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

Grind coconut, cashews, ginger, garlic, fennel seeds, cumin seeds, and water into a smooth paste.

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.

Add curry leaves and green chillies. Mix well. Add the coconut paste and sauté lightly for 1–2 minutes.

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.

Check salt and adjust if needed. --- Serve hot with chapati, pav, or varan bhaat.