Monday, February 13, 2012

Tomato & Green Peas Curry


Tomatoes - 10
Onions - 2
Fresh Green Peas - 1/4 cup
Garlic Cloves - 6
Bay Leaf - 1
Nigella Seeds/Black Cumin/Kaljeera/Kalonji/Onion Seeds - 3/4 tsp
Mustard Seeds - 1/2 tsp
Peanuts - 1 tbsp
Sesame Seeds - 1 tbsp
Coriander Seeds - 1/2 tbsp
Coconut Shavings - 3 tbsps
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Oil - 1 tbsp
Salt to taste


  1. Blanch 5 tomatoes in enough water and let it cool. Once cooled, peel them off and blend to make puree. Keep aside.
  2. Dry roast peanuts and remove the skin once cooled.
  3. Dry roast coriander seeds, sesame seeds separately.
  4. Now dry roast coconut shavings.
  5. Once all the dry roasted ingredients cool down, grind them together into fine powder. Keep aside.
  6. Cut the remaining 5 tomatoes into half inch squares. Keep aside.
  7. Boil green peas in water and keep aside.
  8. Heat oil in a wok, add nigella seeds, mustard seeds and bay leaf pieces.
  9. When the mustard seeds start spluttering, add chopped onion and garlic cloves. Saute until onion turns translucent.
  10. Add tomato pieces and boiled green peas. Mix gently.
  11. Add turmeric powder, red chilli powder, sugar, salt and ground powder. Mix gently.
  12. Add tomato puree and mix gently.
  13. If required add 1/4 cup of water and cook covered for 5 minutes on low flame.
  14. Serve hot with steamed rice, pulao or rotis/phulkas.


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