Ingredients:
Method:
Wash the peas, boil it drain and keep aside.
In a blender make a paste of onion, tomato, ginger and green chillies.
In a kadai heat oil and ghee together add the bay leaf followed by the ground onion tomato paste. Saute it well till the water and raw smell evaporates. Add the chilli powder, salt and boiled peas also little water if requires.
Cook on a low flame till all the ingredients blend weel. Now add the garam masala and the chopped coriander leaves.
Top it with a knob of butter.
Serve it for chapathi, pulao or basmathi rice.
Note: people who are health conscious can avoid the butter and the ghee part. For a richer taste you can add one or two table spoon of fresh cream, in case there is no fresh cream you can also add thick milk 1/4 cup, this will change the consistency also will lessen the tinge of chilli powder.
- Green Peas - 1 cup
- Onion - 1
- Tomato - 2
- Ginger - 2 "
- Green chilli - 1
- Oil - 2 tbsp
- Ghee - 1 tbsp
- Butter - 1 tbsp
- Chilli powder - 1 tsp
- Garam masala - 1 tsp
- Coriander leaves - 2 tbsp
- Bay leaf - 1
- Salt - to taste
Method:
Wash the peas, boil it drain and keep aside.
In a blender make a paste of onion, tomato, ginger and green chillies.
In a kadai heat oil and ghee together add the bay leaf followed by the ground onion tomato paste. Saute it well till the water and raw smell evaporates. Add the chilli powder, salt and boiled peas also little water if requires.
Cook on a low flame till all the ingredients blend weel. Now add the garam masala and the chopped coriander leaves.
Top it with a knob of butter.
Serve it for chapathi, pulao or basmathi rice.
Note: people who are health conscious can avoid the butter and the ghee part. For a richer taste you can add one or two table spoon of fresh cream, in case there is no fresh cream you can also add thick milk 1/4 cup, this will change the consistency also will lessen the tinge of chilli powder.
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