Servings: 3
Difficulty Level: Easy
Ready in: 25 Minutes

 

Ingredients:

  • 5 large ripe tomatoes, minced
  • 1 clove of crushed garlic
  • 2 teaspoons of ground cumin
  • 2 tablespoons of butter
  • 1 large onion in very thin lines
  • half a liter of water
  • 2 teaspoons of ground coriander
  • 1/2 teaspoon of seeds fennel
  • 2 bay leaves
  • 1 tablespoon chopped fresh mint
  • 1 green chilli pepper
  • 250 grams of frozen peas
  • 400 ml. of coconut cream
  • 1 tablespoon of sugar

Preparation

1
Cook the tomato in water over low heat, remove and crush it in a blender.

2
Heat in a saucepan and over medium heat the ghee, fry the garlic and onion until soft.

3
Add cumin, coriander, fennel seeds, chilli pepper and bay leaves and stir for 2 minutes.
4
Pour the coconut cream and the crushed tomatoes and bring to a boil.

5
Reduce the heat and add the peas waiting for them to be soft.

5
Remove the laurel, put the sugar and mint and add salt and pepper.

5
Serve with well roasted chapattis and ghee.

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