Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, coconut green peas with potatoes. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut green peas with potatoes is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Coconut green peas with potatoes is something that I’ve loved my whole life.
In this video I have shown how to prepare a very simple and easy green peas potato curry using very basic ingredients. I have prepared this in a coconut gravy and it goes really well with vellapam, puttu, idiyappam and ofcourse with roti's !! Add the steamed potatoes and toss them to coat.
To begin with this recipe, we have to first prepare a few components. You can cook coconut green peas with potatoes using 12 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Coconut green peas with potatoes:
- Get potatoes
- Prepare of green peas
- Take Salt
- Prepare Oil
- Prepare Garam masala 1/2 a teaspoon(Tropical heat)
- Get Royco mchuzi mix 1/2 a teaspoon
- Get chillies
- Prepare Tomato paste
- Get onion
- Get Dhania
- Take Azam coconut cream
- Get garlic powder (Tropical Heat)
Potatoes and Peas are perfect match and a crowd pleaser. The coconut milk adds a mild sweetness to the To begin making the Potato And Peas In Coconut Milk Curry Recipe, peel, wash and cut Once the pressure has released, open the cooker, stir in the coconut milk and steamed green peas. Frozen peas are a hero ingredient in winter: try them in this potato and feta traybake and a speedy coconut soup. At this time of year I rely on them to add freshness when most other green veg is a distant memory.
Instructions to make Coconut green peas with potatoes:
- Ingredients in person.
- Already boiled greengrams…(bought it from the kibandas in the estate)
- Peeled potatoes and boiled green grams.
- Chop the potatoes/onion and dhania and put everything in your sufuria/skillet.pour oil and place on your cooking appliance..put medium heat and sautee for 2 to 3min
- Add all your spices at this point plus the chillies and salt too,you can cut the chillies into strips/slice them or put them whole.
- Stir some more,so everything fuses together…all the flavours from the spices and vegetables..
- Add your tomato paste.then let it cook for 5min
- Add your greengrams now,stir then add the coconut cream and continue stirring…5 to 10min,so wverything mixes together…the cream to also infuse into the greengrams and cook well…
- Add water according to your thickness desire..not all at once,the stew will be runny!we do not want that…it will ruin everything and taste bland!so add water small small..until it gets to the point your happy with.
- And we are ready!😊
- Lunch is served! You can have this with a side of rice,chapatis,bread,ugali..
This week, I cooked them with potatoes, lemons and feta to make a family-friendly. Aloo Matar, an Indian curry featuring a mixture of potatoes and peas, is comforting, filling, and vegetarian. The recipe calls for whole spices, dry roasted in a skillet, then cooked in oil. That way, every ingredient that touches the skillet becomes infused with the fragrant mix of cinnamon, clove, and. Black-eyed peas and potatoes spiced with turmeric, ginger, cumin, cayenne, paprika and a dash of lime juice.
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