Creamy South Indian Matar Coconut CurryVeg

1

In a pot, bring the water to a boil.

2

Add the salt and green peas.

3

Cook for 7–8 minutes until the peas are about 80% done. Once finished, turn off the flame and set them aside with the cooking water.

1

In a mixer jar, grind the fresh coconut until coarsely processed.

2

Add the cloves, black peppercorns, cashews, ginger, green chillies, and fennel seeds.

3

Pour in the water and grind everything into a smooth, consistent paste. Set this aside.

1

Heat the oil in a pan or kadhai.

2

Add the cumin seeds, bay leaves, turmeric powder, asafoetida (hing), and curry leaves. Sauté briefly.

3

Add the chopped tomato and salt. Mix well and cook for 3–4 minutes until the tomatoes soften.

1

Pour the prepared coconut paste into the pan along with the extra water.

2

Add the coriander powder, mix thoroughly, and cook for 1 minute.

3

Add the boiled green peas along with the water they were cooked in. This liquid helps enhance the flavor of the curry.

4

Let the mixture simmer on low flame for 6–7 minutes.

1

Turn off the heat. Garnish the curry with fresh coriander leaves.

2

Allow the dish to cool slightly before serving; the curry will thicken further as it rests.