We usually make Matar paneer or peas masala or peas kurma using green peas. I always wanted to make a tomato-based green peas masala recipe and post it in Jeyashris kitchen. A few visits to the nearby wet market here in Hongkong, I found super fresh green peas. We always use frozen peas for all peas based recipes. Though we get in Singapore during the peas season, I am so lazy to buy it and conveniently buy the frozen peas from supermarkets. Those who are like me, please buy the fresh peas when they are in season and try this recipe. We used it in pulaos and gravies and the taste was so yum. Just watch your favorite movie or listen to a favorite song and take out the peas from the shell. The addition of cashew milk paste gives creaminess to the Matar masala. This gives a restaurant-style taste to the peas masala. Check out our complete collection of Side dish for Roti.
Soak 10 cashew nuts in ¼ cup warm milk. Preferably use full cream milk.
Puree 3 ripe tomatoes and keep aside.
In a pressure cooker, add 2 tbsp oil. Add 2 slit green chilis and add chopped onions. Saute till they become translucent.
Add 1 tbsp ginger garlic paste to the this now. Saute till raw smell goes off.
Add in the tomato puree to this. Mix well.Add 2 tsp red chili powder, 1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala, and 1 tbsp curd.Mix well and add salt.
Add 1.5 cups of fresh green peas.Add ¾ cup water to this and mix well.
Pressure cook for 2 whistles. If using frozen peas cook for one whistle or simply cover and cook.
Open the cooker and add the cashew milk paste.Add crushed kasoori methi. Add ½ tsp garam masala and mix well.
Boil for a minute. Switch off the flamePeas masala ready.
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