1. Pressure cook peas for 2 whistles and set aside.
2. First grind cashews with curd to a smooth creamy paste, set aside.
3. Add a tsp of oil and add the ingredients under `to saute and grind` and saute till tomatoes turn mushy.
4. Cool down and grind it a fine paste.
5. Heat butter, add the items under `to temper` add onion and saute till slightly brown.
6. Then add the tomato paste and saute.
7. Saute for 3-5mins then add channa masala, red chilli powder and required salt.
8. Add water as required to bring it a running consistency.
9. Allow it to boil for 2 mins.
10. Then add the cashew paste and give a quick stir.
11. Add cooked peas, sugar and cook on a low flame for 5mins.
12. Then add kasoori methi and coriander leaves and turn off stove.
13. Serve hot with rotis or with mild pulaos.
14. We loved it with soft hot rotis.

Recipe courtesy: Sharmis Passions