Yes, there are a lot of ingredients (especially a lot of exotic spices), but don’t worry: this is not a complicated dish, and is definitely worth the effort.
- At first, prepare the masala paste. Roast the cashews in a dry skillet, over medium heat, stirring frequently. Once it starts getting fragrant and turning golden brown, put it in a food processor.
- You may continue in the same skillet. Heat the olive oil, and add the mustard seeds, caraway seeds, fenugreek seeds, and stir frequently for about a minute, until the mustard seeds start popping. Toss in the clove, cinnamon, chilli powder and stir once more.
- Add the minced onions and fry until golden brown. Add the pressed garlic and chillies, as well and mix well.
- Pour in the diced tomatoes and the ginger pieces, boil for 5-10 minutes, until it starts to thicken.
- Now put the fresh cilantro and mint leaves in the sauce, turn off the heat and let it stand for a couple of minutes so the green spices start to wither.
- Pour the tomato sauce to the cashews in the food processor, pulse a couple of times, until a homogenous paste forms. Set aside.
- Now lets get to the curry. Heat some olive oil over medium heat in a thick-walled skillet. Simmer the minced onion until golden. Add the chillies, diced tomatoes and stir for 10-15 minutes, until it starts to thicken.
- Add the green peas and steam covered for 5 to 10 minutes, until they turn soft.
- Now add the masala paste, turmeric, ground coriander, chilli powder, garam masala spices and salt. Pour in ½- 1 cups of water depending on how thick you would like your curry. Turn off the heat and keep it covered for 5 minutes.
- Garnish with fresh parsley or cilantro, and serve with appam. Enjoy!
When cooking Indian, usually there are so many kinds of spices needed, that for once, it is not so easy to guess by tasting the final dish, and secondly, it’s not so easy to put all the spices quickly into the boiling pot at the time needed. So I have a little trick: I measure the spices needed for each step in a small glass, so I can toss them into the cooking dish in a second.