### TranslatedIngredients: 2 cups Fresh coconut - chopped or grated,1 cup Lukewarm Water,3 Potatoes (Aloo) - peeled and diced,1 cup Green peas (Matar) - steamed,1 Onion - finely chopped,1 Tomato - finely chopped,1 inch Ginger - finely chopped,4 cloves Garlic - finely chopped,2 Cloves (Laung),1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Whole Black Peppercorns - coarsely pounded,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1-1/2 cups Coconut milk,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Potato And Peas In Coconut Milk Curry Recipe, peel, wash and cut the potatoes into cubes and keep it immersed in water to avoid discolouration.Into the zodiac mixer grinder with the super extraction blade, add the coconut and the warm water and extract the coconut milk. Keep the coconut milk aside.Heat oil in a pressure cooker; add the onions, ginger, garlic and saute until the onions are softened.Add the cloves, cumin powder, black peppercorns, turmeric powder and garam masala powder. Saute for a few seconds.Add the potato and 1/4 cup of water, salt and pressure cook the potatoes for 3 whistles. Once the potatoes are cooked turn off the heat and allow the pressure to release naturally. Once the pressure has released, open the cooker, stir in the coconut milk and steamed green peas. Give the potato and peas curry in coconut milk a brisk boil. Check the salt to taste and adjust accordingly.Serve the Potato And Peas Curry Recipe In Coconut Milk Gravy along with Phulkas for a weeknight dinner along with Carrot Cucumber Tomato Salad.
