Green Peas Curry (with spicy coconut paste / masala)

Green peas Curry (with spicy coconut masala / paste)

An excellent main curry, goes well with rotis / puris  / pulao / appam / idiyappam (string hoppers) / Rice / Wholewheat bread … Easy method too !!

Serves: 4 – 5

Ingredients

1 cup / 200 ml dried green peas (Dried green color peas or Biscuit color peas) Indian standard measuring cup of 200 ml / 8 oz capacity

3 cups / 600 ml water

½ teaspoon salt

Method

Wash and soak green peas in 3 cups of water for 5 – 6 hours or overnight.  Add ½ teaspoon salt when cooking. Pressure cook  (along with the soaked water) on high for 3 quick whistles or until done and soft (normally more than 3 whistles will overcook green peas or maximum 4 whistles). Switch off the heat. Allow the cooker to cool naturally. Reserve green peas stock (it may be ½ cup to ¾ cup).

For the coconut paste:

5 tablespoon (1/2 cup / 75 g) grated coconut

1 onion, roughly chopped

6 garlic cloves

1 teaspoon red chilli powder (or ¾ teaspoon red chilli powder + ¼ teaspoon crushed crushed pepper or pepper powder)

¼ teaspoon turmeric powder

2 tablespoon water

Transfer above ingredients into a small mixer bowl and make a smooth paste with 2 tablespoon water. Keep aside.

Final easy preparation:

Ingredients

1 tablespoon oil

Coconut paste

Extra ½ teaspoon salt (or to taste)

2 teaspoon chopped coriander leaves

Method

Heat oil in a pan / kadai on a medium heat. Add coconut paste and stir on a low heat for 3 minutes.

Add boiled green peas along with the stock (cooked water) (recipe suggestion at this stage - 200 g paneer (cottage cheese) cubes (without deep fried) or 3 boiled eggs or 3 separately boiled potatoes or 1 cup steamed vegetables like carrot, French beans, cauliflower, fresh mutter  (green peas) or boiled chicken. If you want to prepare this curry with paneer / boiled potatoes / boiled egg / steamed vegetables, then no need to add boiled green peas. Cook directly with coconut paste) and adjust salt to taste. Cover with a tight lid and cook on a low heat for 8 minutes.  Switch off the heat and sprinkle chopped coriander leaves. Serve as a main curry with roti / puri / pulao / appam …