Soak 10 cashew nuts in ¼ cup warm milk. Preferably use full cream milk.
Puree 3 ripe tomatoes and keep aside.
In a pressure cooker, add 2 tbsp oil.
Add chopped onions.
Saute till they become translucent.
Add 1 tbsp ginger garlic paste to the this now.
Saute till raw smell goes off.
Add in the tomato puree to this.
Add 2 tsp red chili powder, 1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala and 1 tbsp curd.
Mix well and add salt.
Add 1.5 cups fresh green peas.
Add ¾ cup water to this and mix well.
Pressure cook for 2 whistles.
If using frozen peas cook for one whistle or simply cover and cook.
Open the cooker and add the cashew milk paste.
Add crushed kasoori methi.
Add ½ tsp garam masala and mix well.
Boil for a minute.
Switch off the flame
Green Peas masala ready.