Preparation

Cup of Yum
1. First soak 10 to 12 cashews in warm water for 20 to 30 minutes.
2. When the cashews are soaking, steam the fresh peas till they are cooked completely. You can steam them in a steamer or pressure cooker. If cooking in a pressure cooker, then cook for 2 whistles.
3. Later drain the water from cashews and add the cashews along with 1.5 cups chopped tomatoes in a blender or grinder jar. 
4. Without adding any water, grind to a fine and smooth paste. Keep the ground tomato-cashew paste aside.

Making masala base

1. Heat 3 tbsp oil in a pan. Then add the whole garam masala - 1 tej patta, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). Sauté till the spice become fragrant.
2. Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. Stir and fry on low heat till the raw aroma of ginger and green chilies go away.
3. Now add the tomato-cashew paste. Stir and mix the paste well.
4. The mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.
5. Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.
6. Stir and saute the masala paste on low to medium heat, till it thickens and you see oil specks on top and oil releasing from the sides.
7. Then add the ground spices - turmeric powder, red chili powder, cumin powder, coriander powder and garam masala powder.
8. Stir and sauté for a minute.
9. Now lower the flame. Then add beaten curd.
10. As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.
11. Stir the curd very well with the whole mixture. Remember to add beaten curd on a low flame and keep on
12. Stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.
13. Add 1 cup water.

making green peas masala

1. Then add the cooked green peas. Season with salt. Stir everything very well.
2. Add 2 tbsp milk powder. Instead of milk powder, khoya can be added. But add khoya and saute it once the tomato-cashew paste is done. Stir again.
3. Bring the green peas masala curry to a simmer on a low to medium flame.
4. Lastly add 1/2 tsp kasuri methi, which has been crushed. Stir and switch off the flame.
5. Garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. You can also serve green peas curry with jeera rice or saffron rice.