Tilted Brush Stroke
MATAR KA NIMONA
Heat 1 teaspoon of ghee in a pan over medium heat.
Add peas to the pan and saute for 3-4 seconds. Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes until the peas are softened.
Remove the pan from the heat.
Transfer the cooked peas to a food processor or a chopper and pulse to make a coarse paste.
Heat the remaining ghee in the same pan over medium-high heat.
Add potatoes and fry until they turn golden brown in color. Keep stirring frequently to make sure the potatoes fry evenly from all sides.
Remove the fried potatoes on a plate and keep them aside.
Add cumin seeds and bay leaves to the remaining ghee in the pan and let them crackle for 3-4 seconds.
Add onions, ginger, and garlic, and fry for 3-4 minutes, stirring frequently, until the onions are lightly browned.
Now add tomatoes and green chilies and cook for 3-4 minutes until tomatoes are mushy.
Add the crushed peas, fried potatoes, and salt along with 2 cups of water and mix well. Reduce the heat to low.
Cover the pan with a lid and cook for 10-12 minutes. Stir a few times in between.
Finally, add garam masala powder, lime juice, and cilantro and mix well. Add more water to adjust the consistency of the curry and bring it to a boil.
Check for salt and add more if needed. Garnish with more cilantro and serve hot.
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