Indian, Uttar Pradesh
– 16 oz Green peas fresh or frozen, about 2 cups – 1 large Potato peeled and chopped into ½ inch cubes – 1 large Onion finely chopped – 3 Tomatoes pureed – 1 inch Ginger – 3 cloves Garlic – 2 Green chilies – 2 tablespoon Oil – 1 teaspoon Cumin seeds – 1 Bay leaf – 8 Peppercorns – 4 Cloves – ⅛ teaspoon Asafetida – 1 teaspoon Red chili powder – 1 ½ teaspoon Dhania jeera powder / Cumin Coriander powder – 1 teaspoon Garam Masala – to taste Salt – 4 tablespoon Cilantro to garnish
– 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, but I like the mashed texture better.
– In the same pan, heat 1 tablespoon of 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 and then add enough water to adjust the consistency.
– Let the curry simmer for 5 to 7 minutes and then garnish with fresh cilantro. – Serve with roti or rice.