BM #113 : Week 4, Day 2
Theme : A-Z Curries
This curry has been on my bookmark list for a long long time now. I had this is my mind for the alphabet G ( green peas curry), H (hare matar ka nimona), M (matar ka nimona) and finally am doing it for N. This is an easy to do recipe, almost all the ingredients are staples for me. I always have frozen peas at home and that’s what I used for today’s recipe after thawing.
This is the first time I am preparing and my family loved this dish. I already have requests for repeats 😁. I served this with jeera rice and it was a good combination. Plain rice or roti would also pair well with this curry.
I followed the recipe from this YouTube video for most part. I saw another video which didn’t use onions and used puréed tomatoes. I might try that version the next time. This particular video didn’t use any masala powders, but I went ahead and added it anyway.
Read on for the recipe.
- 3-4 tablespoons oil/ghee, divided
- 1 medium potato, diced
- 2 cups green peas
- 1 medium onion, sliced into long pieces
- 2 medium tomatoes, sliced into long pieces
- half a bunch of coriander leaves
- 3 green chilies
- 5 cloves garlic
- 2” piece of ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- Salt as needed
- Pulse the green peas in a blender jar couple of times until it’s a rough coarse paste. If you are using frozen peas, it needs to be thawed before using.
- Heat 2 tablespoon oil in a pan. Add the cubed potatoes and cook for a couple of minutes. Now add the ground green peas paste. Cook for about 8-10 minutes, mixing frequently to ensure it doesn’t burn.
- Remove from heat, transfer the peas mixture into a bowl. Set aside for now.
- Make a paste of the green chilies, ginger, garlic and coriander leaves without adding any water. Keep aside.
- In a clean pan, add the remaining 2 tablespoons of oil or ghee. Once it’s hot, add the onions. Sauté until it turns pink. Add the tomatoes, turmeric powder, chili powder, coriander powder and salt. Mix well and cook for a couple of minutes until the tomatoes are mushy. Add the ground coriander paste now. Keep stirring to avoid burning. Keep cooking tomatoes are completely done and mushy.
- Add the green peas and potato mixture to the pan now. Mix well, cook for a minute or two. Add 2 cups of water and once it comes to a boil, turn the heat to low and let it boil for about 10 minutes. You can add more water to suit the consistency you prefer. Turn off the flame after ten minutes. Serve hot with rice or roti.