Step 1

Coarsely grind the ginger and garlic into the grinder.

Step 2

Then make smooth puree of tomatoes and cashews, keep it aside.

Step 3

On other side, boil plenty of water along with salt. Once it starts boiling add green peas and boil till they are soft and tender.

Step 4

Heat the oil in a pan on medium heat. Once hot add whole spices and cumin seeds, saute for a minute you will notice nice aroma of the spices.

Step 5

Then add onions and cook till they are soft and translucent.

Step 6

Now add ginger garlic paste and cook for a minute or till the raw smell of ginger garlic goes away.

Step 7

Add tomato-cashew puree and cook till all the water evaporates and it becomes thick paste. Do stir in between to make sure that it is not sticking to the bottom of the pan.

Step 8

Now add salt, red chili powder, turmeric powder and coriander powder, mix and cook for a minute.

Step 9

Lower the heat and mix in the yogurt immediately.

Step 10

Add water as per your liking gravy consistency, crank the heat back to medium and let it simmer for 5 minutes.

Step 11

Now add garam masala, kasoori methi and cardamom seeds powder. Also mix in boiled green peas and cook for 2 minutes.

Step 12

Lastly add heavy cream and coriander leaves, mix and cook for a minute.

Step 13

Then turn off the stove and it is ready to serve.