Malai Mattar Curry. Paalaadai-Pachai Pattani Masala.
Green peas / fresh or frozen 1 cup
Onion 1 large grated
Green chili just 1 minced
Ginger-garlic paste 1/2 spoon
Tomato 1 large
Dash of coriander powder
Dash of cumin seeds powder
Dash of garam masala powder
Pinch of dry methi leaves
Milk 2-4 cups / Fresh Cream as per taste
Oil / ghee few spoons
Coriander seeds 1 pinch
Cumin seeds 1 pinch
Cilantro leave to garnish.
In a wide vessel, heat milk, place them in low-medium temperature…constantly stir and bring a heavy cream. Set aside.
In a separate vessel. Heat ghee. Add coriander and cumin seeds. Wait till they splutter.
Now stir-in grated chili, onions and ginger-garlic paste. Fry real good.
Peel the tomatoes and chunk them out, add this to the above set-up as well. Also add all powdered items now(coriander, cumin, garam masala and methi leaves). Add 2 cups of water and peas, cover and cook over low heat.
Once the gravy thickens and oil shows up on the top, add the fresh cream and bring to one boil, and remove from heat.
Serve warm to go with your pulkahs, chappathis or rotis. Enjoy:)