Peas Korma

This is a tasty side dish for appam or chapati, and very simple to make. I usually make it for appam and this is also a favorite for one of my daughters, so I make it often.

Ingredients

  • Soaked dry peas ————– 1 cup
  • Potato ——————————- 1 medium size (diced)
  • Red onion ————————- 1/2 (diced)
  • Tomato —————————– 1/2 (diced)
  • Ginger ——————————- 1 tsp (minced)
  • Garlic ——————————– 1 tsp (minced)
  • Chili powder ——————– 1 tsp
  • Coriander power ————- 1 tsp
  • Turmeric powder ————- 1/2 tsp
  • Garam masala —————— 1/2 tsp
  • Cooking oil ———————— 1 tsp
  • Salt to taste
  • To make a paste
    • Grated coconut ———– 1/2 cup
    • Cumin seeds ————— 1/2 tsp
  • For seasoning
    • Mustard seeds ———— 1/4 tsp
    • Cumin seeds ————— 1/2 tsp
    • Curry leaves —————- 2 springs
    • Cooking oil —————— 1 tbsp

How To make

  • Heat a teaspoon of oil in a pressure cooker
  • Add the onions, tomato, ginger and garlic and sauté for two minutes
  • Then add the peas, potato, salt and the spice powders, except garam masala
  • Add two cups of water and close with lid, once steam starts to come, put the weight on
  • Cook it for about 15 minutes in medium heat and switched off the stove
  • Once it cools down, open the pressure cooker
  • Now add the coconut paste and mix it well, then add the garam masala
  • Cook it in medium heat for about two minutes
  • In the meantime, heat a tablespoon of oil in a small pan
  • Add the mustard seeds, once it crackles, add the cumin seeds and curry leaves
  • Pour this into the peas korma
  • Now the tasty korma is ready to serve

Notes

  • Don’t overcook the peas
  • If you are making for dinner soak the peas in the morning
  • If you are making for breakfast soak the peas overnight

Published by Aji

I am from south India, but currently live in Minnesota with my husband, two daughters, and pet cat. I can't wait to share my cooking recipes, knitting projects, and garden photos with all of you!

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