Potato And Peas Curry in Coconut Milk Gravy: A Deliciously Mild Indian Comfort Dish
When it comes to Indian cuisine, few dishes offer the delicate balance of flavors like a Potato and Peas Curry in Coconut Milk Gravy. This comforting curry combines the mild earthiness of potatoes and the sweet, vibrant flavor of peas, all enveloped in a rich, creamy coconut milk gravy. The perfect balance of spices adds depth to this dish, making it a wonderful choice for a weeknight dinner or a special occasion.
Recipe Overview
- Cuisine: Indian
- Course: Main Course
- Diet: Vegetarian
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Serving Size: Serves 4
This recipe highlights the marriage of potatoes (Aloo) and green peas (Matar) in a soothing coconut milk gravy, seasoned with traditional Indian spices like cumin, coriander, and garam masala. Whether served with phulkas, steamed rice, or as a side, this curry is sure to please a variety of palates.
Ingredients
For Coconut Milk:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (chopped or grated) | 1 cup |
| Lukewarm water | 2 cups |
For the Curry:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), peeled and diced | 3 medium-sized potatoes |
| Green peas (Matar), steamed | 1 cup |
| Onion, finely chopped | 1 medium-sized onion |
| Tomato, finely chopped | 1 medium-sized tomato |
| Ginger, finely chopped | 1-inch piece |
| Garlic, finely chopped | 4 cloves |
| Cloves (Laung) | 2 whole |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Whole black peppercorns, coarsely pounded | ½ teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Garam masala powder | 1 teaspoon |
| Coconut milk | 1 ½ cups |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~35 g |
| Protein | ~4 g |
| Fat | ~12 g |
| Fiber | ~5 g |
| Sodium | ~350 mg |
Instructions
-
Prepare the Coconut Milk:
- Begin by peeling, washing, and cutting the potatoes into small cubes. Keep the potatoes immersed in water to prevent discoloration.
- To extract the coconut milk, add the grated coconut and lukewarm water to a high-speed blender or mixer. Blend well until the coconut is finely ground. Strain the mixture using a fine sieve or cheesecloth, extracting the creamy coconut milk. Set aside for later use.
-
Cook the Curry:
- Heat some oil in a pressure cooker over medium heat. Once the oil is hot, add the finely chopped onions, ginger, and garlic. Sauté them until the onions turn soft and translucent, around 2-3 minutes.
- Add the whole cloves, cumin powder, coriander powder, black peppercorns, turmeric powder, and garam masala powder. Stir for 30 seconds, allowing the spices to bloom and release their aromatic flavors.
-
Cook the Potatoes:
- Add the diced potatoes to the cooker along with 1/4 cup of water and salt. Stir well, ensuring the potatoes are coated in the spices.
- Close the lid of the pressure cooker and cook for 3 whistles on medium heat. Once done, turn off the heat and let the pressure release naturally.
-
Finish the Curry:
- After the pressure has released, open the cooker and stir in the coconut milk and the steamed green peas. Mix everything together gently.
- Bring the curry to a gentle boil and simmer for another 5-7 minutes, allowing the flavors to meld together. Taste and adjust salt if needed.
-
Serving:
- Serve the Potato and Peas Curry in Coconut Milk Gravy hot with freshly made phulkas (Indian flatbread) or steamed rice. This curry also pairs wonderfully with a Carrot-Cucumber-Tomato Salad for a well-rounded meal.
Tips for the Perfect Potato and Peas Curry
- Coconut Milk: Freshly prepared coconut milk gives this curry a rich and creamy texture, but if you’re short on time, you can use canned coconut milk as an alternative.
- Spices: Feel free to adjust the amount of spices to suit your taste. If you like it spicier, add a pinch of red chili powder or chopped green chilies along with the other spices.
- Consistency: If you prefer a thicker curry, simmer it for longer to allow the coconut milk to reduce and intensify the flavors. Alternatively, for a thinner gravy, add a little more water.
Variations
- Vegan Version: This recipe is naturally vegan, as it uses coconut milk instead of dairy. Ensure that your choice of oil is plant-based, such as coconut or vegetable oil.
- Add Other Vegetables: You can enhance the flavor and texture of this curry by adding vegetables like carrots, peas, or cauliflower.
- Spicy Kick: For those who love spice, consider adding green chilies, red chili powder, or even some garam masala for an extra punch.
Why You’ll Love This Dish
This Potato and Peas Curry in Coconut Milk is a perfect example of Indian comfort food. It’s satisfying, healthy, and easy to prepare, with all the flavors of traditional Indian spices coming together in a creamy coconut gravy. The sweetness of the peas contrasts beautifully with the earthiness of the potatoes, making each bite incredibly comforting.
The combination of spices like cumin, coriander, and garam masala adds warmth and depth to the dish without overpowering the delicate coconut flavor. Whether you’re cooking for a special occasion or just looking for a simple weeknight meal, this curry is sure to impress your family or guests.
So, next time you’re in the mood for something wholesome and flavorful, give this Potato and Peas Curry in Coconut Milk Gravy a try. With its beautiful texture and mouthwatering flavors, it will become a staple in your cooking repertoire.
Serve with
- Phulkas or Steamed Rice
- Carrot-Cucumber-Tomato Salad
Enjoy this easy-to-make, flavorful vegetarian curry that brings the essence of Indian home-cooked meals to your table!
