Make a coarse paste (without any water) of 2 cups of fresh peas and keep aside. Please do not turn them into a pasty-paste. You can keep around 2-4 tbsp peas whole as well for that texture.

Separately make a coarse paste of 2 big garlic cloves, a small piece of ginger, 2 green chilies, a handful each of green garlic leaves (this is the real flavor here - it is however okay if you don’t get hold of this) and a cup of fresh coriander leaves.

3.In a pan, heat about 2-3 tbsp mustard oil. Add 1 tsp cumin seeds and 1 bay leaf. Once they splutter, add the coarse green paste and let it cook on medium heat for about 5-7 minutes. Be careful to not burn. Add 1/4 tsp turmeric powder, 1 tbsp coriander powder and 1/4 tsp red chili powder and mix well.

4.Now mix in the blended peas and stir this mixture for about 5 minutes. Add about 2-3 cups of water (as per desired consistency), salt to taste and let it come to a boil.

Optional - at this stage you may consider adding 1/2 cup fried dal badis/ fried cubed potatoes.

Cover and let the curry simmer for about 10 minutes.

Check the seasoning and consistency (it tends to thicken when you let it sit for long) and add 1/2 tsp good garam masala and 1 tsp ghee towards the end.

Mix well and serve hot with either steamed rice or hot chapatis.