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06 December 2012,21:35 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Simmer tomatoes in the water until very tender, then puree in a food processor.
  • Cook the onion and garlic in ghee or butter until thoroughly softened. Add the spices, bay leaf and chili and cook for 1-2 minutes.
  • Add coconut cream and the tomato liquid and bring to the boil. Add peas, reduce heat and cook until the peas are tender. Season with sugar and pepper and stir in chopped mint.
  • Serve hot with toasted chapatti brushed with ghee.


  • 10 large very ripe tomatoes, chopped
  • 4 cups water
  • 2 large onion, thinly sliced
  • 1 teaspoon mashed garlic
  • 4 tablespoons ghee or butter
  • 4 teaspoons ground coriander
  • 4 teaspoons ground cumin
  • 1 teaspoon fennel seeds
  • 4 bay leaves 
  • 2 green chili, seeded and sliced 
  • 600 ml can coconut cream
  • 3 cups frozen peas black pepper
  • 2 tablespoon chopped fresh mint

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