Thick, spicy and fragrant curry of fresh, plump and tender garden peas simmered in a seasoned tomato sauce.
Ingredients:
For 6 -8 servings.
1/4 cup raw cashews, chopped
1 tablespoon olive, coconut or sesame oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
4 whole cloves
1 1/2 inch piece cinnamon stick
2 black cardamon pods, slightly crushed
2 dried whole red chilies, broken into pieces
1 medium onion, chopped
1 1/2 inch piece fresh ginger, chopped
1 clove garlic, chopped
3 to 4 fresh red or green chilies, seeded and chopped
2 medium tomatoes, chopped
1 cup fresh cilantro or parsley, chopped
1/2 cup fresh mint leaves, chopped
2 tablespoons olive, coconut or sesame oil
1 medium onion, finely chopped
3 to 4 fresh red or green chilies, seeded and finely chopped
2 medium tomatoes, diced
a few handfuls of dried curry leaves, crumbled
3 cups fresh green peas (or frozen)
1 teaspoon turmeric
1 tablespoon ground coriander
1/2 teaspoon Kashmiri or other chili powder
1/2 teaspoon amchoor powder (optional)
pinch of asafetida
3/4 teaspoon garam masala
1 1/2 teaspoons sea salt, or to taste
fresh cilantro or parsley for garnish
Begin by making the masala paste. Toast the cashews in a dry skillet over medium-low heat, tossing frequently, until slightly browned and fragrant — about 5 to 7 minutes. Transfer to a food processor.
In the same pan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds, and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the cloves, cinnamon stick, cardamon pods and dried red chilies, and continue to stir for another minute.
Add the onion and stir for 5 minutes or until the onion is softened and begins to brown. Next add the garlic and fresh chilies, and stir for another minute. Now add the tomatoes to the pan and simmer, stirring often, until the mixture begins to thicken — about 5 to 10 minutes. Stir in the cilantro or parsley and mint, turn off the heat, and let the pan sit until the herbs wilt. Let cool for a little longer and then add to the food processor with the cashews. Pulse into a fairly smooth paste, stirring as needed. Set aside. (This paste can be made the day before and refrigerated until needed).
For the curry, heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes or until it begins to brown. Add the chilies, stir for 1 minute, and then add the tomatoes and curry leaves. Simmer, stirring often, for 5 to 10 minutes or until the mixture begins to thicken. Throw in the peas and cook for 4 to 5 minutes, stirring often, until the peas are just tender.
Now stir in the masala paste, turmeric, ground coriander, chili powder, amchoor powder if using, asafetida, garam masala and salt. Stir in 1/2 to 1 cup of water depending on your desired consistency. Cover and simmer for another 10 minutes, stirring occasionally, and adding more water as needed. Turn off the heat and let stand, covered, for another 5 minutes.
Transfer the curry to serving bowls or plates and garnish with fresh cilantro or parsley.
Masala paste:
1/4 cup raw cashews, chopped
1 tablespoon olive, coconut or sesame oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
4 whole cloves
1 1/2 inch piece cinnamon stick
2 black cardamon pods, slightly crushed
2 dried whole red chilies, broken into pieces
1 medium onion, chopped
1 1/2 inch piece fresh ginger, chopped
1 clove garlic, chopped
3 to 4 fresh red or green chilies, seeded and chopped
2 medium tomatoes, chopped
1 cup fresh cilantro or parsley, chopped
1/2 cup fresh mint leaves, chopped
Curry:
2 tablespoons olive, coconut or sesame oil
1 medium onion, finely chopped
3 to 4 fresh red or green chilies, seeded and finely chopped
2 medium tomatoes, diced
a few handfuls of dried curry leaves, crumbled
3 cups fresh green peas (or frozen)
1 teaspoon turmeric
1 tablespoon ground coriander
1/2 teaspoon Kashmiri or other chili powder
1/2 teaspoon amchoor powder (optional)
pinch of asafetida
3/4 teaspoon garam masala
1 1/2 teaspoons sea salt, or to taste
fresh cilantro or parsley for garnish
Instructions:
Begin by making the masala paste. Toast the cashews in a dry skillet over medium-low heat, tossing frequently, until slightly browned and fragrant — about 5 to 7 minutes. Transfer to a food processor.
In the same pan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds, and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the cloves, cinnamon stick, cardamon pods and dried red chilies, and continue to stir for another minute.
Add the onion and stir for 5 minutes or until the onion is softened and begins to brown. Next add the garlic and fresh chilies, and stir for another minute. Now add the tomatoes to the pan and simmer, stirring often, until the mixture begins to thicken — about 5 to 10 minutes. Stir in the cilantro or parsley and mint, turn off the heat, and let the pan sit until the herbs wilt. Let cool for a little longer and then add to the food processor with the cashews. Pulse into a fairly smooth paste, stirring as needed. Set aside. (This paste can be made the day before and refrigerated until needed).
For the curry, heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes or until it begins to brown. Add the chilies, stir for 1 minute, and then add the tomatoes and curry leaves. Simmer, stirring often, for 5 to 10 minutes or until the mixture begins to thicken. Throw in the peas and cook for 4 to 5 minutes, stirring often, until the peas are just tender.
Now stir in the masala paste, turmeric, ground coriander, chili powder, amchoor powder if using, asafetida, garam masala and salt. Stir in 1/2 to 1 cup of water depending on your desired consistency. Cover and simmer for another 10 minutes, stirring occasionally, and adding more water as needed. Turn off the heat and let stand, covered, for another 5 minutes.
Transfer the curry to serving bowls or plates and garnish with fresh cilantro or parsley.
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