Kashmiri Chili & Cashew Green Pea Recipe – Authentic Indian Curry

Last Updated on 4 months by Neha Deshmukh

Kashmiri Chili & Cashew Green Pea Recipe – Authentic Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s bursting with flavor, yet surprisingly easy to make. This Kashmiri Chili & Cashew Green Pea Curry is exactly that. I first stumbled upon a version of this dish at a friend’s place, and I’ve been tweaking it ever since to get it just right. The result? A creamy, subtly spicy, and utterly delicious curry that’s become a regular in my kitchen.

Why You’ll Love This Recipe

This isn’t just another green pea curry. The combination of Kashmiri chilies and cashews creates a unique flavor profile – a beautiful red hue with a gentle warmth, and a richness that’s just incredible. It’s comforting, flavorful, and perfect for a weeknight dinner. Plus, it comes together pretty quickly, making it ideal when you’re craving something delicious but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to make this Kashmiri Chili & Cashew Green Pea Curry:

• 2-3 dried Kashmiri red chilies
• 6-7 cashews, whole
• 2 teaspoons poppy seeds
• 2 tablespoons fresh grated coconut
• 1 inch ginger
• 3 tablespoons oil
• 1 tej patta (Indian bay leaf)
• 2-3 cloves
• 1 inch cinnamon stick
• 1 medium onion
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 teaspoons fennel powder
• 1 cup green peas
• 2 medium potatoes
• 2-2.25 cups water
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients – these really make this curry special!

• Kashmiri Red Chilies: These aren’t about scorching heat; they’re all about color and a mild, fruity warmth. They give the curry that gorgeous red hue without overpowering the other flavors. If you can’t find them, you can substitute with regular dried red chilies, but reduce the quantity and maybe add a pinch of paprika for color.
• Cashews: Don’t skimp on the cashews! They add a lovely richness and creaminess to the gravy.
• Poppy Seeds: These little seeds are a fantastic thickening agent, giving the curry a beautiful texture.
• Fresh Coconut: Using fresh coconut is a regional touch that adds a wonderful aroma and flavor. You can use desiccated coconut if fresh isn’t available, but the flavor won’t be quite the same.
• Fennel Powder: This is the secret ingredient! Fennel powder adds a unique, slightly sweet, and aromatic flavor that really sets this curry apart. It’s a game-changer, trust me.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dried Kashmiri red chilies and cashews in hot water for about 15-20 minutes. This softens them up for grinding. Once softened, drain the water.
2. Now, it’s time to make the paste. Grind the soaked chilies, cashews, poppy seeds, coconut, and ginger into a smooth paste. A little water can help if needed.
3. Heat the oil in a pressure cooker over medium heat. Add the tej patta, cloves, and cinnamon stick. Sauté for a few seconds until they become fragrant – this is where the magic starts!
4. Add the chopped onion and sauté until it turns golden brown. Patience is key here; a well-browned onion is the foundation of a flavorful curry.
5. Pour in the ground paste and cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This means the paste is cooked through.
6. Stir in the turmeric powder, coriander powder, and fennel powder. Cook for another minute, allowing the spices to bloom.
7. Add the green peas, diced potatoes, salt, and water. Give everything a good mix.
8. Pressure cook for 2 whistles, then reduce the heat and simmer for another 5 minutes. This ensures the vegetables are tender and the flavors have melded together beautifully.
9. Once the pressure has released naturally, open the cooker and garnish with fresh coriander leaves. Serve hot with roti or rice!

Expert Tips

• Don’t be afraid to adjust the amount of water to achieve your desired gravy consistency.
• For a smoother gravy, you can strain the ground paste before adding it to the cooker.
• Using a good quality pressure cooker will make a huge difference in cooking time and results.

Variations

• Vegan Adaptation: Swap the cashews for cashew cream or a blend of sunflower seeds and coconut cream for a similar richness.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you prefer a spicier curry, add a few more Kashmiri red chilies or a pinch of cayenne pepper.
• Festival Adaptation: Honestly, this curry is delicious enough for any occasion! It doesn’t have a specific festival association, making it perfect for everyday cooking. My family loves it during simple get-togethers.

Serving Suggestions

This Kashmiri Chili & Cashew Green Pea Curry is fantastic with:

• Warm, fluffy basmati rice
• Soft, flaky roti or naan
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

1. What is the best way to adjust the spice level in this curry?

Start with fewer Kashmiri chilies and taste as you go. You can always add more, but you can’t easily take away the heat! A pinch of cayenne pepper can also boost the spice.

2. Can I use frozen green peas in this recipe?

Absolutely! Frozen peas work perfectly well. Just add them along with the potatoes.

3. What is Tej Patta and can I substitute it?

Tej Patta is Indian bay leaf, and it has a slightly different flavor profile than regular bay leaves. If you can’t find it, you can use a regular bay leaf, but use only half the amount.

4. How can I make the gravy thicker/thinner?

For a thicker gravy, cook uncovered for a few minutes after pressure cooking to allow some of the liquid to evaporate. For a thinner gravy, add a little more hot water.

5. Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will meld together even more beautifully.

6. What is the best type of rice or roti to serve with this curry?

Basmati rice is a classic choice. As for roti, a simple whole wheat roti or a soft naan bread are both excellent options.