//Dry Green Peas Kurma (or) Aloo Mattar Gravy//
Ingredients:
- Dry green peas – 1 cup
- Potato – 1 (medium)
- Onion – 1 (large; finely chopped)
- Tomato – 1 (large; finely chopped)
- Ginger Garlic paste – 1 tblsp
- Turmeric powder – ½ tsp
- Plain red chili powder – 1-2 tsp
- Garam masala powder – 1 tsp
- Salt – to taste
- Water – as req
Tempering:
- Brinji/ Bay leaf – 2 nos
- Coconut oil – 2 tblsp
Coconut Masala:
- Grated coconut – ½ cup
- Fennel seeds – 1 tsp
- Cinnamon stick -1 inch
- Clove – 2 nos
- Cardamom – 2 pods
- Cashew/ almonds – 7-8 nos
Procedure:
- Wash and soak the dry peas overnight and pressure cook it in the morning along with 1 medium diced potato for about 2-3 whistles
- In a small mixie/ blender, add all the coconut masala ingredients and grind it into a fine paste and keep aside
- Heat 2 tblsp of coconut oil in a pan and add the bay leaf along with finely chopped onion and saute it for about a min
- Add the ginger-garlic paste and sauté it for a while; now add the chopped tomatoes and cook it until the mixture turns mushy
- Time to add the masala items (turmeric powder, plain red chili and garam masala) and mix it gently
- Add the cooked peas and potatoes into the masala mixture along with required amount of salt and cook it for about 5 mins
- Later add the coconut mixture into the peas masala and cook it with required amount of water for about 6-7 mins
- The flavorful and tasty “PEAS MASALA/ Pacha Pattani Kurma” is ready to serve.
NOTES/TIP:
- You can use peas alone (or) can use fresh peas instead of dry peas
- You can use roasted gram instead of cashew/ almonds
- You can use regular cooking oil instead of coconut oil; but coconut oil gives more flavor especially for any kind of coconut based curry
