To start your Coconut Milk Curry Potatoes and Peas recipe, peel, wash and cut the potatoes into cubes, then soak them in water to avoid discoloration.
Extract the coconut milk by placing the coconut and warm water in a zodiac mixer grinder fitted with a super extraction blade. Set coconut milk aside.
Heat oil in a pressure cooker; add onion, ginger, garlic and sauté until onion becomes soft.
Add cloves, cumin powder, black pepper, turmeric powder and garam masala powder. Saute for a few seconds.
Add the potatoes, 1/4 cup water, salt, and pressure cook the potatoes for 3 blasts. Once the potatoes are cooked, turn off the heat and allow the pressure to release naturally.
Once the pressure is released, open the cooker and add the coconut milk and steamed green peas. Add potato and pea curry to coconut milk and bring to a rapid boil. Check the salt for taste and adjust accordingly.
Serve potato and pea curry recipe in coconut milk gravy and serve with filkas Enjoy a weeknight dinner together Carrot, Cucumber and Tomato Salad.
