the aroma of spices starts wafting through the air, add chopped garlic and ginger and sauté until the raw smell goes away. This will take about a minute or two.
Next, add onion paste, tomato paste and sauté until the raw smell of onions disappears. It will take about 5 minutes.
Then add all the dry spice powders including turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder and salt to taste.
Mix them well and add 2 tablespoons of water to the mixture to prevent the spices from burning.
Once the spices are well cooked, add the necessary water to obtain the desired consistency. Boil for 3-4 minutes.
Next, add the cashew and curd mixture (paste) and stir continuously for proper mixing of the ingredients.
Now add the cooked peas and cook the Green Pea Masala on low heat for 5 minutes.
Finally, turn off the heat and add a knob of butter and the chopped coriander leaves on top.
Serve restaurant style green pea masala with Phulkas or Tawa Paratha along with a Cauliflower and Cucumber Raita for your everyday meals.
