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potato peas kurma recipe
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
potato peas kurma – a south indian style potato peas korma made with coconut, poppy seeds, cashews and red chilies.
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 tsp coriander powder/dhania powder
- 2 tsp fennel powder/saunf powder * check notes
- ½ tsp turmeric powder/haldi
- 1 medium size indian bay leaf/tej patta
- 2-3 cloves
- 1 inch cinnamon stick
- 2 to 2.5 cups water
- 2 to 3 tbsp oil
- salt as required
- few coriander leaves for garnishing
- to be ground:
- 2 tsp poppy seeds/khus khus
- 2 tbsp fresh coconut or unsweetened desiccated coconut
- ½ inch ginger, chopped
- 2 to 3 kashmiri red chilies or 1 to 2 dry red chilies
- 6-7 whole cashews/kaju
Instructions
- 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.
- 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
* 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
