Potato and Peas Curry in Coconut Milk Gravy
Aromatic, creamy, and hearty, this Potato and Peas Curry in Coconut Milk Gravy is an authentic Indian dish that blends the earthy flavors of potatoes and sweet peas with the rich, velvety texture of coconut milk. Ideal for a satisfying weeknight dinner, this vegan curry is both comforting and flavorful. Serve it with warm phulkas (Indian flatbreads) or steamed rice for a complete meal. The spices used in this recipe provide the perfect balance, creating a wholesome and flavorful curry that’s perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut (chopped or grated) | 2 cups |
| Lukewarm water | 1 cup |
| Potatoes (Aloo) – peeled and diced | 3 medium-sized |
| Green peas (Matar) – steamed | 1 cup |
| Onion – finely chopped | 1 medium |
| Tomato – finely chopped | 1 medium |
| Ginger – finely chopped | 1 inch |
| Garlic – finely chopped | 4 cloves |
| Cloves (Laung) | 2 whole |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Whole black peppercorns – coarsely pounded | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coconut milk | 1-1/2 cups |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Instructions
-
Prepare the Potatoes and Coconut Milk
Begin by peeling, washing, and dicing the potatoes into small cubes. Keep them immersed in water to prevent discoloration while you prepare the other ingredients. -
Extract Coconut Milk
In a mixer grinder with a super extraction blade, combine the fresh coconut and lukewarm water. Blend to extract fresh coconut milk, and set it aside for later use. -
Saute the Aromatics
Heat a little oil in a pressure cooker over medium heat. Add the finely chopped onions, ginger, and garlic to the cooker. Sauté the ingredients for a few minutes until the onions are softened and translucent. -
Add the Spices
Once the onions have softened, add the whole cloves, cumin powder, coriander powder, coarsely pounded black peppercorns, turmeric powder, and garam masala powder. Stir and sauté for another 30 seconds to allow the spices to release their flavors. -
Cook the Potatoes
Add the diced potatoes to the pressure cooker. Pour in about 1/4 cup of water and add salt to taste. Close the lid and cook under pressure for 3 whistles, then turn off the heat and let the pressure release naturally. -
Finish the Curry
Once the pressure has released, carefully open the pressure cooker. Stir in the freshly extracted coconut milk and the steamed green peas. Bring the curry to a brisk boil, stirring occasionally. Taste and adjust the salt if necessary. -
Serve
Your Potato and Peas Curry in Coconut Milk Gravy is ready to serve! This rich and flavorful curry pairs perfectly with phulkas (Indian flatbreads) or steamed rice. For an extra touch, serve it alongside a refreshing Carrot Cucumber Tomato Salad to balance the flavors.
Tips & Variations:
- Spice Level: Adjust the amount of black pepper and garam masala based on your preferred spice level.
- Non-Vegetarian Option: If you’re not following a vegetarian diet, you can add pieces of chicken or paneer for added richness.
- Make Ahead: This curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 2 days.
Enjoy this delightful Potato and Peas Curry in Coconut Milk Gravy as a comforting and flavorful dish that will become a staple in your weeknight dinner rotation!
