Green peas cooked in onion tomato gravy with yogurt and cashew. Simple and tangy gravy that goes well with roti and parathas.

Ingredients:

• 1 cup – Dried green peas (cooked)
• 1 no – Onion (roughly chopped)
• 1 no – Tomato (big one, roughly chopped)
• 1 inch – Ginger (chopped)
• 3 nos – Garlic (chopped)
• 1 or 2 nos – Green chillies
• 1 1/2 tsp – Chole masala
• 1/2 tsp – Kashmiri red chili powder
• 1/2 tsp – Honey
• 1 tbsp – Coriander leaves (for garnishing)
• Salt as needed
• 2 tsp – Oil (for sautéing)

For grinding:

• 3 tbsp – Yogurt (thick one)
• 10 nos – Cashew nuts

For seasonings:

• 1 tbsp – Butter
• 1 tsp – Cumin seeds

Preparation method:

1. Heat oil in a pan, add chopped onion, green chilies, ginger, garlic and fry till the onion turns slightly brown. Let it cool and grind this with the chopped tomatoes to make a thick gravy. Keep it aside.
2. Take a blender, powder the cashews nuts first and then add yogurt to it, again grind it for couple of times. Keep it aside.
3. Heat butter in a pan, season it with cumin seeds. Add onion tomato gravy, cover with lid and cook over medium flame for 5 minutes.
4. Add cashew yogurt sauce, chole masala, kashmiri red chilli powder, honey and cooked green peas along with salt. Cover and cook this over low flame for 6 to 7 minutes or until the oil separates.
5. Switch off the stove and garnish with coriander and serve hot with roti or paratha.

Notes:

• You can replace kashmiri red chili powder with normal chili powder. But you will lose the lovely color of this gravy.
• You can also use fresh green peas in this recipe.