Fig-ure It Out!
Green peas in a mildly-spiced gravy.
Servings Prep Time
2 15minutes
Cook Time
25minutes
Servings Prep Time
2 15minutes
Cook Time
25minutes
Ingredients
Onion-tomato puree
Ground Spice Paste
Other Ingredients
Instructions
Puree
  1. Add the chopped onion and tomato to boiling water and simmer for 5 minutes. Turn off the heat, drain. Allow the onions-tomatoes to cool.
  2. Grind the lightly boiled onion and tomato to make an even puree.
Paste
  1. Blend together all the dry spices, yogurt and chopped figs to a coarse grain and then add water and to make a smooth paste.
Making the curry
  1. Heat oil in a kadhai and crackle the cumin seeds.
  2. Add the bay leaf and stir for a few seconds.
  3. Add the onion-tomato puree, mix.
  4. Then add the ginger-garlic paste and cook until few specks of oil surface along the edges or at the top.
  5. Now, add the frozen peas or cooked peas, mix. Bring to a boil.
  6. Add the ground paste at low heat and combine this well, adding 2 tablespoon water and salt to taste and bring to a boil.
  7. Once the gravy comes to a boil, you can adjust its consistency, by adding more water if required.
  8. Add ½ teaspoon of garam masala, mix and turn off the heat.
  9. Garnish with fresh coriander.
  10. Serve anjeeri matar with any flat bread of your choice, such as naan, paratha or roti or with rice.