potato peas kurma | green peas kurma

Potato peas kurma recipe With step by step photos – South Indian style delicious potato peas kurma made with coconut, poppy seeds, cashews and red chilies. A vegan recipe.

I had made this potato peas Kurma 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 every day. I don’t cook every day 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 rice on most days.

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potato peas kurma, peas kurma

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 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.

Few more kurma recipes on the blog are:

This potato peas kurma goes well with rotis, pooris or even steamed rice. I had made Kerala parotta to go with this green peas kurma.

How to make potato peas kurma

1. Heat some water and soak dry red chilies and cashews in the water for 15-20 minutes.

potato peas kurma recipe

2. Rinse green peas and keep aside. Rinse, peel and dice potatoes as well.

potato peas kurma recipe02

3. In a grinder or blender add 6 to 7 cashews, 2 tablespoons fresh grated coconut or desiccated coconut, 2 teaspoon poppy seeds (khuskhus), ½ inch chopped ginger and 2 to 3 dry red chilies with little water.

potato peas kurma recipe

4. Grind to a smooth paste.

potato peas kurma recipe

5. Measure all the ingredients and keep ready for making kurma.

potato peas kurma recipe

Making green peas kurma

6. Heat 2 to 3 tablespoon oil in a pressure cooker. Add all the whole spices – 1 medium-sized bay leaf (Indian bay leaf), 2 to 3 cloves, 1 inch cinnamon. Saute till fragrant.

potato peas kurma recipe

7. Add 1 medium-sized chopped onion.

potato peas kurma recipe

8. Saute onion till golden brown.

potato peas kurma recipe

9. Add the ground paste.

potato peas kurma recipe

10. Saute for 3-4 minutes or till the fat leaves the sides of the masala paste.

potato peas kurma recipe

11. Now add the spice powders one by one – ½ teaspoon turmeric powder, 1 teaspoon coriander powder and 2 teaspoon fennel powder.

potato peas kurma recipe

12. Stir and saute for a minute.

potato peas kurma recipe

13. Add 1 cup of green peas and 2 medium-sized chopped potatoes.

potato peas kurma recipe

14. Stir and mix well.

potato peas kurma recipe

15. Add salt as required.

potato peas kurma recipe

16. Pour about 2 to 2.5 cups water.

potato peas kurma recipe

17. Stir well.

potato peas kurma recipe

18. Pressure cook for 3 whistles on a medium to high flame or till the potatoes and green peas are cooked.

potato peas kurma recipe

19. Here the potato peas korma is all ready to be served. In case, if the gravy looks watery, then simmer till the gravy thickens a bit. If the gravy looks thick, then add some water and simmer for some more time without the cooker lid.

potato peas kurma recipe

20. Garnish with few coriander leaves.

potato peas kurma recipe

21. Serve the potato peas kurma hot with some rotis, chapatis, phulka, paratha or rice.

potato peas kurma recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

green peas kurma

4.72 from 7 votes
Potato peas kurma recipe is a South Indian style potato peas korma made with coconut, poppy seeds, cashews and red chilies.
potato peas kurma recipe, aloo matar korma curry recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Course:main course
Cuisine:south indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


main ingredients

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

to be ground

  • 2 teaspoon poppy seeds (khus khus)
  • 2 tablespoon fresh coconut or unsweetened desiccated coconut
  • ½ inch ginger (adrak) - chopped
  • 2 to 3 kashmiri red chilies or 1 to 2 dry red chilies
  • 6 to 7 whole cashews



  • Heat some water and soak the red chilies and cashews in the water for 15-20 mins.
  • Rinse the peas and keep aside. Rinse, peel and dice the potatoes.
  • In a grinder or blender, grind cashews, coconut, poppy seeds, ginger and red chilies with little water to a smooth paste.

making potato green peas kurma

  • Heat 3 tbsp oil in a pressure cooker. Add all the whole spices - bay leaf, cloves, cinnamon and fry till fragrant.
  • Add the onions and saute them till golden brown. Add the ground paste.
  • Saute for 3-4 minutes or till the fat leaves the sides of the masala paste.
  • Now add the spice powders one by one - turmeric powder, coriander powder and fennel powder.
  • Stir & saute for a minute. Add the peas, potato and salt. Pour about 2 to 2.5 cups water.
  • Pressure cook for 3 whistles on a medium to high flame or till the potatoes and peas are cooked.
  • If the gravy looks watery, then simmer till the gravy thickens a bit.
  • If the gravy looks dry, then add some water and simmer for some more time without the cooker lid.
  • 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

Nutrition Info (approximate values)

Nutrition Facts
green peas kurma
Amount Per Serving
Calories 257 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 804mg35%
Potassium 776mg22%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 6g7%
Protein 7g14%
Vitamin A 655IU13%
Vitamin C 77.6mg94%
Calcium 113mg11%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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37 comments/reviews

  1. Ma’am I’ve tried this recipe step by step and it has always been a hit. I’ve made this in Kerala, Mumbai and Delhi at my relatives’ place and they have all loved it. Thank you so much ma’am for this delicious recipe.5 stars

  2. Thank you for your wonderful recipes! Amazing!!! Do you give cooking workshops or classes? If so, I will come! Where do you live? Thank you!

    • Welcome SB. I don’t give any cooking workshops or classes. Thanks for showing your interest.

  3. Hi, love your recipes! gathering the ingredients for this one. No tomatoes?
    What is giving color to this gravy?

    • its the kashmiri red chilies 🙂

  4. Hi…. All your recepies are really good.i hv tried matar paneer and kadai paneer, both turned out very well. A big thanks to you…
    I would like to know when you say 1tbspn ginger garlic paste means how many garlic pcs. and hw much ginger to take and also how much to take when you say 1tspn ginger garlic paste…Pls. post some soyabean recepies…

    • thanks shweta. in 1 tbsp will have about 1 to 1.5 inches of ginger and 10-12 garlic approximately. i measure them in table spoon. 1 tsp is 3-4 garlic and half inch ginger. i don’t make soyabean recipes at home so not able able to post recipes.

  5. Superrr im gonnna try

  6. tried this today and while the taste was good the coconut appears to have split, any reason this has happened.

    • thanks gladwin. it should not appear split. no idea why it happened.

  7. It sounds delicious and I am going to try this soon. Shall post a comment once I prepare it.

    Thank you.

    • welcome cecilia

  8. Hi

    This receipe was a super hit with my hubby who generally doesnt like potato..the kerala paratha and kurma was a delicious combination..This will become part of my weekend breakfast…

    • thanks swathi for sharing your positive feedback on recipes.

  9. Seems like none of your recipes can get a “below 5 STAR” rating. I tried this one and as always, it was unbelievably simple and greatly tasting. I’ve recommended your blog to couple of friends and they too loved it as did I. Thank you for making our days tastier ! ! !5 stars

    • welcome hemanth. thanks for sharing positive feedback on recipes and also for recommending the site to your friends. happy cooking.

  10. hi mam,
    Am a big fan of your blog.. thanks alot for the gud recepies which u had uploaded. the presentation is also remarkable, i had tried many of your recepies . almost all gave me gud result, except few… thank you and keep going..All d best

    • thanks 🙂

  11. It looked gr8 all our family members enjoyed it a lot it is a mouth watering dish4 stars

    • thanks pavan. glad to hear this.

  12. We used semolina instead of the poppy seeds and it became very creamy!! 🙂
    AWESOME!5 stars

    • when i first read the comment, i was like what??? i have never used semolina in a curry. but i know it will make the curry creamy. thats a new discovery for me :-). glad that you liked the kurma.

  13. Hey Dassana,

    I have a problem here….poppy seeds can be sold nowhere in my country as its a banned item. …*jaw drop*….is there anything else that i can substitute with?

    • just skip them maya. i know poppy seeds are banned in some countries.

  14. Hi dassana

    I am a regular at your site needless to say all the recipes are awesome

    • thanks sudha for the positive feedback on recipes.

  15. i made ths today morning.came out very well.real good combination fr appam.thank u for sharing ths good recipe.looking forward fr some more good recipes4 stars

    • thanks shobha.

  16. Can u please give a alternative ingredient to use in this dish for poppy seeds as its not available in dubai. .

    • i would suggest to add melon seeds or magaz instead of poppy seeds. you can also use almonds or cashews. the taste will change but the gravy will be creamy and smooth.

  17. Love this! Pinning!

  18. thank u Dassana. i prepared, comes tooo good. Thank u.5 stars

    • welcome seema

  19. perfect match for chappatis5 stars

  20. lovely

  21. Amazing Dasanna. I really love your recipes and the way you present. A beginner also can easily follow. Keep up the good work and also provide us with your range of recipes 🙂

    • welcome madhuri.