Green Peas Curry

Coconut Paste Ingredients

Grated Coconut - 1 cup

Cashews - 10

Small piece of Ginger

Garlic Cloves - 6–7

Fennel Seeds - 1 tbsp.

Cumin Seeds - 1 tsp

Water - 1 cup

Curry Ingredients

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Chopped Tomato - 1

Water - 1 cup

Additional Ingredients

Curry Leaves

Green Chillies - 5, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

Blend the coconut, cashews, ginger, garlic, fennel, cumin, and water into a smooth paste.

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent without browning. Add turmeric, red chilli powder, and tomato. Cook until the tomatoes soften. Add 1 cup of water and a bit of salt to speed up the cooking and help release the oil.

Add curry leaves and green chillies, mixing well. Incorporate the coconut paste and sauté gently for 1–2 minutes.

Add the green peas and mix thoroughly. Pour in 1.5 litres of water. Rinse the grinder jar and add that water as well. Cover and cook until the peas are fully cooked, stirring occasionally to prevent sticking.

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