Spiced Pureed Peas (Matar ka Bharta)

Preparation

Puree the peas: Blend the peas in a blender to make a smooth puree. Add a small amount of water if needed to help the blades move.
Prepare the tomatoes: Crush or grate the tomatoes. Canned diced tomatoes can be used as long as they are not too chunky. If using refrigerated tomatoes, allow them to come to room temperature before cooking.
Prepare the aromatics: Finely chop the ginger and green chilies.

Cooking Spiced Pureed Peas

Heat 1 tablespoon of oil in a thick-bottomed pan over medium-low heat. Add the cumin seeds and let them sizzle until aromatic. When they begin to shimmer, add the chopped ginger.
Sauté until lightly golden, about 1 minute. Add the chopped green chilies if you want extra heat.
Pour in the crushed tomatoes and mix well. Increase the heat to medium.
Add the turmeric powder, red chili powder (or paprika), coriander powder, and about ½ teaspoon salt.
Cook the tomato mixture until it thickens and the oil begins to separate from the sauce. This indicates that the tomatoes are fully cooked and the spices have bloomed. Depending on the tomatoes used, this can take 15–20 minutes.
Add the peas: Stir in the pureed peas along with about 1 cup of hot water. Mix well and let the curry simmer for 8–10 minutes so the flavors meld together.
Adjust the salt and consistency as needed. If the curry becomes too thick, add a little more hot water.

After pouring the puree into the pan, add water to the blender jar and swirl it around to capture any peas stuck inside—then add that to the curry.

Brighten the flavors: Finish the dish with a little acidity to balance the sweetness of the peas. Sprinkle in dried mango powder (amchur), or use lemon juice or a small splash of vinegar.