potato peas kurma recipe, aloo matar korma curry recipe
Print Recipe
4.72 from 7 votes

green peas kurma

potato peas kurma recipe is a south indian style potato peas korma made with coconut, poppy seeds, cashews and red chilies.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: main course
Cuisine: south indian
Servings: 3 to 4
Calories: 257kcal
Author: Dassana Amit


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)


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.


* 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


Calories: 257kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 804mg | Potassium: 776mg | Fiber: 7g | Sugar: 6g | Vitamin A: 655IU | Vitamin C: 77.6mg | Calcium: 113mg | Iron: 5.4mg