Green Peas Potato Coconut Milk Curry

Fresh green peas and potatoes simmered in coconut milk, cream and kasuri methi/dried fenugreek leaves.

Ingredients:

Green peas – 2 cup
Potatoes – 2 large, boiled and cut into cubes
Onion – 1 big, finely chopped
Tomato – 2 medium, finely chopped
Garlic – 4, finely chopped
Ginger – 1″ piece, finely chopped
Green chillies – 3, slit into 2
Turmeric powder – 1/4 tsp
Cumin/Jeera powder – 1/4 tsp
Coriander powder – 2 tsp
Red chilly powder – 1 1/4 tsp
Garam masala – 2 tsp
Thick coconut milk – 1/2 cup
Fresh cream – 1 tbsp(optional)
Kasuri methi – 2 tsp
Sugar – 1 tsp
Jeera/Cumin seeds – 1 tsp
Fennel seeds – 1/2 tsp
Bay leaf – 1
Oil – 2 tbsp
Salt – to taste
Coriander leaves – to garnish

Method:

1. Heat oil and add jeera, fennel seeds and bay leaf. When they pop, add ginger, garlic and green chillies. Fry for a minute. Add onions and fry till the onions turn golden.

2. Add tomatoes and fry till they are soft and oil separates. Add turmeric powder, jeera powder, red chilly powder, coriander powder and salt. Sprinkle little water and saute till the masala’s are cooked.

3. Add the green peas, 1 cup water and mix well. Close and cook till the peas becomes tender. When the peas is cooked, add the potatoes, salt and mix well. Cover again and cook for 5-6 minutes.

Note: You can use frozen peas also. If you are using frozen peas, first wash the peas and soak in cold water for 5 minutes. Then add peas, potatoes and 1/2 cup water. Cover and cook for 10 minutes.

4. Add garam masala,  mix well and cook for 3-4 minutes. Then add coconut milk, fresh cream, kasuri methi, sugar and stir well. Simmer until the gravy becomes little thick. Garnish with coriander leaves.

Serve hot with porotta/chapathi and sliced onions.