2tablespoonsof finely chopped fresh coriander for garnish
for onion-tomato puree
First, roughly chop the onion and tomato.
Add this to boiling water. Simmer for 5 minutes, turn off the heat, drain. Allow the onions-tomatoes to cool.
Then grind the lightly boiled onion and tomato to make a smooth puree. This will not require any water. Keep this ready.
for ground paste
When the onions-tomatoes are cooking, you can make this ground paste.
To make this paste, add roughly chopped figs (anjeer), fresh yogurt (dahi), turmeric powder, red chili powder, garam masala and roughly chopped green chilies to the mixer grinder jar. Grind adding ¼ cup of water to prepare a smooth paste. For this, first pulse the ingredients a couple of times, then add water and grind until it forms a smooth paste. Keep this ready.
making anjeeri matar
Heat oil in a kadhai (pan).
Add cumin seeds (jeera). Allow this to splutter. Then add the bay leaf (tej patta), stir for a few seconds.
Now, add the onion-tomato puree, mix. While adding the puree it might splash, so be careful at this stage.
Now, add ginger-garlic paste, mix that in. Cook this mixture until you see few specks of oil along the edges or at the top.
Then, add the frozen peas or cooked peas, mix. Bring to a boil.
Now, add the ground paste at low heat, combine this well, adding 2 tbsp water and salt to taste and cook until it comes to a boil.
Once the anjeeri matar gravy comes to a boil, you can adjust its consistency, by adding more water if required at this stage.
Now, add ½ teaspoon of garam masala, mix and turn off the heat.
Garnish with fresh coriander.
Serve anjeeri matar with any flat bread of your choice, such as naan, paratha or roti or with rice.
This dish can also be prepared using cauliflower (gobhi). If using gobhi, blanch the florets in boiling water until just tender, then drain out all the water and use instead of peas.