Potato & Peas, an all time favourite combination veggies that make any dish tasty & fun to eat. Potato Peas in coconut curry is an amazing combination dish. Is a comfort food & a family favourite at my place.
This curry is made very often in many families in India & is loved by many including children. It is usually made for special occasions like festivals or if we are entertaining guests etc. It is a dish that can be easily made for many people & it makes great sides for many Rice & Indian Bread menus.
Do try this flavoursome curry, the recipe has a perfect combination of spices, veggies (you can add any veggie of your choice too). This dish has a right amount of spices that enhance the flavour of the curry & makes the veggies taste great too. The curry has a beautiful blend of onion, tomato, fresh coriander leaves & for depth of flavour, creamy texture we add coconut which along with the spices gives a complete taste of a flavourful curry.
Please do give it a try. It is a warming dish & easy to prepare. Definitely a crowd pleaser & makes great leftovers too. This dish goes great with Plain Hot Rice, Rotis, Phulkas, Puris, Dosa, Idli etc.
- 2 Tsp – Oil
- 1 Tsp – Ghee/Butter
- 1 inch – Cinnamon
- 4 pieces – Cloves
- 2 – Green Chillies (this gives moderate heat, if you want more heat add 1-2 more green chillies)
- 1 Tbsp – Ginger (chopped to small cubes)
- 1 Tbsp Garlic (chopped to small cubes)
- 1 – Large Onion
- 1 – Large Tomato
- Salt as per taste
- ¼ Tsp – Turmeric Powder
- 2 Tsp – Dhania/Coriander Powder
- ½ Cup – Fresh Dhania/Coriander Leaves
- ½ Cup – Grated Coconut (if you are using *coconut milk, you need to add it in the end along with the frozen peas).
- 1 ½ Cups – Potatos (chopped)
- 1 Cup – Frozen Peas (If you are using fresh peas you need to add it along with the potatoes).
- ¼ Cup – Water (to grind the masala)
- 1-1 ½ – Cups water (for the consistency of the curry)
- Heat a Pressure cooker. (please keep heat on low).
- Add oil & ghee, then add cinnamon, cloves, ginger, garlic & sauté (we increase the heat to medium low).
- Add green chillies & sauté.
- Add chopped onion, sauté then add salt & sauté (we sauté until the onions turn translucent).
- Then add chopped tomato & sauté.
- Add turmeric powder sauté & then turn off heat.
- We transfer the sautéed veggies into a mixy/blender jar & let it cool.
- Once the veggies are cool enough add dhania/coriander powder.
- Then add grated coconut, fresh coriander leaves & water.
- Grind it to a fine paste.
- Heat the same pressure cooker, add oil. (please keep heat on medium low).
- We add the ground masala & sauté for a few seconds.
- Then we add water. (let’s not waste the masala stuck to the jar, we add water mix it & pour it into the curry).
- Add potatoes & mix well.
- We add salt & well too.
- Now we lock the lid of the pressure cooker & let it make one whistle.
- After one whistle, we turn off heat & let the pressure reduce completely & then we open the lid.
- We turn on the heat to medium low & let the curry simmer.
- We give it a mix & add frozen peas, mix well.
- We add water. (I added1/4 cup water, as I prefer the curry to be a little thick. If you want the curry to be more liquid you can add ½ cup more water).
- Mix gently & we let it cook for a few minutes. (around 3-4 minutes).
- We turn off heat & Ready to Serve.
*Coconut Milk – Coconut milk has to be added towards the end while preparing the curry because coconut milk when boiled too much will curdle. So you can add the coconut milk towards the end of the preparation & once it comes to a boil turn off heat & the curry is ready to serve.