2 cups Peas
3 large tomatoes / 1 can diced tomatoes
2-3 green chilies
1 tsp Kasuri Methi
1 tsp Cumin (jeera)-coriander powder
4 tsp Mixed Nuts Powder (from a previous blog)
½ cup half-half or ½ cup curd
Boil and peel potatoes and cut into small cubes. Cook peas in the micro-oven and keep aside.
Chop onions, green chilies and grind onions coarsely in a grinder. Cut tomatoes into very small pieces.
Take 3 tsp of oil in a low bottom skillet, add the ground onions and fry till it caramelizes. Then add ginger-garlic paste and fry. Add fresh tomatoes or canned tomatoes and cook till the tomatoes are done.
Add jeera-coriander powder, garam masala, kasuri methi, salt and stir for few seconds. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy.
Mix in cooked peas and cubed potatoes add about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring in between. ½ a cup half-half or beaten curd should be added now.
Let cook add more water if you like lots of gravy. Check for salt and adjust the seasonings.
Garnish with coriander, finely chopped onion and lemon juice.
Poori, Chapati or Nans will compliment Peas-Potato Curry.