2tbsp ginger - garlic - green chilli paste (i added 1/2" ginger, 3 cloves garlic and 2 green chillies)
1/4tsp turmeric powder
1-2tsp red chilli powder (or to taste)
1tsp coriander powder
1tsp kitchen king masala (optional, just my addition as I had plenty of it)
salt to taste
1/4cup oil
2tbsp butter (optional, but recommended!)
2-3tbsp coriander leaves/ cilantro
2 to matoes (blanch, deseed & grate or just chop, deseed & puree)
For the paste
2 onions
2tbsp grated coconut
2tsp khus khus or poppy seeds
For garnish (optional)
3-4 to asted cashew nuts
Instructions
1
Cook peas with about 2 cups water and a dash of salt.
2
Grind together the ingredients of the paste in a mixer
3
Heat 2 tbsp oil and add the whole spices - bay leaves, cardamon, cinnamon, star anise, cloves. Saute till a nice aroma emits.
4
Now add the ground onion paste and saute till light brown over low flame. Now this will take some time and patience but totally worth it! Here I followed her expertise advice to the T. For me it took a good 20 mins, or more. Do not increase the heat to speed up the process.
5
Add more oil to the onion paste as it gets dry. Add the butter too for a smooth consistency.
6
Once light brown, add the ginger-garlic-chilli paste and saute for a min or two.
7
Now add the grated/ pureed tomatoes, coriander powder, turmeric, red chilli powder, salt and cook till oil separates and the masala gets a nice sheen on top.
8
Add the peas along with its stock as per the consistency required. Let come to a boil & make sure the peas is cooked. Throw in the coriander leaves and kitchen king masala (if adding). Simmer for 2-3 mins. This gives the gravy a nice flavor of the fresh coriander.
9
Remove from heat and garnish with toasted cashew. Serve hot with rotis, ghee rice, pulaos.
