PEAS MASALA CURRY FOR CHEPATHI / ROTI

Peas are very healthy vegetable. But we don't know more recipes but I  tried this recipe as a fluke with masala of another curry and it worked very well  so I shared you all should try and tell me how you feel. MasalaPaste:- ü    Ghee / butter /oil – 1tsp ü    Onion – 1 chopped ü    Garlic – 2 cloves, minced ü    Ginger – 1 inch piece peeled and chopped ü    Chilies – 2 red seeded and chopped ü    Coconut – 3tsp grated ü    Almonds – 6 {soaked in water for 10 mint’s} PREPARATION OF  MASALA - Heat 1tsp of ghee, butter or oil in a wok over medium heat.When hot, add the onions, garlic, ginger, red chillies and sauté for few mint’s and remove them from heat and when cool add to the grinder with soaked almonds, coconut  and grind into fine paste, if needed add ½ glass of water or more if necessary, and keep aside.     Ingredients for curry – v    Fresh green peas – 2 cups {cook them for few mint’s and keep aside} v    Ghee / butter – 2tsp v    Turmeric – ¼tsp v    Coriander powder – ¼tsp v    Cumin powder – ¼tsp   v    Chili powder – ½tsp v    Mint leaves – 9 v    Coriander /cilantro – few springs v    Salt as per taste Method of preparing curry – · Heat ghee in a pan over medium heat. When hot, add the chopped onions, and fry for a sec, and then add prepared masala and sauté for 6 mint’s and · Now add turmeric, coriander, cumin, red chili powder and mix/fry for few more mint’s………………… · Meanwhile, boil the peas in a small bowl by adding water for few mint’s and drain water and keep aside.     · Now add the partial  cooked peas in the fry masala and mix well add chopped mint leaves, salt ¾  glass fresh water, and cover the lid for 10 mint’s {in the middle check if water is drained add more water depending on the desired consistency you wish}cook  until the peas become soft. · Remove from heat add fresh coriander leaves and serve hot with chapatti or roti as you desired.