Peas Kurma

Chapati or Poori with this peas kurma can truly, legitimately be my every day food either 
as breakfast or lunch or dinner or whatever. The plain, simple Indian flat bread chapati can 
make sense as food with some awesome side dish like this. The peas dunk in rich, deep colored
gravy just shines as a side dish and I loved pairing it up with poori too. There is nothing 
wonderful than the flavor, color and the texture of peas kurma which satisfies all your food 
loving senses to the core.




Ingredients:


Peas – 1 cup


Tomato – 2


Onion – 2


Garlic – 5 pods


Ginger – 1 inch


Green chilli – 2


Red chilli powder – 1 teaspoon


Turmeric powder – ¼ teaspoon


Cumin powder – 1 teaspoon


Garam masala – ½ teaspoon


Coriander powder – 1-1/2 teaspoon


Cinnamon stick – ½ inch


Green Cardamon -  2


Cloves - 3


Salt as required


Curry leaves – 1 spring


Coriander leaves for garnishing


Oil for seasonings


Steps:


Soak the peas for 3 hrs and pressure cook for 2 whistles.

Heat a pan and add 2 tsp of oil. Once oil hot add 5 chopped garlic pods
and 1 inch chopped ginger and fry it until the raw smell goes off.





Then add 2 chopped onion and 2 green chilli and stir it until onions gets
translucent.





Now add 2 chopped tomato's and stir it. Add required salt.





Once tomato slightly cooked, add 1 tsp red chilli powder, ¼ tsp turmeric
powder, 1 tsp cumin powder, ½ tsp garam masala, 1-1/2 tsp coriander
powder and stir it. Make this masala into a paste in a mixer grinder.





Heat two tsp of oil in a pan. Once oil hot, add ½ inch cinnamon, 2 green
cardamon, 3 cloves and stir it. 






Then add the ground masala paste and stir it well. Once the raw smell goes
off, add 1 spring curry leaves and stir it. Now add required water as
per required consistency.







Close the lid and cook for 3 minutes.

Now add cooked peas and stir it well. Close the lid and cook for another
5 minutes.



















Finally garnish with coriander leaves. Peas kurma is ready to serve.