My memories of green peas-whether you call it pattani or muttar-are hardly tied to chapathi.
Sure, chapathi and roti have many classic pairings-paneer curry, chicken, potato and what not.
But this curry? It holds a special place in my heart. It’s just as good with puttu, too!
No no… I’m not saying you should limit it to just chapathi or puttu.
This curry is friendly with almost anything on your plate.
It’s a thick gravy-based curry made with green peas, potatoes, tomatoes, and a few basic spices.
Since green peas are a protein-rich legume, this dish gives your breakfast a nice carb-protein balance-perfect for a quick, satisfying start to the day.
If you’re using dry green peas, make sure to soak them overnight so they cook soft and ready.
But if you’re lucky to get fresh peas, just go ahead and cook them directly-no soaking needed.
The best part? The recipe doesn’t need butter or cream to get that thick consistency.
It might look a bit loose at first, but give it about ten minutes-it thickens up just right.
Please note that!
Green Peas Curry
Ingredients
Instructions
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Grind together grated coconut and vegetable masala using the required amount of water to form a smooth paste. Set it aside.
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In a pressure cooker, add sliced vegetables of your choice along with salt, turmeric powder, and chilli powder.
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Pressure cook the vegetables until they are tender (1–2 whistles, depending on the vegetables used).
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Once the pressure releases, add the ground coconut masala to the cooked vegetable mixture.
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Cook on medium flame, allowing the curry to boil and thicken to the right consistency.
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Remove from heat once done.
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Best served with Roti or Chapati.