For the Masala:
Raw Peanuts - 2 tbsp
Coconut - 1 tbsp
Clove - 2
Cinnamon - 2"
Coriander leaves, chopped - 2 tbsp
Green Chilies - 2 -3 medium
For the gravy:
Potato - 3 medium
Fresh Peas - 1 cup
Onions - 1 cup
Tomatoes - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt to taste
Oil - 2 tsp
Water - 1 cup
Grind the ingredients listed for the paste to a smooth texture using water. Keep it aside.
Wash and shell the fresh peas. Peel the skin off the potatoes. Cut into medium size chunks
In a pressure cooker, add oil, saute the finely chopped onions till they start turning colour. Add ginger garlic paste and saute till it's done. Takes about 2 mins or so.
then add the tomatoes, saute well. Once the tomatoes are soft, add the ground masala, salt to taste, turmeric powder, simmer and cook till the oil starts leaving the sides. Keep stirring in intervals to make sure the bottom doesn't get burnt.
Then add the peas, potatoes, saute for couple of mins in the masala. Add water and cover with the lid.
Pressure cook for 2 -3 whistles. Once the pressure falls, check if the potatoes are cooked. Cook further if you want a thicker gravy.
Serve with rotis /naans.
If you want the gravy to be little thick, mash couple of potato pieces and continue cooking in low flame.
So along with this classic ground masala paste, this can also be considered as a variation if you want to try for vegetarian gravies.