Add 4 teaspoons of coconut, a small piece of ginger, a handful of garlic cloves, 2 teaspoons of peanuts, 5-6 cashew nuts, and 1 teaspoon of poppy seeds to a mixer jar.
2
Add 4 green chilies, 2 cloves, 0.5 teaspoon of anise, 2 strips of star anise, salt to taste, and chili powder to your preference.
3
Add a handful of chopped coriander leaves and grind everything with a little water into a fine spice paste.
4
Peel and cut 2 medium potatoes into chunks and set them aside in water.
5
Soak 0.5 cup of green peas overnight, then rinse well and drain.
6
Heat 2 tablespoons of oil in a pressure cooker, add a small piece of rock salt, a pinch of bay leaf, and 2 cardamom pods.
7
Add 2 small and 2 large onions (sliced lengthwise), season with salt, and fry until lightly browned.
8
Add 2 medium tomatoes cut into large chunks and fry well.
9
Add 0.25 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, and 0.5 teaspoon of coriander powder; mix well.
10
Drain the potatoes and peas and add them to the cooker; mix well.
11
Add the prepared spice paste to the cooker, rinse the mixer jar with water, and add all the liquid to the pot.
12
Adjust the water level depending on whether you plan to serve in a dish, and check the salt seasoning.
13
Cover the pressure cooker lid and cook on high heat until it whistles 5 times, then turn off the heat.
14
Wait for the pressure to release completely on its own before opening the lid.
15
Garnish with curry leaves and coriander leaves, mix well, and serve.
PrimedTableBETA
