Green Peas Tonak with Steamed Basmati Rice

Instructions

1. 1

   Roast the Masala Ingredients

   • Heat 1 teaspoon of oil in a pan over medium heat.
   • Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, star anise, and dried red chillies. Roast for about 1 minute until they become fragrant.
   • Add the roughly sliced onion and sauté for 4-5 minutes until it turns translucent and the edges start to brown.
   • Add the grated coconut. Continue to roast on low-medium heat for 5-7 minutes, stirring constantly, until the coconut is golden brown and aromatic. Do not let it burn.
   • Turn off the heat and allow the mixture to cool down completely.
2. 2

   Grind the Masala Paste

   • Transfer the cooled roasted ingredients to a high-speed blender or grinder jar.
   • Add the turmeric powder and tamarind paste.
   • Pour in 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, only if necessary to facilitate grinding.
3. 3

   Prepare the Curry Base

   • Heat the remaining 2 tablespoons of oil in a pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
   • Stir in the finely chopped tomato and cook for 4-5 minutes, until it breaks down and becomes soft and mushy.
4. 4

   Cook the Tonak

   • Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring frequently, until the paste darkens in color and oil begins to separate from the sides.
   • Add the green peas and mix well, ensuring they are fully coated with the masala.
   • Pour in the remaining 2 cups of water, add salt, jaggery (if using), and the Goan garam masala. Stir to combine everything.
   • Bring the curry to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the peas are tender and the gravy has reached your desired consistency.
5. 5

   Garnish and Serve

   • Check for seasoning and adjust salt if needed.
   • Garnish with freshly chopped coriander leaves.
   • Serve the Green Peas Tonak hot with Goan pav (bread rolls), poi, or steamed rice.