Spicy Green peas curry or Green peas Masala is a nice combination with Kerala Parotta, Chappathi, Appam or Naan
INGREDIENTS :
- Green peas - 2 cups
- Onion (thinly sliced ) – 1 no
- Tomato – 1, big
- Garlic pods, crushed – 3 nos
- Green chilly – 1
- Coriander powder – 2 tsp
- Turmeric powder – 1/4 tsp
- Red chilly powder – 1 tsp
- Garam masala – 1/2 tsp
- Oil – 2 tsp
- Salt – to taste
- Chopped coriander leaves – 1 Tsp (to garnish )
To Grind :
- Onion (thinly sliced ) – 1 no
- Tomato (roughly chopped) – 2 nos
- Ginger, chopped – 1 inch long piece
- Green chillies – 3 nos
- Chopped coriander leaves – one handful
- Mint leaves – one handful
- Cashew nuts – 2 tsp
- Cloves – 3 nos
- Cinnamon powder – 1/4 tsp
- Fennel powder – 1/4 tsp
- Cardamom powder – 1 pinch
METHOD:
- Wash and soak the green peas overnight or at least 4 hours if you are using dry peas. Otherwise boil it directly in a vessel. Here I have made use of dry peas and hence I have soaked it overnight.
- Drain the water and pressure cook the Green peas by adding water (add water so as to cover the peas) for 3 whistles until the peas get cooked well. Switch off the flame of pressure cooker after its 3rd whistle and allow it to cool for sometime.
- Heat little oil in a pan add cloves, cinnamon powder, cardamom, fennel, cashew nuts followed by ginger, onion and green chillies and sauté well. Cover and cook for 5 –10 minutes on medium heat till the onion become translucent.
- Then add the chopped tomatoes and sauté till the tomatoes turn mushy.
- Add chopped coriander leaves and mint leaves. Sauté it well. Allow it to cool.
- Place the masala ingredients to a mixer jar and grind to get a smooth paste. Keep it aside.
- Meanwhile heat 1 tsp oil in a large heavy bottomed pan. splutter mustard seeds in it.
- Add sliced onion, garlic and green chilles and sauté till the onion become translucent.
- Add the chopped tomatoes and cook it till the tomatoes turn mushy.
- To this add turmeric powder, red chilly powder, coriander powder and garam masala. Sauté it well for 2- 3 minutes.
- Now add the ground onion masala paste to the pan and mix everything well. Add salt.
- Add cooked green peas to this and mix it well.
- Add 1/2 cup of water to the pan, mix everything well, and let it boil.
- Let it boil till the curry becomes thick and oil separates. Check for the salt.
- Garnish your tasty spicy green peas curry with coriander leaves.
- Serve thick green peas masala with chapatti, Naan, or Puri / Poori
