Wednesday, 23 May 2012

Green pea curry ( In a tomato a cashew nut sauce)

This recipe kind of happened by accident really. One day i was making mutter paneer and half way through, when the sauce was done and the pea's had cooked, I tasted some of the curry. I thought and so did my hasband that it was a good and satisfying dish all by it's self, so we disided to eat it as it was and save the paneer for something else. It really was delicious so give it a go yourself!!!!


1 1/2 cup of frozen green peas

To be blended together:-

3 tbs cashew nuts - soaked in boiling water 1/2 hour
1 small onion
1 inch fresh ginger
3 garlic cloves

2 tbs oil
1/2 tsp cumin seeds
a pinch of asafoetida (hing)
3 bay leaves
3 tbs fenugreek leaves (methi)
3 tbs fresh coriander (hari dhania)
220g tin of tomatoes
1 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tsp paprika powder
1/2- 1 tsp Punjabi garam masala or normal.
1 tsp sugar (optional)
salt to taste
2 tbs butter
fresh coriander to garnish.


1)Heat the oil in a pan on a medium to high heat.

2)Add the cumin seeds and the hing and stir fry for a for second before adding the bay leaves. Fry for just a moment.

3)Add the onion paste and fry for about 5-10 minutes, or until the mixture has turned a few shades darker.

4)Add the tomatoes and the leaves and cook until all of the tomatoes have mixed into a thick paste and the oil separates.

5)Add a splash of water and also all of the powdered spices. Cook for a minute or so.

6)Add the sugar and salt, mix well. Then add the green peas and cook for a couple of minutes with out a lid, making sure that you give it a little stir to prevent it from sticky.

7)Garnish with coriander.

Serve with naan or chapatis

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