Ingredients
The following ingredients have 4 Servings
- 1 Cup Green Peas
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Sugar
- Salt (As Required)
- Coriander Leaves (For Garnishing)
- 1 Onion
- 2 Tomato
- 10 Cashews
- 1 tsp Fennel Seeds
- 2 tbsp Coconut
- 1 tbsp Oil
- 1 Bay Leaf
- 2 Cloves
- 2 Cardamom
- 1 Piece Cinnamon
- Black Stone Flower / Kalpasi
- 1 Sprig Curry Leaves
Instruction
- I used homemade frozen peas, so used directly. If using fresh peas, pressure cook it for 1 whistle and then use it. Then measure and keep all the ingredients by side.
- Chop onion, tomato and coconut pieces roughly for grinding.
- Pour 2 tsp of oil in a pan, and add the ingredients listed in the table 'For grinding'. Saute everything till the raw smell leaves. Allow it to cool down.
- Transfer it to a mixer and grind it to a smooth paste, by adding little water (1/2 cup).
- Heat oil in a pan and temper with the ingredients given in the table 'To temper'. Then pour the grounded onion - tomato paste. Now add turmeric powder, chilli powder and garam masala powder.
- Add required salt and mix everything well. Cook covered for 5 to 6 minutes in low flame.
- Once the oil separates, add green peas and little sugar. Just give a boil for another 2 minutes, till the gravy and peas blend well. Switch off the flame and garnish with coriander leaves. Serve green peas kurma recipe with instant ragi dosa.
