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Cashew and Green Peas Curry Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Cashew and green peas curry

Cashew and green peas curry

Flavorful Indian Curry

Cashew and green peas curry is a rich, textured Indian curry that is full of flavor. It is easy to prepare, doesn't require too many ingredients and is delightful when served with any Indian flatbread (e.g., chapati, roti, naan or paratha) or with pulao.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

2 servings

Ingredients

  • 2 medium onions
  • 2 medium tomatoes
  • 3 to 4 garlic cloves, peeled and finely chopped
  • 1/2 cup green peas, fresh or frozen
  • 10 to 15 + 1 tablespoon cashews
  • 2 to 3 tablespoons cooking oil
  • 1 inch cinnamon stick
  • 2 to 3 cloves
  • salt, to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder, or to taste
  • 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 cup water, or as needed
  • 2 teaspoons coriander leaves, finely chopped
  • 2 tablespoons fresh cream

Directions

  1. Roughly chop 1 1/2 onions and 2 tomatoes. Chop the remaining 1/2 onion lengthwise. Finely the garlic cloves. Wash the peas. Set aside.
  2. Heat 1 tablespoons of cooking oil in a frying pan. Add 10 to 15 whole cashews and fry over medium flame till they turn brown. Transfer to a plate and set aside.
  3. In the same pan, heat 1 tablespoon of oil. Add the cinnamon stick and cloves. Fry.
  4. Add the roughly chopped onion and saute till translucent.
  5. Add the roughly chopped tomatoes and fry for 1 minute.
  6. Add 1 tablespoon of cashews (whole or chopped) and 1/2 teaspoon of salt. Fry till tomatoes turns mushy. Switch off the flame. Let it cool down completely.
  7. After cooling down, transfer this mixture to a mixer jar and grind to a fine paste (no need to add water). Set aside.
  8. In a pan add 1-2 teaspoons of oil and add the chopped garlic cloves. Fry for a few seconds.
  9. Add slit onions and saute for 1 minute.
  10. Add ground onion-tomato paste, mix well and add 1/2 cup of water.
  11. Add the turmeric powder, red chili powder, coriander powder and garam masala powder. Mix well, cover with a lid and cook for 2 minutes.
  12. Add green peas and fried whole cashews. Mix well. Add water if required and add salt to taste. Cook for 5 minutes over medium flame.
  13. Add the fresh cream, mix well, bring to a boil and switch off the flame.
  14. Add finely chopped fresh coriander leaves.
  15. Serve hot with roti, chapati, naan or pulao.

Photo Guide

Roughly chop 1 1/2 onions and 2 tomatoes. Chop 1/2 onion lengthwise. Finely chop 3-4 garlic cloves. Set aside.

Roughly chop 1 1/2 onions and 2 tomatoes. Chop 1/2 onion lengthwise. Finely chop 3-4 garlic cloves. Set aside.

Wash 1/2 cup peas (fresh or frozen) and set aside.

Wash 1/2 cup peas (fresh or frozen) and set aside.

Heat 1 tablespoons of cooking oil in a frying pan. Add 10-15 whole cashews.

Heat 1 tablespoons of cooking oil in a frying pan. Add 10-15 whole cashews.

Fry over medium flame till cashews turn brown. Transfer to a plate and set aside.

Fry over medium flame till cashews turn brown. Transfer to a plate and set aside.

In the same pan, heat 1 tablespoon of oil. Add 1 inch cinnamon stick and 2-3 cloves. Fry.

In the same pan, heat 1 tablespoon of oil. Add 1 inch cinnamon stick and 2-3 cloves. Fry.

Add roughly chopped onion and saute till translucent.

Add roughly chopped onion and saute till translucent.

Add roughly chopped tomatoes and fry for a minute.

Add roughly chopped tomatoes and fry for a minute.

Add 1 tablespoon of cashews (whole or chopped) and 1/2 teaspoon of salt. Fry till tomatoes turns mushy. Switch off the flame. Let it cool down completely.

Add 1 tablespoon of cashews (whole or chopped) and 1/2 teaspoon of salt. Fry till tomatoes turns mushy. Switch off the flame. Let it cool down completely.

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After cooling down, transfer this mixture to a mixer jar

After cooling down, transfer this mixture to a mixer jar

Grind to a fine paste (no need to add water). Set aside.

Grind to a fine paste (no need to add water). Set aside.

In a pan add 1-2 teaspoons of oil and add chopped garlic cloves. Fry for a few seconds.

In a pan add 1-2 teaspoons of oil and add chopped garlic cloves. Fry for a few seconds.

Add slit onions and saute for a minute

Add slit onions and saute for a minute

Add ground onion-tomato paste.

Add ground onion-tomato paste.

Mix well and add 1/2 cup of water.

Mix well and add 1/2 cup of water.

Add 1/2 teaspoon turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder and 1/2 teaspoon garam masala powder. Mix well.

Add 1/2 teaspoon turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder and 1/2 teaspoon garam masala powder. Mix well.

Cover with a lid and cook for 2 minutes.

Cover with a lid and cook for 2 minutes.

Add green peas and fried whole cashews. Mix well.

Add green peas and fried whole cashews. Mix well.

Add water if required and add salt to taste. Cook for 5 minutes over medium flame.

Add water if required and add salt to taste. Cook for 5 minutes over medium flame.

Add 2 tablespoons of fresh cream.

Add 2 tablespoons of fresh cream.

Mix well, bring to a boil and switch off the flame.

Mix well, bring to a boil and switch off the flame.

Add finely chopped fresh coriander leaves.

Add finely chopped fresh coriander leaves.

Serve hot with roti, chapati, naan or pulao.

Serve hot with roti, chapati, naan or pulao.

Notes

  • To adjust the spiciness level, increase or decrease the amount of red chili powder and garam masala powder.
  • Frying whole cashews in ghee will enhance the flavor of the curry.
  • Don't make the curry too watery. The consistency should be medium thick.
  • You can replace coriander leaves with dried fenugreek leaves.
  • Same gravy base can be used to make different types of curries like mixed vegetable curry, panner curry and so on. Just replace the cashew-pea combination with other vegetables and enjoy.

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