Potato and Green peas Curry in Cashew - Coconut Masala Gravy.

Potato and Green peas Curry is a very tasty and delicious gravy made with the ground masala paste of soaked Cashew nuts, roasted Coconut and other spices.The consistency of the gravy is semi thick and you can make it thin according to your choice and goes well with Rice. 

The following ingredients are needed to prepare this delicious Masala gravy.

Ingredients:-

Green peas. -1 cup 
Potato.         -2 medium size
Tomato.        -2 small size
Salt.             -to taste

For grinding Coconut Cashew nut Masala paste:-

Coconut grated.   - 1/2cup
Urad dal.              -1tsp
Dry Red chillies.  -8
Coriander seeds.  -2tsp
Turmeric powder. -a pinch
Cashew nut.          -6 (soaked)

For Seasoning:-

Cooking oil.  -1tsp
Curry leaves. -1 spring

Instructions:-

Wash and soak dry Green peas for 8 hours or overnight and keep aside.

Wash, peel and chop Potato into medium square pieces and keep aside.

Wash and chop Tomatoes roughly and keep aside.

Add 6 Cashew nuts in hot boiling Water for 10 minutes and then let it soak in the same hot Water for 30 minutes or 1 hour to make the Cashew nuts soft and tender.Keep aside.

Pressure cook the soaked Green peas, chopped Potato pieces, roughly chopped Tomatoes adding required Water for 2 whistles and keep aside.

ln a pan dry roast Urad dal, dry Red chillies, and Coriander seeds and transfer the roasted items to a plate.

In the same hot pan add 1/4tsp oil and roast Coconut grating till golden brown and then mix all the roasted items together and stir well. When little cooled add a pinch of Turmeric powder and mix everything well.

Grind all the roasted items together along with soaked Cashew nuts and very little water to a smooth paste.Keep aside.

Method:-

In a cooking vessel add the cooked Green gram, Potato and Tomato and mix well.

Add required Salt and mix well and add 2 cup of Water. Boil and cook on low flame for 2 minutes.

Add the ground Coconut Cashew nut masala paste and mix well and boil for few minutes and switch off the flame.The gravy thickens as it cools.The consistency of the gravy is semi thick.Add Water to make it thin according to your choice.

Heat oil in a pan and splutter Mustard seeds and saute well.

Add Curry leaves an nd fry for a second and switch off the flame.

Pour this seasoning into the Curry in the cooking vessel.

A tasty and delicious Potato and Green peas in Cashew -Coconut Masala Gravy is ready to serve hot with Rice.