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Serves: 4 | Ingredients | Qty | Prep |
| Peas | 2 cups | thawed |
| Onion | 1.5 medium | chopped |
| Tomato | 15 oz can | 3/4 of can |
| Bay leaf | 3 - 4 | |
| Clove | 2 pieces | |
| Cinnamon | 1 inch | |
| Garam masala | to taste | |
| Coriander | to taste | |
| Cumin powder | to taste | |
| Red chili powder | to taste | |
| Salt | to taste | |
| Lemon juice | to taste | |
| Cilantro | few | garnish |
| Paste | | |
| Coconut | 3/4 cup | |
| Onion | 1/2 medium | |
| Tomato | 15 oz can | 1/4 of can |
| Cashews | 1/3 cup | |
| Poppy seeds | 2 tsp | |
| Green chili | 2 - 3 medium | |
| Ginger | 1 inch | |
| Garlic | 3 cloves | grind to paste |
Method:- Fry the bay leaf, cinnamon, and cloves in oil
- Add onion and peas, continue on medium heat until cooked
- Add the tomatoes, ground paste, and all masala powders
- Continue cooking and adjust salt and water to taste
- Garnish with cilantro and lemon juice
- Serve with vegetable pulao
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