Category - curry
By Recipes You Like
Coarsely grind 1/2 cup of fresh peas and set aside.
Create a fine paste by blending 3 tomatoes, 1-inch ginger, 3-4 chillies, 6-8 garlic cloves, 1 black cardamom, and 1/2 cup fresh coriander.
Cut 2 potatoes into long cubes for a hearty addition.
Heat 3-4 tbsp of mustard oil until it smokes; fry potatoes until light golden, then strain and set aside.
In the remaining oil, on low heat, add 2 powdered cloves, a pinch of asafoetida, and 1 tsp cumin.
Add coarsely ground peas, remaining 1/2 cup whole peas, and salt, sautéing continuously for a couple of minutes.
Add 1/4 tsp cinnamon powder and 1/2 tsp garam masala, sautéing for another couple of minutes.
Incorporate the blended paste, 1 tsp each each red chilli powder, turmeric, and coriander powder; sauté until the paste dries.
Add about 1 cup of water, cover, and cook over low to medium heat until the water dries.
Add approximately 2 cups of water and the fried potatoes. Mix, cover, and cook for about 5 minutes.
Garnish with fresh coriander and serve with roti or steaming rice.