Want to try something new for dinner? Then look no further and give this Artichoke Green Peas Masala a try. Artichokes and peas are simmered in a rich and creamy gravy of onions, tomatoes, cashews, and aromatics. As an added bonus, it's ready in just under 25 minutes, start to finish. Goes incredibly with naan bread, roti, or rice!!!

I have to confess that I haven't experimented much with Artichokes. The only thing I make is Spinach Artichoke dip. I tried this dish at an Indian restaurant years ago and it's been on my to-try list for so long. I was surprised that artichokes can meld so well with all the Indian spices and gravy. After a few misses, I finally hit upon this winner of a recipe. Now, it's a regular feature on our menu for the whole family to enjoy 🙂
Needless to say, it makes a great party dish, sure to be loved by all your guests. So let's dive right into how to make it 🙂
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 1-14oz can artichoke hearts, drained, rinsed, and quartered
- 1cup frozen green peas, rinsed
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1-inch ginger, chopped
- 3-4 garlic pods, minced
- 1 green chili, chopped
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 green cardamoms
- 1-inch cinnamon
- 2 tablespoon tomato paste (optional)
- 10-12 cashews, soaked in warm water for 10 minutes
- 1 teaspoon kashmiri chili powder
- 1 teaspoon coriander powder
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 tablespoon kasuri methi or dried fenugreek leaves, crushed
- 3 tablespoon heavy cream
- 2 tablespoon oil
- 1.5 cup water
- salt to taste
- ¼ cup fresh cilantro or coriander, to garnish

Instructions
Instant Pot Instructions
- Grind green chilies, ginger, and tomatoes to puree in a blender. Set it aside.
- In the same blender jar, grind soaked cashews to a paste. Add a little water if need be. Keep aside.
- Turn Instant Pot to SAUTE mode. Add oil to the inner pot.
- Once the oil is hot, add cumin seeds, bay leaf, cardamoms, and cinnamon stick. Saute for another 30 seconds.
- Add garlic and chopped onions. Keep stirring until onions turn golden brown.
- Then add tomato puree and tomato paste (if adding). Cook for 4-5 minutes.
- Stir in the spices - kashmiri chili powder, coriander powder, ground cumin, turmeric, and salt. Give it a good mix. Cook until oil leaves the sides.
- Deglaze the pot. Sprinkle a little water and make sure nothing is stuck at the bottom.
- Add artichoke, peas, and water. Stir well.
- Cancel the SAUTE mode. Close the lid with the vent in the sealing position.
- Change it to Manual and cook on HIGH PRESSURE for 1 minute.
- Manually release pressure after 2 minutes.
- Open the lid. Stir in cashew paste, kasuri methi, cream, and garam masala.
- Turn on the SAUTE mode again on LOW. Stir and simmer the curry for another two minutes.
- Garnish with cilantro. Serve hot with naan, roti, or rice!!!
Stovetop Instructions
- Follow the instructions from above to Step 8 in a traditional Pressure Cooker.
- Add half a cup of water.
- Close the lid and cook on medium flame till 2 whistles.
- Let the pressure release naturally.
- Open the lid and add artichoke, peas, and the remaining one cup of water.
- Let the gravy simmer for 5 minutes on low flame.
- Stir in cashew paste, kasuri methi, cream and, garam masala.
- Garnish with cilantro. Serve hot with naan, roti, or rice!!
Recipe Notes
- Make it vegan by adding coconut milk instead of cream.
- Always add cashew paste at the end when using an Instant Pot. If it is added before the Pressure Cook cycle, you might get a BURN notice.
