Dhaba Style Matar Masala CurryVeg

1

Combine green chilies, chopped garlic, and chopped ginger in a blender.

2

Add a small amount of water and grind into a smooth, fine paste.

3

Heat one tablespoon of oil in a pan. Sauté the roughly chopped onions and cashew nuts until the onions turn golden brown.

4

Remove from heat, let the mixture cool completely, and then grind it into a fine paste with a little water.

1

Heat oil in a pan and add the whole spices: cinnamon, cloves, cardamom pods, and stone flower.

2

Add the finely chopped onion to the pan and sauté until it turns a nice brown color.

3

Stir in two teaspoons of the prepared ginger-chili paste and cook briefly.

1

Add the green peas (fresh or frozen) to the pan.

2

Stir in the turmeric powder, Kashmiri red chili powder, and salt. Mix well to coat the peas.

3

Pour in the blanched tomato puree and add a splash of water. Cover the pan with a lid and let the mixture cook for about 15 minutes.

1

Once the peas are cooked and the oil begins to separate from the gravy, add the sugar to balance the flavors.

2

Stir in the garam masala and the prepared onion-cashew paste. Pour in about half a cup of water to reach your desired consistency.

3

Finish the dish by sprinkling crushed kasuri methi over the top.

4

Remove from heat and serve hot with roti or chapati.