Fresh Mill Creek Farm Peas Curry/Mutter Masala


Ingredients

Fresh Mill Creek Peas

3 C

Onions, finely chopped

2

Tomatoes, finely chopped

2

Green Chillies, slit

5

Turmeric Powder

1/2 t

Coriander Powder

1 T

Garam Masala

1 t

Oil

2 T

Bay Leaves

2

Salt

To Taste

Cilantro

For Garnish

For Masala Paste

Oil

1 T

Onions (chopped)

2 C

Tomatoes (chopped)

2

Garlic (chopped)

2 T

Ginger (chopped)

2 T

Cilantro, loosely packed (chopped)

1 C

Mint, loosely packed (chopped)

1/2 C

Almonds, coarsely (chopped)

1 T

Cloves

4

Cinnamon Stick

1 inch piece

Cardamom

1

Green Chillies

6


Instructions

1.

Place the coarsely chopped almonds in a pan and toast until aroma arises. Set aside to cool.

2.

Heat 1 tbsp oil in the same pan. Add the dry garam masalas to it: cloves, cinnamon and cardamom. Let it infuse the oil. Add the onion and green chillies. Fry until the onion turns golden brown. Add the ginger and garlic next, saute for a minute. Then, add the tomatoes and fry until it turns mushy. Turn off the stove and add in the cilantro and mint. Let the herbs wilt in the heat of the pan. Let this cool and grind this to a paste along with the almonds. Do not add any water while grinding.

3.

Heat the remaining oil in the pan. Add the bay leaves. Let it turn brown. Add in the finely chopped onion and fry until golden brown. Add the green chillies and tomato along with the salt. Let the tomatoes become mushy. Add the green peas and saute until they become soft (+/-3-4 minutes). Do not overcook at this stage, otherwise you will lose the beautiful green color of the peas.

4.

Add in the ground masala paste, turmeric powder, coriander powder and garam masala. Rinse the blender jar with 1/2 cup water and add it to the curry. Cover with a lid and simmer for 10 minutes, until the raw smell of the masalas is gone. Garnish with chopped cilantro and serve with roti or rice. Hope you enjoy your meal.


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