2 Cups of Green peas (i used frozen)
salt to taste
fresh coriander for garnishing
1 tbsp oil
1 tsp cumin seeds
2 medium onion, chopped thin
2 medium tomatoes, chopped
2-3 nos almonds
1 green chili, slited lengthwise
2-3 cloves of garlic, finely chopped
1 tsp shredded ginger
List 3 : Dry masala
3/4 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala powder
1/4 tsp turmeric powder
- Chop onion and tomatoes accordingly. In a pan, add a tbsp of oil, crackle cumin seeds, add chopped onions, slited green chili, chopped garlic and shredded ginger. Saute until onion turn tanslucent.
- Add chopped tomatoes to this, add 1/4 cup water and almonds. Cook until tomatoes turn mushy. Take it off the stove, let it cool for 10 minutes. Using a hand blender, blend the contents until smooth. If you do not have a hand blender, use your regular blender. Since the contents might be hot, take care while blending.
- After blending, take it back to stove, add the dry masala one by one and add 1/2 cup water and cook until the rawness escapes and oil separates.
- Add frozen/fresh peas to this and mix well.Cover and cook in a simmer flame, until the flavors mingle well. Since i used frozen peas, the water was enough, incase you are using fresh peas, add 1/4 cup of water to the gravy.
- Let the gravy simmer for 10-12 minutes after adding peas. The gravy shouldn’t be thin or too thick, once it reaches the right consistency, take it off the stove, garnish with fresh corinader and serve hot with Roti’s.