Almond and Pea Curry

Ingredients:

250 grams peas (shelled)
125 grams almonds
a little oil or ghee
1” piece ginger
½ coconut
½ tsp garam masala
½ tsp cummin seeds (ground)
salt to taste
¼ tsp saffron strands
1 tbsp ordinary milk
a few mint leaves chopped

Directions:

Blanch 25 grams almonds then fry and slice them. Now blanch the rest and grind them to a paste along with the ginger. Grind the coconut and squeeze out the milk. This is know as thick coconut milk. Now pour 1½ cups of hot water over the coconut pulp and set aside for about half an hour. Squeeze the pulp dry. This is thin coconut milk.

Heat 4 tbsps of ghee and fry the almond paste to a light color. Add the peas, garam masala, cummin and salt. Mix well and then add the thin coconut milk. Cook till the peas are soft and the gravy is thick. Now mix in the thick coconut milk, simmer and remove from the fire. Pour into a serving dish. Dissolve saffron in ordinary milk and crush to a paste. Pour over the curry and garnish with fried almonds and fresh mint leaves.