This post is dedicated to two of my colleagues at my office who have been patiently asking me about this recipe when I made it for an office cultural diversity program. Thank you so much for your interest it means a lot to me.

And also presenting to you below is my recipe for #thanksgiving.  Happy Dining everyone!!!

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Ingredients

  • Frozen Peas – 1 ½ Cups
  • Onion – 1 big
  • Tomatoes – 3 medium
  • Garlic – 3 cloves
  • Ginger paste – 2 tsp
  • Chilli powder – 2 tsp
  • Turmeric – 1 tsp
  • Garam Masala – 1 tsp
  • Heavy Cream – ¼ cup (or Silken tofu – for making it Vegan)
  • Salt to taste
  • Asafetida
  • Cashews – 4 nuts
  • Coriander leaves – to garnish

Putting it Together

  • In a pan add the frozen peas with a little bit of water, salt and Asafetida and bring it to a boil
  • Meanwhile, chop the onions and tomatoes in to big chunks.
  • In another pan, add some oil and fry the onions till they are golden brown
  • Grind Onions, tomatoes, ginger, garlic and cashews together
  • Once the peas have softened, add the ground paste, a little more salt (for the paste), chilli, garam masala and turmeric powder
  • Add some more oil and let the gravy cook until the raw smell goes off
  • Remove from fire and garnish with Coriander leaves
  • When it is almost done, add the heavy cream in to it, lower the flame to a medium and let it mix and cook

Miscellaneous Notes :

  • You can do this with just about any vegetable / bean that’s hardy (Potatoes, beans, chick peas)
  • The spice levels are approximate, add a little of the powders, taste it and add some more according to your taste
  • you can also garnish with small diced onions and a little bit of lime
  • Serve it hot with rotis, naan or plain old rice (I served it with hot dog buns. I didn’t get Pav buns at that time)
  • You could also serve this with hot dog buns / burger buns. Split it in to half, spread butter or ghee on both halves and press it on to a hot griddle