Dhaba style dishes are rich in spices and a special treat for our taste bubs. I have tried simulating the green peas subzhi from Punjabi dhaba which will be a great combo for Naan, roti etc. An inspired Green Peas Masala recipe from Tamilnadu Punjabi Hotels. When you finish cooking, gravy smell fills ur house.

Green Peas Sabzi / Pachaipattani Masala ( Dhaba Style )

Green Peas Sabzi / Pachai pattani Masala ( Dhaba Style )
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Fresh or Frozen Soft Green Peas – 1 cup
  • Oil – 3 tsp
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Black stone flower – 2 tsp
  • Big Onion – 1 ( Medium )
  • Ginger – 1 inch
  • Garlic – 6 nos
  • Green Chili – 2 nos
  • Tomato Puree – 5 tbsp
  • Channa Masala – 1 tbsp
  • Red Chili Powder – 1 tsp
  • Sugar – ½ tsp
  • Salt – ¼ tsp
  • Water – ½ cup
  • Coriander Leaves – 2 tbsp
  • Ghee – 1 tbsp
  • Curry Leaves – 2 strands ( Must )
To Fry :
  • Oil – ½ tsp
  • Onion – ¼ ( Medium )
  • Cashew nut – 5 nos
Instructions
PREP:
  1. Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the onion finely. Grind Ginger, garlic and green chili to a fine paste. Chop the coriander leaves.
COOKING:
  1. In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.
  2. Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end take out from the stove.
Notes
Use fresh tomatoes if you don’t want to use tomato puree. !Preparing Puree: tomatoes – 4 nos. Place tomatoes in the hot water for 3 min, peel it’s skin and grind it in to a fine paste.
If you have hard green peas, cook them before adding it to the gravy.
Adding fresh curry leaves at the end is must to get the nice aroma like in dhaba.
If you want it little more watery add water ¼ cup.
Serve with Roti, Chapathi, Naan and any variety rice for parties

(*) . .