PREPARATION

1. In a pan, add 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 teaspoons pop seeds, 1 teaspoon almonds, 3 pods cardamom, 20 grams coconut and roast them.

2. Now, transfer it to a blender and blend it.

3. In a blender, add 220 grams onions,1 1/2 tablespoons green chili, 1 teaspoon garlic, 1 teaspoon ginger and blend it until smooth paste.

4. Heat 30 milliliters oil in a pan, add blended onion paste and saute until it begins to brown.

5. Now, add 270 grams tomato puree and saute for 3 - 5 minutes.

6. Add 1/4 teaspoon turmeric, blended masala, 1 teaspoon salt, 1/4 teaspoon red chili and mix it well.

7. Then, add 500 grams green peas and mix it well.

8. Now, add 500 milliliters water and cook for 3 - 5 minutes.

9. Add, 240 milliliters coconut milk and mix it well.

10. Then, add 2 tablespoons coriander and mix well again.

11. Garnish with coriander.

12. Serve.