Easy matar masala | pea curry

This a recipe for a really simple green pea curry which is delicious for lunch or a light supper. With these kind of dishes, I tend to make the gravy in large quantities and then I freeze it in portions. Then, when I would like a tasty lunch, and I take out a portion, heat it up and add veggies like peas, potatoes or cauliflower. To make it even quicker, this recipe uses frozen peas! 

Ingredients

2 cups frozen peas

1 large onion, finely chopped 
10-12 cashews
2 cloves garlic, finely chopped 
Small green chilli, finely chopped
Small piece of ginger, finely chopped 
Water as required 
2-3 large tomatoes, roughly chopped 
Salt to taste

1 tbsp cream 
1/2 tsp kasoori methi 
Coriander to garnish 

Vegetable oil

You'll need these spices
3-4 cloves 
3 green cardamom pods, bashed
1/2 inch cinnamon stick 
1 tsp cumin seeds 
1/2 tsp kashmiri red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder

Method

• Add a little vegetable oil to a deep frying pan and add the cloves, cardamom pods, cinnamon stick and cumin seeds and saute until fragrant. 
  
  
  
• Tip in the onions, the small green chilli, garlic and ginger. Saute until translucent and the raw smell of the garlic and ginger has gone away. 
  
  
  
• Next, add the tomatoes and cashews. Mix well. Add water to just cover and simmer until the tomatoes have softened really well. 
  
  
  
• Let cool for a few minutes and then remove the cinnamon stick from the mixture, and transfer the rest to a blender. Blend the mixture until smooth. 
  
  
  
• Transfer the blended gravy back to the pan (you can also sieve it to make it even smoother). 
  
  
  
• Add back the cinnamon stick and add the kashmiri red chilli powder, coriander powder and turmeric. Mix well. 
  
  
  
• Now add around 1/2 cup more water and the cream. Also add the kasoori methi and mix well. You can also add a little sugar but this is optional. 
  
  
  
• Finally, tip in the frozen peas and let blip for around 10 minutes until cooked through and serve!