Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.
WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least 172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!
His emphasis, not mine.
So apparently, I come with baggage. Electronic baggage.
There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.
Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!
Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.
Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).
Do you like peas?
PS. I am sharing this with Bookmarked Recipes.
Green Pea Curry (Mattar Masala)
Adapted from Lisa’s Kitchen
1/4 cup raw cashews, chopped
1 tbsp coconut oil, or oil of choice
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4 whole cloves
1 1/2 inch piece cinnamon stick
2 black cardamon pods, slightly crushed
1/2 tsp Aleppo chile flakes
1 medium onion, chopped
1.5 inch piece fresh ginger, chopped
1 clove garlic, chopped
2 medium tomatoes, chopped
1 cup fresh cilantro, chopped
1 tbsp coconut oil, or oil of choice
1 medium onion, finely chopped
2 medium tomatoes, diced
8-10 frozen curry leaves
3 cups green peas (thawed if frozen)
1 tsp turmeric
1 tbsp ground coriander
1/2 tsp Aleppo chile powder
1/2 tsp amchoor powder (optional)
pinch of asafoetida
3/4 tsp garam masala
1 1/2 tsp sea salt, or to taste
fresh cilantro, for garnish
1. Begin by making the masala paste: In a large skillet over medium-low heat, roast cashews until lightly browned and fragrant, around 5-7 minutes. Remove form heat to cool, then place in a food processor.
2. In the same skillet, heat the oil over medium heat. Once hot, add mustard seeds, cumin seeds and fenugreek seeds and stir for 30-60 seconds, or until the mustard seeds begin to pop. Quickly add the cloves, cinnamon stick, cardamom pods and chile flakes, cover and gently wiggle the skillet occasionally, so the spices do not burn.
3. Add the onion and saute for 5 minutes, until softened and browned. Add the ginger and garlic, stirring for 1 minute more, without allowing to burn. Deglaze with the tomatoes, stirring to incorporate the spices. Cook for 5-10 minutes until thickened, stirring throughout so it does not burn. Stir in the cilantro and allow to wilt, around 1 minute. Remove from heat and add to the food processor. Fish out the cardamom pods and cinnamon sticks because they won’t do anything in the food processor. Next, pulse into you achieve a smooth paste. Return the cinnamon stick and cardamom pods. (This paste can be saved at this point; store in the refrigerator until needed).
4. For the curry, in a large saucepan over medium heat. Once hot, add onion and saute for 5 minutes until softened and lightly brown. Add the tomatoes and curry leaves, simmering until the tomatoes cook down, around 5-10 minutes. Add peas and cook for 4-5 minutes, until the peas are just tender. Stir in the masala paste, turmeric, ground coriander, chile powder, amchoor powder, asafoetida, garam masala and salt. Add 1/2 to 1 cup of water, to achieve your desired level of sauciness. Cover and simmer for another 10 minutes, stirring occasionally so that it does not stick. Add additional water, if required. Remove form heat and let stand for 5 minutes to cool, prior to serving. Fish out the cinnamon stick, cardamom pods and any other bits not pulverized in the masala paste.
5. Serve with your choice of side (pictured with brown rice) and garnish with cilantro, if desired.