Green Peas Curry in Coconut Milk (Pressure Cooker Method) - Step by Step Recipe

Serving for - 3-4

Ingredients

Dry green peas - 1 and half cups (Soaked overnight.)

Onions - 2 (finely chopped)

Tomatoes - 2 (pureed)

Coconut milk - 3/4 cup

Cloves of garlic - 4 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Pinch of asafoetida

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Dry mango powder - 1 tsp

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Oil - 3 tbsp

Some cilantro (finely chopped)

Salt to taste

Procedure

• Heat oil in a pressure cooker. Add mustard seeds, cumin seeds and pinch of asafoetida. Add chopped ginger and garlic. Saute for few seconds till raw smell goes away.Add chopped onion and saute till translucent.

• Add tomato puree and cook for 5-6 minutes till some moisture evaporates. Add red chili powder, coriander powder, cumin powder, dry mango powder, turmeric powder, and garam masala. Cook this mixture till oil starts to separate from spices.

• Add soaked green peas, coconut milk, chopped cilantro and 4 cups of water. Mix well and put the lid on. Cook curry till 7-8 whistles. (Mine took 8 whistles, cook as per your judgement.)
• Once the pressure goes away, take off the lid and allow curry to simmer on low heat for 5-6 minutes.
• Serve curry hot with plain rice or roti.