September 16, 2013



Green peas - 250 gms 
 Onion - 1 (finely chopped)
Tomato - 1 medium sized (chopped finely) 
 Green chilli - 1 (split into two)
Ginger - 1" (finely chopped)
Garlic - 3 to 4 cloves (finely chopped)
Fennel seeds - a pinch
Jeera - a pinch
Curry leaves - 5 to 6 leaves
Salt - to taste
Turmeric powder - 1/4 tsp
Kashmiri chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp 
 Green cardamoms-2, cloves -2
Oil - 2 tbsp
Water -1 cup
Thick coconut milk - 1/2 cup 



  •  Take a pan and add the oil. Add the jeera and let splutter. Now add the chopped onions, salt to taste, green chilli, ginger, garlic and the curry leaves. Saute till the onions turn soft and translucent.
  •  Add the turmeric powder(haldi), Kashmiri chilli powder and the coriander powder. Saute till the onion starts separating. Now add the chopped tomato and cook for 2-3 minutes.
  •  Add in the green peas and the water. Cover and let the peas cook in the gravy for 4-5 minutes. Sprinkle garam masala powder and mix well. Open and add the thick coconut milk and let it come to a boil. Serve hot.

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