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Peas Masala Recipe 
Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd.
Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste.
Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute.
Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles.
Step 4 (Finishing): Once the pressure releases, open the cooker, bring it to a quick boil on the stove, and turn off the heat. Transfer to a serving bowl and gently stir in 1 ladle of curd. Delicious Peas Masala is ready!
How to Make Masala Chapati
Ingredients: 2 onions, 2 tomatoes (finely chopped), 1/2 tsp fennel seeds, 1 tsp chili powder (or paprika), 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp turmeric powder, whole wheat flour (atta), oil, and salt.
Step 1 (The Masala Base): Heat oil in a pan. Add fennel seeds. Add finely chopped onions and tomatoes, and sauté until soft. Mix in chili powder, coriander powder, garam masala, turmeric, and a pinch of salt. Cook until spices blend well, then let it cool.
Step 2 (The Dough): In a mixing bowl, take whole wheat flour and a pinch of salt. Add the cooked onion-tomato masala directly into the flour. Knead everything together into a soft dough (add a splash of water only if needed). Let it rest for 15 minutes.
Step 3 (Cooking): Roll the dough into circular flatbreads (chapatis). Cook on a hot griddle/skillet on both sides until golden-brown spots appear.
Serving: Serve warm with coconut chutney, creamy vegetable korma, or even Greek yogurt/sour cream
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