if you want a dry version (which usually works better if this is used as a side dish), use less water and cook till there is no more water left in the pan.
this is kind of a comfort food, but can be taken at a more sophisticated level with the addition of a little bit cream at the tail end of the cooking process. the basic curry turns into a creamy goodness. i have not used any cream here, but have written the option in the recipe below. do as you please.
the cinnamon, cardamom and cloves along with the garam masala are all optional. do not stop yourself from cooking this dish if your pantry is not stocked with these. the only difference will be the difference in flavor; it won’t be as fragrant.
3 cups shelled/frozen peas
2 medium potatoes. peeled and cubed (each potato about 12 cubes)
1/2 medium onion, sliced into thin half moons
1/2 inch fresh ginger, peeled
1 large hot house tomato, (or any tomato equivalent to this size), chopped
6 cloves of garlic, peeled
1 teaspoon cumin seeds
2 small green cardamom
1 inch cinnamon
2 teaspoons turmeric
1 teaspoon red chili powder or chili flakes
1.5 teaspoons garam masala/or any other kind of curry powder (optional)
3-4 tablespoons oil
2 tablespoons cream or half and half (optional)
fresh cilantro/coriander and more pepper flakes for garnish