To start making Restaurant Model Inexperienced Peas Masala, now we have to first cook dinner the peas.
Stress cook dinner the inexperienced peas together with 2 tablespoons water for 1 whistle. Launch the strain of the cooker instantly. Hold the cooked peas apart.
In the meantime, soak cashew nuts in heat water for quarter-hour.
As soon as the cashews have softened, add them to a mixer and grind them together with curd to make a easy paste.
In a heavy bottomed pan, warmth oil on medium flame. As soon as the oil is sizzling, scale back it to a low flame, add bay leaf, cinnamon stick, cardamom and cloves.
As soon as the aroma of the spices begin wafting within the air, add chopped garlic & ginger and sauté till the uncooked scent goes away. It will take a couple of minute or two.
Subsequent, add onion paste, tomato puree and saute till the uncooked scent of onions goes away. It will take about 5 minutes.
Then add all of the dry spice powders together with turmeric powder, cumin powder, coriander powder, garam masala powder, pink chilli powder and salt to style.
Combine them effectively and add 2 tablespoons of water to the combination to keep away from burning of the spices.
As soon as the spices are effectively cooked, add required water to get the required consistency of your selection. Boil for 3 to 4 minutes.
Subsequent, add the cashew-curd combination (paste) and stir repeatedly for the correct mixing of substances.
Now ,add the cooked peas and let the Inexperienced Peas Masala cook dinner on a low flame for five minutes.
Lastly, change off the fuel and add a dollop of butter and chopped coriander leaves on prime.
Serve Restaurant Model Inexperienced Peas Masala with Phulkas or Tawa Paratha together with a Cauliflower and Cucumber Raita on your on a regular basis meals.
