Simple to make and tasty vegetarian, Green Peas Potato Masala Curry. It is perfect with Porotta, also great with Idiyappam (string hoppers) or Appam( hoppers) … Give this vegetarian dish a try.
Green Peas Masala
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♦Prep time:10min ♦Cook time:20min ♦Soaking:6hours ♦Yield:4Servings.
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Green Peas Masala
Description
A nostalgic recreation of my "college canteen" style curry. It is a thick, coconut-based gravy, developed specifically to pair with Kerala Parotta, though it also works well with Appam and Idiyappam.
Ingredients:
Tempering:
Instructions
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Soak the rinsed green peas overnight in a bowl of cool water.
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To be fried and ground: Heat coconut oil(2Tbsp) in a small pan.
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Add the coriander seeds(2Tbsp) and broken dried red chillies(2Nos). Fry in oil till the seeds are light brown and fragrant without burning the spices.
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Add the pan contents into a small mixi-jar and grind to a coarse powder. Set aside.
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Drain the soaked green peas and add them to a small pressure cooker with just sufficient water and a little salt. Pressure cook. See notes.
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On a separate burner, add the potatoes to a saucepan of water, adding a little salt and cook till tender. Set aside.
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Heat coconut oil(3Tbsp) in a heavy-based wok. Add the sliced onion(2Nos) along with the slit green chillies(2Nos)
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Sauté till nicely softened, about 2 minutes. You don't want to brown the onions much.
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Add the ginger-garlic paste(1tsp) and continue to saute till the rawness of the ginger and garlic is gone.
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Next, add the chopped tomatoes(2Nos) along with turmeric powder(1/2tsp ), nadan garam masala(1/2tsp), as well as the coarsely ground spice mixture now.
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Stir and cook on medium heat till the tomatoes are mashed. Remove from heat and allow to cool down.
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Once cool, add to the same mixi-jar used earlier along with grated coconut(1/2cup), adding just a little water to help grind to a smooth paste.
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Rinse out the wok and return this ground paste. Rinse out the mixi-jar and add water(2 cups) to the wok.
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Use a slotted spoon to scoop out the cooked potato and green peas and add them to the curry.
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Add salt to taste(about1tsp) and simmer for 5 minutes.
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Lastly, add the remaining nadan garam masala(1/2tsp) and remove from heat.
Tempering:
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Heat coconut oil(2tsp) in a small pan and add the sliced green chillies till deep green and fragrant. Pour this over the curry.
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Finally, add the chopped fresh coriander leaves and serve hot, with parotta, idiyappam, appam, etc.
Note
- To cook the pre-soaked green peas: Add sufficient freshwater, close the cooker and cook on high till you hear the first steam whistle, then reduce the heat to medium and cook for 5 more steam whistles. Turn off the heat. Quickly place the cooker under running tap water, so that it cools down quickly, ending the cooking process. Open the cooker, the peas should have ample bite left and not be cooked mushy.
- My Kerala Garam Masala is used in this recipe. Get recipe.
- Safety tip: You must wait for the sauteed ingredients to cool off before grinding to a paste.
- Key Ingredients: Green Peas, Potato, Onion, Tomato, Ginger, Garlic, Green chilli, Spices, Grated coconut, Coconut oil, Coriander leaves.
