Hyderabadi cuisine is one of the most delicious and complex of Indian cuisines. You’ll love this recipe! Serves 4.

2 onions, quartered
1-inch piece ginger, cut into 4 pieces
4 cloves garlic, peeled and halved
2 to 4 green chillies, halved
4 black peppercorns
2 cloves
1-inch stick cinnamon
2 tablespoons sunflower oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon white urad dal (available in Indian grocers) or ordinary lentils
6 fresh curry leaves
125g/ 5 oz tomatoes, peeled, deseeded, and finely chopped
¼ teaspoon ground turmeric
125g/ 5 oz fresh green peas
2 tablespoons yoghurt
Half cup water
4 tablespoons coriander leaves, finely chopped

1. Finely grind the onions, ginger, garlic, chillies, peppercorns, cloves and cinnamon in a food processor.
2. Heat the oil in a lidded saucepan and add mustard seeds, cumin seeds, urad dal (or lentils) and curry leaves until the seeds begin to pop, and the lentils and leaves become a couple of shades darker. This will only take a minute; be careful not to burn the spices.
3. Add the onion mixture, tomatoes, turmeric, salt, peas, yoghurt, and water. Bring to a boil, then lower the heat and simmer with the lid on until the peas are cooked.
4. Add coriander leaves, and serve hot with chappaties.