Ingredients

• 1.25 cups - green peas, fresh or frozen or dried
• 3 - onions
• 5 - tomatoes
• 1.5 tsp - ginger-garlic paste
• 1/4 tsp each - cumin & methi/fenugreek seeds
• 1.5-2 tsp - red chilli powder
• 2 tsp - coriander powder
• 1/2 tsp - garam masala powder
• 2 tbsp - coriander leaves, chopped
• A pinch of sugar
• A pinch of turmeric
• salt as needed
• Butter or cream as topping
• To temper: 2 tbsp - oil
• 1" piece - cinnamon
• 1 pod - cardamom
• 2 - cloves

How to Make Green Peas Masala

• 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
• http://www.rakskitchen.net/