Top Tips:
- You can skip the cashew paste, instead add 30ml of coconut milk (more if cooking for more than 4 people).
- Finely diced potatoes or paneer can be added alongside the peas.
Serves:
4
tbsp
groundnut or vegetable oil
1
tsp
ghee
1
tsp
fennel seeds
0.5
inch(es) of cinnamon stick
1
bay leaf
2
cloves
1
green cardamom
2
large white onions (finely diced)
3
vine tomatoes (finely chopped)
2
tsp
chilli powder
2
tsp
coriander powder
1
tsp
garam masala
0.5
tsp
turmeric powder
1
tbsp
garlic paste
1
tbsp
ginger paste
200
g
frozen peas
10
cashews
1
handful(s) of coriander leaves (chopped)
1
tbsp
butter (melted)
Recipe submitted by: Vidhya, FoodCycle Salford volunteer
Equipment needed: Saucepan, ladle, blender
If using, soak cashews for 20 minutes.
Heat the pan to a medium heat, then add oil and ghee.
Add the fennel seeds, green cardamom, bay leaf, cloves and cinnamon to the pan and sauté for 1 minute.
Add the finely diced onions, fry till brown then add salt to season.
Add the ginger and garlic paste and let cook for 3 minutes.
Now add the tomatoes and cook until they turn mushy.
Add the chilli powder, turmeric powder and coriander powder and sauté well for 6 minutes.
Add the frozen peas and let it cook for 12 minutes.
Meanwhile, blend the cashew to make it a paste and add to the curry. Let it cook for 2 minutes.
Finally add garam masala, finely chopped coriander and butter.
Serve with paratha, chapati or rice.
Top Tips:
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