This a typical dish made in the state of Uttar Pradesh. In recipe only those peas are used which are not sweet in taste. You will get such peas towards the end of the season.
Peas (roughly grinded) - 1 kg
Onions - 4
Tomatoes (grind to a paste) - 3
Ginger-garlic paste - 2 tbsp
Bayleaf - 1
Cinnamon - 1 stick
Cumin - 1 tsp
Red chilli pdr - 2 tsp
Garam masala pdr - 1 ½ tsp
Masala vadi - 1 cup
Mustard oil - 6 tbsp
Salt to taste
Water - 1.25 litres
• Heat 4 tbsp of oil in a heavy bottomed pan. Add the roughly grinded pea’s paste. Fry till the paste becomes golden brown in color (Please refer the adjoining snap) and its consistency is like sand grains. Keep aside.
• Heat the remaining oil. Lightly sauté the masala vadis till they are golden brown in color (Please refer the adjoining snap). Take out of pan and keep aside.
• Chop half an onion, lengthwise and grind the remaining onions to a paste. Keep aside.
• In the same pan, add cumin when it starts to crackle, add bay leaf and cinnamon stick. Add chopped onion and sauté till golden brown.
• Now add onion paste, sauté for a minute and add tomato paste. Sauté for a minute and add ginger-garlic paste. Fry till masala leaves oil.
• Add garam masala pdr, red chilli pdr and fried vadis. Mix thoroughly.
• Add fried peas paste. Mix thoroughly and add salt and 1.25 liters of water.
• Bring the water to a boil. Then cover with a lid and let the gravy simmer for 30 minutes.
• Serve with steamed rice or chapatis.
SPECIAL TIP : You can use the same amount of potatoes (cut in cubes and deep fried ) instead of masala vadi.