My mom used to make this every winter season. Though you can make this whenever green peas are available but fresh grean peas give terrific taste rather than the frozen ones.
I love this gravy with any accompaniment.. Chapati or steam rice…whatever… and a plate of healthy salad.
Do try this and I am sure you’ll make this repeatedly. I have added new baby potatoes which are superb in taste.. You can alter with paneer cubes.
You can alter the spices in gravy. But garam masala is the main ingredient. Do not skip this. I have made this in kashmiri veri massla which is preferably consumed in winter. It is super hot massla😉.
First of all let’s prepare our kashmiri veri masala.
This recipe yields 300 gms of paste.
FOR VERI MASALA:
50 gms red chillies (I have used Kashmiri red chillies)
12 cloves of garlic
25 gms of cinnamon
25 gms of black cardamom
25 gms of green cardamom
25 gms of black cumin seeds (shah jeera)
25 gms dry ginger powder (saunth)
2 tsp turmeric powder
2 tsp corriander powder
2 tsp red chilli powder
2 tsp black pepper powder
1/2 cup curd
1/2 cup vegetable oil.
Take all the spices in proper measurement and make a paste by adding curd and oil. Use water if necessary, I have used a cup of water to prepare a smooth paste.
1 kg green peas
4 large tomatoes
1/2 kg baby potatoes
5-6 cloves of garlic
2″ of ginger
2 large onions
5 heaped tbsp of veri masala
1/2 tsp black pepper powder
1 tsp each of cumin and coriander powder
1/2 cup mustard oil
1/2 cup ghee or clarified butter
Few cinnamon sticks
1 tbsp cumin seeds
A pinch of hing or asafoetida
2-3 dry whole kashmirired chilly
1/2 tsp of turmeric powder
First of all peel grean peas. Wash and give a 2-3 boils in water. Strain and keep it aside.
Take 2 large tomatoes. Take the flesh out in a mixer jar and cut the outer thick part in cubes. Keep it aside.
Now in the same jar grind the remaining tomatoes, onions, ginger, garlic,coriander, cumin, black pepper and veri masala by adding little water.
Take 1 cup of boiled peas and coarsely grind the remaining one.
Take a skillet or kadhai. Add ghee. Add cubed baby potatoes. If they are too small then no need to cut them. Use them as whole. Fry potatoes till slightly golden in colour. Add a cup of whole green peas and de-fleshed tomatoes. Add salt and fry till tomatoes get half tendered. Take them out in a bowl. Add coarsely grinded peas in the same skillet and dry sauté till raw smell is gone. It takes hardly 3-4 minutes.
In the same skillet add mustard oil. Add Turmeric powder and hing. Now add cumin seeds and whole cinnamon. Add the grinded masala. Add 2 tbsp of kashmiri redchilly powder. Fry on slow till oil leavens from all sides. Now add whole red chilly. Add coarsely grinded peas and fry for more 2 minutes. Add about 4 cups of hot water. Let it boil. Add Fried potato mix.
Let it boil covered for 5-7 minutes on medium flame.
Serve with whatever you want😋😋😋😋