Dhaba-style dishes are known for their bold spices and rich aroma. This Green Peas Masala is my attempt at recreating the flavorful green peas sabzi served in Punjabi-style restaurants and dhabas in Tamil Nadu.
The combination of green peas, tomato, freshly ground onion-cashew paste, whole spices, and chana masala gives this gravy a wonderful aroma. By the time it finishes cooking, the fragrance fills the whole kitchen.
This Green Peas Sabzi pairs beautifully with naan, roti, chapati, or even variety rice.
Green Peas Sabzi / Pachai Pattani Masala – Dhaba Style
Recipe Details
Side Dish / Gravy
Punjabi / North Indian
Sashi
20 minutes
20 minutes
40 minutes
2
Ingredients
Main Ingredient
- Fresh or frozen green peas – 1 cup
To Fry and Grind
- Oil – 1/2 tsp
- Onion – 1/4 medium
- Cashews – 5
For the Masala
- Oil – 3 tsp
- Cinnamon – 1-inch piece
- Cloves – 2
- Black stone flower / Kalpasi – 2 tsp
- Onion – 1 medium, finely chopped
- Ginger – 1-inch piece
- Garlic – 6 cloves
- Green chilies – 2
- Tomato puree – 5 tbsp
- Chana masala powder – 1 tbsp
- Red chili powder – 1 tsp
- Sugar – 1/2 tsp
- Salt – 1/4 tsp, or to taste
- Water – 1/2 cup
- Coriander leaves – 2 tbsp, chopped
- Ghee – 1 tbsp
- Curry leaves – 2 sprigs
Preparation
- Heat 1/2 teaspoon oil in a small pan.
- Add the 1/4 onion and fry until golden brown.
- Allow it to cool slightly, then grind the fried onion and cashews into a very fine paste. Keep aside.
- Finely chop the medium onion.
- Grind the ginger, garlic, and green chilies together into a fine paste.
- Chop the coriander leaves and keep them ready.
Cooking Instructions
- Heat 3 teaspoons oil in a wok or kadai over medium heat.
- Add the cinnamon, cloves, and black stone flower.
- Fry briefly until aromatic.
- Add the finely chopped onion and sauté until lightly browned.
- Add the ginger-garlic-green chili paste and fry until the raw aroma disappears.
- Add the tomato puree and cook for about 2 minutes.
- Add the prepared onion-cashew paste.
- Cook over medium heat, stirring frequently, until the masala thickens and the oil begins to separate.
- Add the chana masala powder, red chili powder, sugar, and salt.
- Fry for about 1 minute over medium-low heat, stirring continuously so the masala does not burn.
- Add the green peas, coriander leaves, and 1/2 cup water.
- Mix well and cook until the peas are tender and the gravy reaches your preferred consistency.
- Add the ghee and fresh curry leaves at the end.
- Mix once, remove from the heat, and serve hot.
Tips
Fresh Tomato Puree: If you prefer not to use prepared tomato puree, blanch about 4 tomatoes in hot water for around 3 minutes, peel them, and blend into a smooth puree.
Green Peas: Soft fresh or frozen peas can be added directly. If using mature or hard peas, cook them until tender before adding them to the gravy.
Curry Leaves: Adding fresh curry leaves at the end gives the finished gravy a distinctive aroma.
Gravy Consistency: If you prefer a thinner gravy, add up to an additional 1/4 cup water as needed.
Cashew Paste: The fried onion and cashew paste adds body and richness to the gravy.
Serving Suggestion
Serve Green Peas Sabzi hot with naan, roti, chapati, parotta, or your favorite variety rice.
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