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(60 gms.)
- 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
- green chilies as per taste
- jeera powder - 1/2 tsp
- garam masala - 1 tsp
- 4 garlic cloves
- salt to taste
- oil - 1 Tbsp.
- 1 cup water
- First and second coconut milk extracted from 2 cups coconut(160 gms.) using 1/2 cup water to squeeze the first milk and 3/4 cup water to squeeze the second milk to make appr. 1-3/4 cups coconut milk
- lemon juice per taste
METHOD
- I used a steel pressure cooker for cooking this.
- Put all the ingredients 1-14 in the recipe.
- 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 gets stuck in her throat, so I use split peas without the skin that are available in local stores. The dried peas are available only in Indian Stores.
Comments