Peas Masala and moving back home

After living on my own for couple of years, I finally moved back home. Ever since I moved back I haven't cooked as much, I'm not sure if it's just the 'back home' feeling or just sheer laziness or may be a bit of both.

I had started missing cooking even though it was just for one. I miss the excitement of trying out a new recipe that I had found online or thrill of experimenting with an ingredient that I was craving on a particular day. So, I made a deal with my mum that she would cook in the mornings and I would make dinner for the family.

This was what I made for Day 1 of the deal.

It started off with what vegetables were there at home. Peas were the only thing I felt like eating. I quickly went online to see what I could make with peas and found this amazing recipe and decided to try it out.

Peas Masala and moving back homeAfter living on my own for couple of years, I finally moved back home. Ever since I moved back I haven't cooked as much, I'm not sure if it's just the 'back home' feeling or just sheer laziness or may be a bit of both. I had started missing cooking even though it was just for one. I miss the excitem...

Summary

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  • Courseside dish
  • Cuisineindian
  • Yield3 servings 3 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Large tomatos
2
Peas
half a kilo
Cloves
2
Small cinnamon piece
1
Cashews
12
Bay leaf
1
Cardamom
2
Chilli powder
1  Teaspoon
Garam Masala
1 teaspoon
Cumin powder  
1 teaspoon
Coriander powder
1 teaspoon
Asafoetida
1 pinch
Turmeric
1 pinch
Curd
1 cup
Ginger
1 inch
Green chillies
3
Salt for taste
Milk
2 teaspoons
Kasturi methi
Butter

Steps

  1. Soak cashews in warm water and set them aside
  2. Boil the peas and set it aside
  3. Grind the chillies and ginger
  4. Grind the tomato and cashews
  5. Add oil in a pan and heat it, add the bay leaf, cloves, cinnamons and cardamoms and sauté
  6. Then add the chillies and ginger paste and continue sautéing
  7. Then add the tomato and cashew paste and allow it to simmer until you see the oil raise
  8.  Then add the chilli powder, garam masala, cumin powder, coriander powder, turmeric, asafoetida and salt.
  9. Then add the the peas and a cup of water, continue stirring it.
  10. Add the cup of curd and stir. Then add milk and allow to simmer. By now there should be some amount of consistency.
  11. Garnish with Kasturi methi and butter. The Peas masala is ready to be served.
    Peas Masala and moving back home

Recipe inspired from Veg Recipes of India.