Green Peas Gravy / Kurma is a side for chapathi / roti / rice. Green peas are cooked with roasted spices , fresh mint and cilantro. It is a very rich, fresh gravy and tastes better than what we get in restaurants.
1. In a pan, heat 1 teaspoon oil. When the oil is hot, add cinnamon stick, cloves, green and black cardamom, black peppers and fry until they splutter
2. Immediately add garlic , ginger , Green Chillies and fry until garlic starts changing color
3. Add onion slices and fry until they are soft
4. Add tomatoes are fry until they are soft and almost mushy
5. Finally add cilantro and mint leaves and fry until the leaves change color
6. Switch off the flame and let the ingredients cool completely
7. Once cooled, grind it to fine paste using 2 or 3 tablespoon water. Set aside
8. In a pan / wok, heat 2 tablespoon oil. When the oil is hot, add fennel seeds and curry leaves
9. When the curry leaves splutter, add onions and fry until they are just soft
10. Add the paste we prepared at step number 7 and fry until the oil separates from the mixture
11. Add green peas, potatoes along with 1 and 1/2 cup water + salt to taste and give it a nice stir and cook on medium flame until the potatoes are cooked through
12. Serve hot with roti / chapathi / rice
Ingredients :
- 1 Cup Green Peas ( thaw if frozen )
- 1 Medium Potato chopped
- 2 Tablespoon Vegetable Oil
- 1/2 Teaspoon Fennel Seeds
- 5 Curry Leaves
- 1 Medium Sized Onion
- Salt to taste
For Grinding :
- 1 Teaspoon Vegetable Oil
- 1 Inch long Cinnamon Stick
- 3 Cloves
- 1 Green Cardamom
- 1 Black Cardamom
- 1/2 Teaspoon Black peppers
- 1 Tablespoon Chopped Fresh Ginger
- 10 Garlic Cloves
- 2 Green Chillies Slit
- 2 Medium Onion Sliced
- 1 Small sized Tomato chopped
- 1/2 Cup packed Cilantro leaves + Mint Leaves
Directions
2. Immediately add garlic , ginger , Green Chillies and fry until garlic starts changing color
3. Add onion slices and fry until they are soft
4. Add tomatoes are fry until they are soft and almost mushy
5. Finally add cilantro and mint leaves and fry until the leaves change color
6. Switch off the flame and let the ingredients cool completely
7. Once cooled, grind it to fine paste using 2 or 3 tablespoon water. Set aside
8. In a pan / wok, heat 2 tablespoon oil. When the oil is hot, add fennel seeds and curry leaves
9. When the curry leaves splutter, add onions and fry until they are just soft
10. Add the paste we prepared at step number 7 and fry until the oil separates from the mixture
11. Add green peas, potatoes along with 1 and 1/2 cup water + salt to taste and give it a nice stir and cook on medium flame until the potatoes are cooked through
12. Serve hot with roti / chapathi / rice
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