Step-by-Step Instructions

1. 1.Prepare Turmeric

   Peel the skin off the green turmeric roots using a peeler. Grate all the peeled turmeric using a fine grater.

2. 2.Prepare Ginger-Garlic-Chili Paste

   In a mortar, add 10-12 cloves of peeled dry garlic, 2 chopped green chilies, and a large piece of chopped ginger. Add a pinch of salt to help with grinding. Pound everything into a coarse paste.

3. 3.Sauté Turmeric

   Heat 4-5 tablespoons of ghee in a thick-bottomed pan. Once the ghee is warm, add the grated green turmeric. Sauté the turmeric on a slow flame for 10-12 minutes, stirring continuously, until its raw smell disappears and it softens.

4. 4.Prepare the Gravy Base

   In a separate pan, heat 3 tablespoons of peanut oil. Once hot, add 1 teaspoon of cumin seeds, a pinch of asafoetida, and 2 dry red chilies. Let them splutter.

5. 5.Cook Green Peas and Paste

   Add 1/2 cup of green peas to the pan. Cover and cook for 2 minutes until they are slightly tender. Then, add the prepared ginger-garlic-chili paste and sauté for another 2 minutes until fragrant.

6. 6.Add Tomatoes and Dry Garlic

   Add 3 large chopped tomatoes and 1 teaspoon of salt. Sauté until the tomatoes soften and oil starts to separate from the mixture. Then, add the remaining 15-20 whole peeled dry garlic cloves and sauté briefly.

7. 7.Add Green Vegetables

   Add 1 cup of chopped green garlic and 1 cup of chopped green onion. Sauté until these vegetables are slightly cooked and the oil separates again.

8. 8.Add Dry Spices

   Add 2 tablespoons of Kashmiri red chili powder, 1/2 teaspoon of turmeric powder, and 1.5 tablespoons of coriander-cumin powder. Sauté the spices for 1 minute until their raw aroma is gone.

9. 9.Combine and Simmer

   Add 1/2 glass of hot water to the gravy and mix well. This will prevent the spices from burning and create a slightly liquid consistency. Now, add the previously sautéed green turmeric to the gravy. Mix everything thoroughly for 2-3 minutes.

10. 10.Final Cooking

    Add 1/2 teaspoon of salt (adjust to taste). Mix well. Cover the pan and let the dish cook on a medium-low flame for 5 minutes, or until the oil completely separates from the vegetable mixture.

11. 11.Garnish and Serve

    Once cooked, add 1 tablespoon of ghee on top for enhanced flavor and aroma. Garnish with some fresh chopped green garlic. Mix gently and serve hot with roti or bhakri.