Nimona

Coarsely grind 300 g of the fresh green peas in a blender or food processor with a splash of water — do not make a smooth paste; the texture should be rough and chunky. Keep the remaining 100 g peas whole.

Heat mustard oil in a heavy-bottomed kadai over high heat until it smokes lightly. Reduce to medium heat. Add asafoetida and cumin seeds; let them splutter for 30 seconds.

Add the finely chopped onion and cook for 6–7 minutes, stirring frequently, until golden brown.

Add the grated ginger, minced garlic, and green chillies. Sauté for 2 minutes until fragrant.

Add the chopped tomatoes and cook for 5 minutes, mashing them lightly, until the oil begins to separate from the masala.

Add turmeric powder, coriander powder, and red chilli powder. Stir well and cook the spices for 1–2 minutes.

Add the cubed potatoes and stir to coat with the masala. Cook for 3 minutes.

Add the coarsely ground pea paste and the whole peas. Mix everything together well. The coarse pea paste will thicken the curry naturally.

Pour in 250 ml water, season with salt, and bring to a boil. Reduce heat to low, cover, and cook for 12–15 minutes until the potatoes are tender and the curry has thickened to a semi-dry consistency.

Sprinkle garam masala, stir gently, and cook uncovered for 2 more minutes. Garnish with fresh coriander leaves and serve hot with rice or roti.