Shelled fresh Green Peas - about a cup and half (from about one and a half lbs green peas with shells)
Yukon Gold Potato - 2 chopped into small pieces
Olive Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Green chili - 2 finely chopped
Fresh Cilantro leaves - about 3 tbsp. chopped for tempering + some more for garnishing
Yellow Onion - 1/2 chopped
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cumin Coriander powder or Curry Powder - 2 tsp
Salt
Water - 2 to 3 cups
Heat a pan. Add olive oil, mustard seeds, hing, green chili and 3 tbsp. chopped cilantro (do not skip tempering with cilantro, this gives a unique taste to the curry). Add the chopped onion mix well, reduce the heat and cover the pan tightly. Cook for ten minutes, checking the onion a few times in between. Don't caramelise the onion, it should remain white but soft.
Once the onion is soft, increase heat and add the chopped potato, fresh green peas, dry spices salt and about 2 cups of water. Mix well, cover the pan, reduce the heat slightly and cook for about 20 minutes.
When the potato is done and the fresh peas are slightly soft and the gravy is thick, add some chopped cilantro. Serve hot with steamed brown rice.
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