Boil peas till these are soft. Drain the water and then cool it . Coarsely grind the peas.
1 cups Fresh Peas
Peel and cube potato. Finely chop onion and puree tomatoes with coriander leaves.
1 Potato small, 1 Onion(medium sized), 2 Tomato(medium), Handful Coriander Leaves
Make coarse paste green chilli, ginger and garlic in a mortar pestle.
2-3 Cloves Garlic, 1" piece Ginger, 1 Green Chilli
In a pan heat oil, add cubed potato and fry till it soft. Take out the potatoes and keep aside.
2+2 tbsp Mustard/Sarson Oil or Olive Oil, 1 Potato small
Add 1 tbsp of oil to the pan, add whole spices and cumin seeds.
1 Dry Red Chilli, 1 Bay Leaf/Tej Patta, 3-4 Cloves/Laung, 3-4 Peppercorns/Kali Mirch, 2+2 tbsp Mustard/Sarson Oil or Olive Oil, 1 tsp Cumin Seeds/Jeera
When the seeds splutter, add ginger-garlic and green chilli paste and saute till the raw smell of garlic goes away.
Add onions and fry till translucent. Add tomato puree and cook for 3-4 mins.
2 Tomato(medium), 1 Onion(medium sized)
Add the spices.. Mix in the masala, cook for few seconds,then add coarsely crushed peas and potatoes. Add water to adjust the consistency. Mash the potatoes and cook the curry for 4-5 minutes.
1 tsp Garam Masala, 1 tsp Coriander Powder, ½ tsp Red Chilli Powder
Add a tsp of desi ghee and garnish with finely chopped fresh cilantro/coriander leaves and serve hot with the bread/ rice of your choice.