Friday, December 19, 2014

Peas Masala Kurma


Peas: 1 cup (I use frozen, fresh ones would be better)
Cashew nuts: 8-10
Milk: 1/2 cup
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Green chill (chopped): 1
Ginger (grated): 1 inch
Cilantro leaves: 1/2 bunch
Onion (chopped): 1
Tomato (chopped): 1
Sugar: 1 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori Methi: 1/2 tsp.

  1. Soak cashew nuts in the milk and keep aside. 
  2. If using fresh peas, boil them a bit in MV or on stove top, I used frozen because fresh are not available here, so I skip this step.
  3. Heat oil and add mustard seeds and cumin seeds, when they splutter, add green chilli and ginger. After about a minute, add the chopped cilantro and mix. Sauté for 2 minutes.
  4. Add the chopped onion and fry until the onions become transparent. Add tomatoes and let cook until the tomatoes are soft and mushy. 
  5. Add the sugar and mix well. Add salt, turmeric, red chilli powder and coriander powder. Mix well. 
  6. Grind the cashews in a fine paste using a mortal-pestle. Add the cashews along with the milk. Mix well and let cook for another minute. 
  7. Add the peas and mix well. After a minute, add a cup of water and simmer. Bring to a boil for about 10 minutes. Add garam masala and kasoori methi. Turn off the flame and serve with chappatis or rice.

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