|Garlic||3 Clove (15 gm)|
|Green cardamoms||2 , optional|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander powder||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Shelled peas||1 Cup (16 tbs), fresh or frozen|
Grind, in an electric grinder, the first 6 ingredients.
You will have to peel and roughly chop the onion, peel the garlic, and peel and grate the ginger before putting them into your grinder.
Put the pan on to the fire and drop in the oil.
Let it heat up for a few minutes.
Put the ground paste into the pan.
On medium heat, let it fry till it is light brown.
You will have to keep watching it and stirring occasionally since after a few minutes, it will start sticking to the bottom.
Add a few tablespoons of curds or water, scrape it off and carry on.
While the masala is getting done, puree the tomatoes and keep them aside.
If you are doing this, in the grinder, you need not peel them.
Also peel and cube the potato.
To do this, cut the potato length wise in half, then in strips, which you can cut into cubes.
Put the potato into a bowl of water.
As soon as the onion masala in the pan is light brown, add the tomatoes.
Stir and fry till the fat separates.
It will take just a couple of minutes Now add the chillies, turmeric, coriander and garam masala.
Stir another minute.
Add the peas, potatoes and salt.
Throw away the water in which the potatoes were soaked.
Stir to coat well with the masala.
Add 2 cups water.
Raise the heat and let it come to a boil.
As soon as it does, lower the heat, cover the pan and let it simmer for 10-15 minutes.
By this time the peas will be cooked and the curry should be thickened.
If you want it thicker, boil a little more.
This is the method you would follow to make frozen peas.
If the peas you are using are fresh, cook them in the pressure cooker.
Add 1/2 cup less water.
Once the cooker reaches maximum pressure, reduce heat and keep just 2 minutes.
Let the pressure reduce by itself, then open the cooker and if you need, boil a little more to thicken the curry.