Food garnish is an integral part of cookery that has been in practice since the 14th century both at homes and food service institutions. Garnishes involve a kind of decor or embellishment to food that enhances its appeal, taste, and flavour. The Principles of Design and Elements of Art help in a good garnish.
Here is a simple yet artistic garnish of shahi peas masala using the core ingredients of the dish. The varying shades of red accentuate the rich gravy while the specks of green hint at the spice quotient and usage of fresh green peas.
Ingredients for Shahi Peas Masala Recipe:
- Fresh or frozen peas 1 cup
- Tomatoes chopped 2 cups
- Onions chopped 1 cup
- Ginger finely chopped 1 tbsp
- Garlic crushed 1 tbsp
- Green chilly 4
- Cashew 2 tbsp
- Red chilly powder 2 tsp
- Coriander powder 2 tsp
- Turmeric powder 1 tsp
- Garam masala 1 tsp
- Cumin seeds 1 tsp
- Fresh cream 2 tbsp
- Oil 2 tbsp
- Salt to taste
Preparation Method:
- Take 1 tsp oil in a heavy-bottomed pan and heat it.
- Add the onions followed by ginger and garlic. Saute till pink.
- Add the dry spice powders. Saute for another 3 minutes.
- Add the tomatoes. Saute till mushy.
- Remove and set aside to cool.
- Grind the cooled mixture along with the cashews into a smooth paste.
- Heat the remaining oil in a heavy-bottomed pan.
- Add Cumin seeds. When they turn brown add the peas. Saute on low flame till soft.
- Add the ground mixture.
- Cook on low flame with the required salt.
- Adjust the consistency with water such that the mixture coats the back of a spoon.
- Allow boiling for 10 minutes on low flame.
- Remove from fire.
- Whisk in the cream and serve hot with rice, chappathi or poories
