Ingredients
Green peas – 1 bag
Onion -1
Tomatoes -2
Ginger – 1 inch, sliced
Garlic – 4-5 cloves
Green chilies – 1-2
Cumin seeds – 1 tsp
Heeng( Fenugreek) – generous amount
Cloves – 2
Bay leaves – 2
Cinnamon – 1 inch stick
Black cardamom – 1
Turmeric – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Salt
Optional
Urad daal vadi – ½ cup
Potatoes – diced
Vegetable oil
Method
Sauté green peas and keep it aside. Mash around 1/3 of peas.
Fry urad daal vadi and keep it aside.
Chop tomatoes, onion, ginger, garlic, green chilies.
Heat oil in a pressure cooker, add cumin and let it crackle.
Next add heeng, followed by bay leaves, cardamom, cloves, cinnamon. Give a quick stir and immediately add chopped ginger, garlic and green chilies. Immediately add chopped onions and salt and cook till onions look glossy and slight pink. Next add tomatoes, stir and pressure cook the entire mixture on high heat for 5-6 whistles.
Quickly release the pressure and cook down the mix till it starts concentrating. Add turmeric powder, coriander powder, garam masala and cook till the mixture starts releasing oil.
Add mashed peas and mix.
Add rest of the peas and vadies.
Add water to adjust the gravy and pressure cook for 1-2 whistle.
Serve with steamed rice.
Notes:
Urad vadi and potatoes are optional
I added leftover green cilantro chutney to the gravy for the burst of flavors. Try it out if you have some extra chutney.
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