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PrintCOCONUT MILK KORMA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Extract coconut milk 1 thick and 1 diluted.
- Make a paste of masala ingredients.
- Chop tomatoes into large pieces.
- Shell peas.
- Peal skin of onions & chop into half.
- Pressure-cook peas in salt water for 1 whistle and open immediately for greenness.
- Heat the oil, allow mustard seeds to splutter and add diluted coconut milk; add onions and cook for 5 minutes. Now add salt, tomatoes, the paste, and the thick milk. Keep in simmer until tomatoes are soft.
- Serve hot.
INGREDIENTS
- 500 ml of coconut milk
- 100 grams of peas
- 300 grams of tomato
- 2 teaspoon Cooking oil
- 200 grams of small Onions
- 1 teaspoon mustard seeds
- Salt to taste
Masala:
- 4 Green chillies
- 200 grams of coriander leaves
- Garlic 2 small pods or 1 large
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