Water - 3 cups + 1/2 cup3 cups water can be adjusted according to the gravy thickness
Oil - 3 tsp
Salt - as per taste
Lemon Juice / Rice vinegar - 2 tspoptional, if you like little tangy taste, add it
Coriander leaves - for garnishingoptional
Cream - for garnishingoptional
Take the lotus seeds and dry fry it until crisp. Keep it aside.
Wash and soak the cashews in hot water for 15 to 20 min.
Grind the cashews with 1/2 cup water and make to a smooth paste and keep it aside. Wash the peas and keep it ready.
In a wok/kadai, add oil and when it is hot, add the onion. Fry them, till it is translucent. Add the tomatoes and ginger garlic paste and saute well, till the tomatoes becomes soft and the raw smell of ginger garlic goes off.
Switch off the flame and let the onion tomato mixture cools down. Grind this onion tomato to a smooth paste and again transfer to the kadai and start cooking.
Add the salt, chilli powder, coriander powder and turmeric powder and little water and cook, till the oil oozes out.
Add the cashew paste and cook for another 5 min. Add the kasoori methi or fenugreek leaves now and again cook for 2 to 3 min.
Add the green peas now and if the gravy is thick, add some more water and cover it. Let the green peas cook (might take another 4 to 5 min). Now add the garam masala.
Add the fried lotus seeds now and mix thoroughly for 2 to 3 min and switch off the flame. Add the lemon juice now and mix it. (optional)
Garnish with coriander leaves and Serve the gravy with roti or nan.
Instead of tomatoes, you can use tomato puree also.
Instead of cashew paste, you can add the coconut milk, but the taste would be different.
I used frozen green peas and it cooked fast. If you are using normal peas, it might take some more time to cook.