potato peas kurma recipe, how to make potato peas kurma curry recipe

by dassana amit updated January 25, 2014

potato peas kurma – i had made this kurma long long time back and the recipe was in the drafts for more than a year…. thats what a long long time is

so now you know from where the recipes get posted everyday. i don't cook everyday a special recipe or dish, but i try to make sure that whatever i cook, turns out special. does not happen every time but yes most of the times.  i usually end up cooking the regular roti, sabzi, dal and chawal on most days.

i had bookmarked this recipe in a book. by now i don't even remember which book. thats what happens when you keep on collecting and collecting cookbooks. i even collect newspaper clips and magazine cut outs and still continue to do so.

this is one of the kurma recipe, i liked and hence i am posting it. i have tried many version of kurma or korma till date and never satisfied with the results. i took the final pics, since the taste of this one was nice. this is a homely recipe and not like the restaurant ones.

to save time, i have made the kurma in a pressure cooker. i have mentioned below in notes on how to make the kurma in a pan.

this potato peas kurma goes well with chapatis, phulkas, pooris or even steamed rice. i had made kerala parottas to go with this potato peas kurma.

if you are looking for more curry recipes then do check gobi masala, aloo matar curry, aloo chole masala, restaurant style aloo gobi curry and kala chana curry.

potato peas kurma recipe

Author: dassana

Recipe type: main

Cuisine: south indian

• 1 cup peas/matar, fresh or frozen
• 1 extra large potato or 2 medium potatoes, diced
• 1 medium size onion, finely chopped
• 1 tsp coriander powder/dhania powder
• 2 tsp fennel powder/saunf powder * check notes
• ½ tsp turmeric powder/haldi
• 1 medium size indian bay leaf/tej patta
• 2-3 cloves
• 1 inch cinnamon stick
• 2 to 2.5 cups water
• 2 to 3 tbsp oil
• salt as required
• few coriander leaves for garnishing

• 2 tsp poppy seeds/khus khus
• 2 tbsp fresh coconut or unsweetened desiccated coconut
• ½ inch ginger, chopped
• 2 to 3 kashmiri red chilies or 1 to 2 dry red chilies
• 6-7 whole cashews/kaju

1. heat some water and soak the red chilies and cashews in the water for 15-20 mins.
2. rinse the peas and keep aside. rinse, peel and dice the potatoes.
3. in a grinder or blender, grind cashews, coconut, poppy seeds, ginger and red chilies with little water to a smooth paste.
4. heat 3 tbsp oil in a pressure cooker. add all the whole spices – bay leaf, cloves, cinnamon and fry till fragrant.
5. add the onions and saute them till golden brown. add the ground paste.
6. saute for 3-4 minutes or till the fat leaves the sides of the masala paste.
7. now add the spice powders one by one – turmeric powder, coriander powder and fennel powder.
8. stir & saute for a minute. add the peas, potato and salt. pour about 2 to 2.5 cups water.
9. pressure cook for 3 whistles on a medium to high flame or till the potatoes and peas are cooked.
10. if the gravy looks watery, then simmer till the gravy thickens a bit.
11. if the gravy looks dry, then add some water and simmer for some more time without the cooker lid.
12. garnish with coriander leaves and serve the potato peas kurma hot with some rotis, chapatis, phulka, paratha or rice.

* if you don't have fennel powder, then lightly roast 1.5 tsp fennel seeds and grind them along with the coconut, poppy seeds etc.
* for preparing the kurma in pan – follow the recipe till you add the veggies. add 2.5 to 3 cups water and salt. cover and let the veggies cook till done

3.2.2265

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