Prep 15 min
Cook 45 min
Serves 4
Ingredients
350g podded fresh green peas, or frozen peas, defrosted3 garlic cloves, peeled5cm piece fresh ginger, peeled1 green bird’s eye chilli5 tbsp ghee200g potatoes, peeled and diced1 tsp cumin seeds2 bay leaves100g finely chopped white onion1 tbsp ground coriander1 tsp ground turmeric120g ripe tomatoes, finely choppedSalt, to taste½ tsp garam masala, to finishA little fresh coriander, roughly chopped, to garnishRoti or rice, to serve
This soupy curry – or matar ka nimona – hails from Varanasi in India’s northern Uttar Pradesh, and is usually served with rice or breads.
Method
Cook the fresh green peas, if using, in boiling water for two to three minutes, then drain. Put half the cooked peas (or half the defrosted frozen peas) in a blender, pulse…
