Green peas and sweetcorn have a permanent place in my freezer. Be it a dish or snack, both turn very handy to prepare any quick dish. So, I always stock them. Being in India, It is difficult to keep frozen peas and sweetcorn for a long time run due the frequent power cuts. So I stopped buying frozen peas for now and started using the fresh peas.
This gravy is prepared at my home for more than seven years. To be specific, I started making this dish from the time I bought Nita Mehta’s cook book. 🙂 Whenever fresh green peas are abundant, I always buy and make this gravy which goes very well with roti.
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Red onion – 2 nos., medium size
Tomato – 3 nos., medium size
Ginger – 1 inch piece
Garlic – 3 cloves
Black cardamom – 1 no.
Cloves – 2 nos.
Green peas – 1 and 1/4 cups, fresh or frozen
Oil – 1 tablespoon
Cumin seeds – 1/2 teaspoon
Red chilli powder – 2 teaspoons
Coriander powder – 2 teaspoons
Garam masala – 1/4 teaspoon
Turmeric Powder – a big pinch
Salt – to taste
Thick yogurt/ curd – 1/4 cup – 1/2 cup, beaten well
Water – 2 cups
Lemon juice – few drops, optional
1) Grind all the ingredients given under ‘for grinding’ and make it into a smooth paste.
2) Heat oil in a pan. Add cumin seeds and allow it to splutter
3) Add the ground paste and use half cup of water to rinse the jar and add to the pan. Mix well.
4) Cook till the gravy becomes thick and oil stars oozing out.
5) Add red chilli powder, coriander powder, garam masala, turmeric powder and salt. Mix well.
6) Fry for 3 minutes. Add remaining water and bring it to a nice boil.
7) Add yogurt and green peas when the gravy is slightly thick. Simmer till the gravy becomes thick and green so that the peas is cooked well.
8) Serve hot with Roti.
1) The original recipe form the cookbook uses amchoor powder which I skipped here. Instead I have added lemon juice. You can choose any of these two as per your taste.