Green Peas & Potato Curry : It’s a rich and an aromatic dish. I have used white poppy seeds(khus khus/kasa kasa) to get the authentic taste. Poppy seeds has been traditionally used in lot of non-veg curries in South India. My mom prepares special spice mix including the poppy seeds that could be added for all non-veg preparation as it brings out the distinct flavour, taste and thickness to the curry.
This curry tastes good with chappati, dosas and idli. It’s indeed a veg delight and a must try for the viewers
3/4 cup Potatoes ( small and evenly diced)
1/2 cup green peas (fresh)
1/2 Big onion( finely chopped)
1 tblspn ginger garlic ( crushed)
2 green chillies
1/2 tspn kashmiri chilli powder
1 tspn coriander powder
Pinch of turmeric powder
1 tspn fennel seeds
1 tblspn poppy seeds
1/4 whole coconut( cut into small pieces)
1 Sprig of curry leaves
Few drops of lemon
Salt to taste
Dry roast poppy seeds, fennel seeds and clove together without changing colour. Add water and grind the roasted spices along with coconut & green chillies. Strain the spiced coconut milk with a strainer and keep aside.
1. Heat 2 tblspn oil in a pan. Add the onions and saute until golden brown.
2. Now add the crushed ginger garlic, curry leaves and saute for a minute until the raw smell goes off.
3.Then add the potatoes, green peas, salt, kashmiri chilli powder, turmeric powder, coriander powder and saute for a minute. Then add some water and cook in medium flame with closed lid for 8-10 minute.
4. Now add the spiced coconut milk and cook for 2 minutes, Switch off the stove.
5. Add few drops of lemon and serve hot with Roti/chappati/dosa/idly.