Peas, Bell Pepper, Cashews in Tomato Cilantro Curry.

1. In a blender, blend tomatoes, serrano pepper, cilantro, garlic and ginger with a little water and keep aside.
2. In a large pan, add a teaspoon oil and chopped onion, bay leaf and clove and cook at medium heat until onions are golden brown.
3. Add in the cilantro tomato puree.
4. Keep cooking on medium low heat, partially covered for 20-30 minutes till the puree thickens and leaves the sides of the pan.
5. Add in dried fenugreek leaves, salt, sugar and chili flakes and mix well.
6. Cook for another 5 minutes until its a thick paste. Taste and adjust for salt and spice. Store or use as needed.

Additions to curry

1. If using frozen curry, thaw for half an hour, then add to a heated pan with a little oil.. Skip this step if using fresh curry.
2. In the pan with the simmering curry, add some peas, green or red bell pepper chopped and some chopped cashews., some salt to taste and water. Cook for 7-10 minutes until peas are done. Serve hot with roti/Chapati!, pickles and sliced onions and tomatoes topped with salt pepper and salad!