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 - 3 deseeded or as per taste
- jeera powder - 1/2 tsp
- garam masala - 1 tsp
- 4 garlic cloves
- handful of corinader leaves chopped
- 1 tsp dried mint leaves
- salt to taste(1/1/4 tsp)
- 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. Garnish with dried mint leaves(don't use fresh).
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.
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