PEAS-POTATO CURRY WITH COCONUT MILK - no saute,one pot
Tastes good with chappati. It's a morning breakfast curry for us.
Ingredients
- Onion - 1/2 of a small onion
- peas - 1/3 cup soaked overnight
- potato - 1 small(carrots can be used instead of potato)
- 1 tomato, sliced
- turmeric powder -1/2 tsp
- coriander powder - 1 tsp
- Kashmiri chili powder - 1 tsp
- 3 green chilies,
- jeera powder - 1/2 tsp
- garam masala - 1 tsp
- 4 garlic cloves(optional)
- oil - 2 tsp
- First and second coconut milk extracted from 2 cups coconut(200 gms.) using 3/4 cup water each, make appr. 1-1/2 cups milk
- coriander leaves - 2 tsp chopped
- dried mint leaves - 1/2 tsp(should not be substituted with fresh mint leaves)
- salt to taste(1-1/4 tsp)
- lemon juice per taste
- 1 cup water
METHOD
- I used a steel pressure cooker for cooking this.
- Put all the ingredients in the recipe except coconut milk. Add 1 cup water.
- Pressure cook on high for 3 whistles and turn off.
- Add second coconut milk and allow to boil slightly. Turn off the stove and pour the first coconut milk. Add lemon juice as per taste.
NOTES
- I have used frozen shredded coconut.
- For a thicker gravy use only 1 cup coconut milk.
- If you want to condense the curry a little bit add 1 tbsp. almond powder. I always powder almonds and keep them in the freezer. It is a quick way to make gravies and curries rich and thick.
- My daughter does not like whole dried peas, because the skin of the peas gets stuck in her throat, so I use split peas that are available in local stores. The dried peas are available only in Indian Stores.
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