Chapati or Poori with this peas kurma can truly, legitimately be my every day food eitheras breakfast or lunch or dinner or whatever. The plain, simple Indian flat bread chapati canmake sense as food with some awesome side dish like this. The peas dunk in rich, deep coloredgravy just shines as a side dish and I loved pairing it up with poori too. There is nothingwonderful than the flavor, color and the texture of peas kurma which satisfies all your foodloving senses to the core.Ingredients: Peas – 1 cup Tomato – 2 Onion – 2 Garlic – 5 pods Ginger – 1 inch Green chilli – 2 Red chilli powder – 1 teaspoon Turmeric powder – ¼ teaspoon Cumin powder – 1 teaspoon Garam masala – ½ teaspoon Coriander powder – 1-1/2 teaspoon Cinnamon stick – ½ inch Green Cardamon - 2 Cloves - 3 Salt as required Curry leaves – 1 spring Coriander leaves for garnishing Oil for seasonings Steps: Soak the peas for 3 hrs and pressure cook for 2 whistles. Heat a pan and add 2 tsp of oil. Once oil hot add 5 chopped garlic pods and 1 inch chopped ginger and fry it until the raw smell goes off.Then add 2 chopped onion and 2 green chilli and stir it until onions gets translucent.Now add 2 chopped tomato's and stir it. Add required salt.Once tomato slightly cooked, add 1 tsp red chilli powder, ¼ tsp turmeric powder, 1 tsp cumin powder, ½ tsp garam masala, 1-1/2 tsp coriander powder and stir it. Make this masala into a paste in a mixer grinder.Heat two tsp of oil in a pan. Once oil hot, add ½ inch cinnamon, 2 green cardamon, 3 cloves and stir it.Then add the ground masala paste and stir it well. Once the raw smell goes off, add 1 spring curry leaves and stir it. Now add required water as per required consistency.Close the lid and cook for 3 minutes. Now add cooked peas and stir it well. Close the lid and cook for another 5 minutes.Finally garnish with coriander leaves. Peas kurma is ready to serve.
