potato peas kurma | green peas kurma

Jump to Recipe

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.

potato peas kurma, peas kurma

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.

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

Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

potato peas kurma recipe, aloo matar korma curry recipe

green peas kurma

4.73 from 11 votes
Potato peas kurma recipe is a South Indian style potato peas korma made with coconut, poppy seeds, cashews and red chilies.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Cuisine South Indian
Course: Main Course

Servings 3 to 4
Units

Ingredients

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

Instructions

preparation

  • 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.

Notes

* 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

Calories: 257kcalCarbohydrates: 29gProtein: 7gFat: 13gSaturated Fat: 2gSodium: 804mgPotassium: 776mgFiber: 7gSugar: 6gVitamin A: 655IUVitamin C: 77.6mgCalcium: 113mgIron: 5.4mg

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares1.2k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

37 Comments

  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

See More Comments