Recipe serves: 6-7 | Preparation Time: 10 Minutes | Cooking Time: 20 Minutes
150g Potato cut into squares
150g Carrot cut into squares
100g Chopped Leek
50g Green Peas
2 nos Onion cut into big pieces
2 cloves Garlic
2 nos Thinly sliced Green Chili
1 ½ teaspoons Raw Curry Powder
1 teaspoon Coriander
½ teaspoon Turmeric
1 teaspoon Chili Powder
1 sachet Knorr Maldive Fish Powder Mix
200ml Thick Coconut Milk
Salt to taste
1. Melt butter in a pan, then add green chili, garlic, pandan and curry leaves.
2. Add potato and carrot and temper. While tempering, add all spices. Add coconut milk and boil.
3. While boiling, add green peas, leek and onion, reducing flame. Serve hot.
To retain the color and flavour steam the vegetables and then make the gravy quickly.