potato peas kurma , how to make potato peas kurma curry
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, potato peas kurma , how to make potato peas kurma curry might be a recipe you should try. This recipe serves 3 and costs $1.06 per serving. One serving contains 248 calories, 7g of protein, and 14g of fat. From preparation to the plate, this recipe takes about 30 minutes. It is a budget friendly recipe for fans of Indian food. If you have peas, cinnamon stick, ginger, and a few other ingredients on hand, you can make it. 801 person were impressed by this recipe. It is brought to you by Veg Recipes of India. It works well as a side dish. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. If you like this recipe, take a look at these similar recipes: potato kurma (aloo kurma), Mixed Vegetable Kurma – Chapati Kurma – Hotel Style Veg Korma, and Potato Curry with Peas.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 medium size indian bay leaf/tej patta
6-7 whole cashews/kaju
2 to 3 kashmiri red chilies or 1 to 2 dry red chilies
1 inch cinnamon stick (dal chini)
1 tsp coriander powder/dhania powder
2 tbsp fresh coconut or unsweetened desiccated coconut
2 tsp fennel powder/saunf powder * check notes
few coriander leaves for garnishing
½ inch ginger, chopped
2 to 3 tbsp oil
1 medium size onion, finely chopped
1 cup peas/matar, fresh or frozen
2 tsp poppy seeds/khus khus
1 extra large potato or 2 medium potatoes, diced
salt as required
½ tsp turmeric powder/haldi
2 to 2.5 cups water
Equipment:
pressure cooker
blender
Cooking instruction summary:
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.
Step by step:
1. 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.
Nutrition Information:
covered percent of daily need
