This is simple curry which satisfies all the taste palettes. The sourness from tomato, sweetness and creaminess from milk, bitterness from kasuri methi and spice from the green chillies.
Peas - 1 cup ( I used Frozen)
Potato -1 (optional)
Pepper powder - 1/2 tsp
Kasuri Methi – 2 tsp
Milk – ½ cup
salt - to taste
Oil - 3 tbsp
Coriander - 2 stalks
Mustard seeds -1/2 tsp
Tomatoes – 3
Ginger - 1 inch
Green chillies - 5
If using dried peas soak in water for 6 hrs and pressure cook for 3 whistles.
Grind the ingredients under to grind to a nice paste.
Heat oil in the kadai. Add mustard seeds when it splutters add curry leaves then add the grinded paste and saute well till the oil separates.
When oil starts to seperate add kasuri methi leaves .
Add 1/2 cup water , peas and salt. If you are adding potato then boil it and cut it into small pieces and add it.
Cover it and cook under the medium flame.
Add milk and cook until the gravy becomes creamy.
Switch off the flame after getting desired consistency.
Sprinkle Pepper Powder and mix well.
Garnish with chopped coriander / cilantro
Serve with rotis , chapattis and pooris