Green Peas Curry

For the Coconut Paste

• Fresh grated coconut – 1 cup

• Cashew nuts – 10

• Ginger – 1 inch

• Garlic – 6–7 cloves

• Fennel seeds – 1 tbsp

• Cumin seeds – 1 tsp

• Water – 1 cup

For the Curry

• Oil – 3 tbsp

• Bay leaves – 2

• Green cardamoms – 3

• Cinnamon – 1 inch

• Cloves – 3

• Onion – 1 medium, finely chopped

• Turmeric powder – 1 tsp

• Red chilli powder – 1 tsp

• Tomato – 1, finely chopped

• Water – 1 cup (for cooking tomatoes)

Other Ingredients

• Curry leaves – 1 sprig

• Green chillies – 5, slit

• Fresh green peas – 1.5 kg (shelled)

• Water – 1.5 litres

• Salt to taste

Step 1: Prepare the Coconut Paste Grind coconut, cashews, ginger, garlic, fennel seeds, cumin seeds, and water into a smooth paste. Step 2: Make the Base Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add chopped onion and sauté till soft and translucent. Do not brown. Add turmeric, red chilli powder, and tomato. Cook till tomatoes soften. Add 1 cup water and a little salt to help the tomatoes cook faster and release oil. Step 3: Build the Flavour Add curry leaves and green chillies. Mix well. Add the coconut paste and sauté lightly for 1–2 minutes. Step 4: Cook the Amti Add green peas and mix well. Pour in 1.5 litres water. Rinse the grinder jar and add that water too. Cover and cook till the peas are fully done, stirring occasionally to prevent sticking. Step 5: Finish Check salt and adjust if needed. --- Serve hot with chapati, pav, or varan bhaat.