2 to 3kashmiri red chiliesor 1 to 2 dry red chilies
6 to 7whole 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