Roast the methi and cumin seeds in a few drops of oil in a pan until golden in colour.
Powder using a hand mortar and pestle or simply crush using a rolling pin.
Chop the onions and tomatoes roughly, fry with 1 tsp of oil until the tomatoes turn mushy. Cool and grind.
Add ginger-garlic paste.
Heat a small pressure cooker/pressure pan with oil and temper with the items given in the 'To temper' table.
Add the fried onion-tomato, cover and fry again on medium flame until it reduces in volume.
Add the masala powders and turmeric.
Fry until the oil separates.
Add the peas and enough water (1.5 to 2 cups), followed by salt and sugar.
Pressure-cook for 2 whistles.
Open the cooker when the pressure is released and add the powdered cumin and fenugreek seeds. Give it a boil and garnish with coriander leaves.
Top the pea masala with butter or cream.
Serve hot with roti or rice/pulav.
Recipe and Image courtesy: Rak`s Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.