Potato paal curry

Potato paal curry is a traditional south Indian recipe. This is very tasty & delicious side dish made of baby potatoes, fresh green peas and almost minimum masala ingredient, which can be served with hot rice, naan or roti. unlike other gravies this is somewhat thicker in consistency, which makes this dish stands out with its unique rich and creaminess.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yields: 2 to 3 Servings

 

INGREDIENTS

• Baby potatoes - 250 Grams
• Green peas - 1/2 Cup
• Onion - 1 Cup (chopped)
• Coriander powder - 1/2 Tea spoon
• Coriander leaves - To granish

To Grind

• Coconut grated - 1/2 Cup
• Cashew nut - 5 Soaked
• Geen chilli - 3

To Temper

• Cinnamon - 1
• Cloves - 3
• Cardamon - 2 Slited
• Fennel seeds - 1/2 Table spoon
• Curry leaves - 1 Sprig
• Garlic - 3 pods (Chopped)

MAKE IT

• Pressure cook the baby potatoes with 1/4 cup of water for 3 whistles. Once done peel off the skins and keep aside.
• In a blender, add grated coconut, cashew nut, fennel seeds, green chilly with required amount of water & blend it to thick paste.
• Heat a pan add cinnamon, cloves, cardamom, fennel seeds one by one, then add curry leaves and chopped garlic pods. Saute until it turns light brown
• Add onion, cook for 2 minutes, until onion turns soft & light brown.
• Now add coriander powder, salt and ground coconut paste, 1/4 cup of water(to avoid burning at the bottom) & cook it well till the raw smell goes off. Do not add more water, as this curry should remain thick.
• Now add cooked potatoes, green peas & cook for few more minutes until the green peas are cooked which will be done in few minutes.
• Finally add 1/4 cup of boiled milk to the gravy and give it good mix
• Switch off the heat, garnish with coriander leaves & serve hot.

STEP BY STEP PREPARATION

Pressure cook the baby potatoes with 1/4 cup of water for 3 whistles. Once done peel off the skins and keep aside.

In a blender, add grated coconut, cashew nut, fennel seeds, green chilly with required amount of water & blend it to thick paste.

Heat a pan add cinnamon, cloves, cardamom, fennel seeds one by one, then add curry leaves and chopped garlic pods. Saute until it turns light brown.

 

Add onion, cook for 2 minutes, until onion turns soft & light brown.

Now add coriander powder, salt and ground coconut paste, 1/4 cup of water(to avoid burning at the bottom) & cook it well till the raw smell goes off. Do not add more water, as this curry should remain thick.

Now add cooked potatoes, green peas & cook for few more minutes until the green peas are cooked which will be done in few minutes.

Finally add 1/4 cup of boiled milk to the gravy and give it a good mix. Switch off the heat, garnish with coriander leaves & serve hot.

NOTES

• Dried peas can be used instead of green peas. If you are using dried peas, soak 1/4 cup of dried peas over night in water & pressure cook it with 1/2 cup of water for 3 to 4 whistles.