Instructions: Heat oil in a heavy large vessel.

Add paste and stirfry for 2 minutes.

Add 3 cups water and bring to a boil.

Add all other ingredients, stir and boil.

Simmer for 15-20 minutes, stirring occasionally.

Cook till oil separates, floats on top and peas are soft.

Check, add more chillies or garam masala if desired.

Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.

To garnish: sprinkle some indian sev over individual bowls.

Making time:30 minutes

Makes:3-4 servings

Shelflife:2 days refrigerated, (Frozen 2 months)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.