Step-by-Step Instructions

1. 1.Soak Green Peas

   Add 3/4 cup of green peas to a bowl. Pour enough water to cover the peas and add 1/2 teaspoon of salt. Stir well and let the peas soak overnight. This helps them soften and cook faster.

2. 2.Dry Roast Ingredients for Paste

   Heat 1 tablespoon of oil in a pan. Add 7-8 garlic cloves and a small piece of ginger, frying for a few minutes until fragrant. Then, add 1 sliced onion and continue to fry until it turns light brown. Next, add 1/2 cut tomato and cook until it softens. Incorporate 1/4 cup of coriander leaves and a few curry leaves, frying for about a minute. Add 1 green chilli, 1 cup of fresh grated coconut, and 1/4 teaspoon of turmeric powder. Roast the mixture for a few minutes until it becomes aromatic and slightly golden. Finally, add 1 tablespoon of gram masala and mix thoroughly. Remove from heat and let the mixture cool down completely.

3. 3.Prepare the Masala Paste

   Once the roasted ingredients have cooled, transfer them to a blender. Grind them into a smooth paste, adding a little water if necessary to achieve the desired consistency.

4. 4.Cook Green Peas

   Heat 2 tablespoons of oil in a pot or pressure cooker. Add 1 chopped onion and fry until it turns light brown. Add 1/2 chopped tomato and cook until it softens. Stir in 1 teaspoon of ginger-garlic paste and mix well. Add a pinch of turmeric powder and a few curry leaves. Then, add the soaked green peas and salt to taste. Pour in 1 and 1/4 cups of water. Bring the mixture to a boil, then cover the pot and cook for 1 to 2 whistles in a pressure cooker, or until the peas are tender if cooking in a regular pot.

5. 5.Combine and Simmer the Curry

   Once the green peas are cooked, add the prepared ground masala paste to the pot. Stir everything together. If the curry is too thick, add some water to reach your preferred consistency. Bring the curry to a boil and then reduce the heat to a simmer. Let it cook for a few minutes, allowing all the flavors to meld together. The curry is now ready to serve, exuding the rich flavors of coriander, curry leaves, and coconut.