– Green peas fresh or frozen, about 2 cups – Potato peeled and chopped into ½ inch cubes – Onion finely chopped – Tomatoes pureed – Ginger – Garlic – Green chilies – Oil - tap to see more ...
– Using mortar and pestle or a small mixer, make a paste out of green chili, ginger and garlic. – In a pan, add the peas and enough water to cover the peas. Boil the peas until they are tender and then drain it in a colander.
– Transfer the drained peas to a wide bowl and using a masher, mash it well. Some use the blender to coarsely grind the peas. – In the same pan, heat oil and fry the peeled and cubed potatoes until it is soft and golden brown.
– Remove the potatoes in a bowl and in the pan, add the remaining oil. – Add the whole spices; cumin seeds, cloves, bay leaf and peppercorns. Fry them for about 30 seconds and then add the asafetida.
– Now add the ground ginger, garlic, green chili paste and fry for 30 more seconds. – Add the chopped onions and saute until it is translucent.
– Now add the Pureed tomatoes and mix well. Add the spice powders; red chili powder, dhania jeera powder and garam masala along with salt and mix well. – Let the masala mixture cook in medium heat until aromatic and oil floats on top.
– Add the mashed green peas and the fried potatoes. Mix well. – Let the curry simmer and then garnish with fresh cilantro. – Serve with roti or rice.