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.
i had made this potato peas 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.
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.
green peas kurma
INGREDIENTS FOR green peas kurma
main ingredients for potato peas kurma
- 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 (dhania powder)
- 2 teaspoon fennel powder (saunf powder) * check notes
- ½ teaspoon turmeric powder (haldi)
- 1 medium size tej patta (indian bay leaf)
- 2 to 3 cloves (lavang)
- 1 inch cinnamon stick (dalchini)
- 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 (sookhi lal mirch)
- 6 to 7 whole cashews (kaju)
HOW TO MAKE green peas kurma
preparation for potato peas kurma
- 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 korma gravy looks watery, then simmer till the gravy thickens a bit.
- if the kurma gravy looks dry, then add some water and simmer potato peas kurma 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.
RECIPE TIPS
* 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
how to make potato green peas kurma
1. heat some water and soak dry red chilies and cashews in the water for 15-20 minutes.
2. rinse matar (green peas) and keep aside. rinse, peel and dice potatoes as well.
3. in a grinder or blender add 6 to 7 cashews, 2 tablespoon fresh grated coconut or desiccated coconut, 2 teaspoon poppy seeds (khuskhus), ½ inch chopped ginger (adrak) and 2 to 3 dry red chilies with little water.
4. grind to a smooth paste.
5. measure all the ingredients and keep ready for making kurma.
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, 2 to 3 cloves, 1 inch cinnamon. saute till fragrant.
7. add 1 medium sized chopped onion.
8. saute onion till golden brown.
9. add the ground paste.
10. saute for 3-4 minutes or till the fat leaves the sides of the masala paste.
11. now add the spice powders one by one – ½ teaspoon turmeric powder (haldi), 1 teaspoon coriander powder (dhania powder) and 2 teaspoon fennel powder (saunf powder).
12. stir and saute for a minute.
13. add 1 cup of green peas (matar) and 2 medium sized chopped potatoes (aloo).
14. stir and mix well.
15. add salt as required.
16. pour about 2 to 2.5 cups water.
17. stir well.
18. pressure cook for 3 whistles on a medium to high flame or till the potatoes and green peas are cooked.
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 korma gravy looks thick, then add some water and simmer potato peas korma for some more time without the cooker lid.
20. garnish the potato peas korma with few coriander leaves.
21. serve the potato peas kurma hot with some rotis, chapatis, phulka, paratha or rice.
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.
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.
Hi, love your recipes! gathering the ingredients for this one. No tomatoes?
What is giving color to this gravy?
its the kashmiri red chilies 🙂
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.
Superrr im gonnna try
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.
It sounds delicious and I am going to try this soon. Shall post a comment once I prepare it.
Thank you.
welcome cecilia
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.
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 ! ! !
welcome hemanth. thanks for sharing positive feedback on recipes and also for recommending the site to your friends. happy cooking.
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 🙂
It looked gr8 all our family members enjoyed it a lot it is a mouth watering dish
thanks pavan. glad to hear this.
We used semolina instead of the poppy seeds and it became very creamy!! 🙂
AWESOME!
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.
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.
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.
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 recipes
thanks shobha.
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.
Love this! Pinning!
thank u Dassana. i prepared, comes tooo good. Thank u.
welcome seema
perfect match for chappatis
lovely
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.