Preparation time : 20 minutes
Cooking time – 30 minutes
Serving – 4
Shallots – 5 nos
Red chilly – 3 nos
Garlic – 3 nos
coriander powder – 2 tsp
Fennel – 2 tsp
Coconut – 1/2 cup
Cashew – 2 nos
Masala items – 1 tbsp (mixed of masala items like cinnamon,star anise,Mace, Marati moggu etc)
ghee – 1 tbsp
Oil – 1 tbsp
Red chilly powder – 1 tsp (but adjust the spice for the family requirement)
Sambhar powder – 1 tsp
Boiled potato – 2 nos
Green peas – 1 cup
salt – as required
Turmeric powder – 1 tsp
Onion – 1 big size
Tomato – 1 big size
Mint leaves – 1/4 cup
Coriander leaves – finely chopped to temper the gravy
Boil the Green peas and potato by adding the required amt of salt, Then peel the skin from the potato and cut in to chunks. Also reserve the boiled water we may use it later to make a gravy. Then grind the paste 1 by adding the ingredients given, and make a paste.
Now heat the kadai and add the tbsp of ghee and oil , once heat, add the spice and saute so that it cracks, then add the mint leaves and saute well, then add the chopped onion and saute till it turns semi brown then add the tomato and saute till it oozes it juice,
then add the paste 1 saute till the raw smell goes, then add the reserved boiled potato green peas water and mixes well ,now adjust the salt and add the turmeric powder, red chilly and sambhar powder. allow it to boil ,then add the boiled potato and green peas, once mixed add the coconut cashew paste and adjust the gravy consistency by adding the water and if u have reserved water .
finally temper with coriander leaves and a tsp of ghee, to get the flavor.
- Make sure the spices are well balanced, since i have not given the measurement.(i meant the masala’s)
- Saute the mixes well so that u wont feel the raw smell.
- Adjust the spices,because we are adding sambhar powder, coriander powder, red chilly powder,so depends on the family requirement add it.
- Gravy consistency is purely your need so plan it .