Potato Peas Kurma – Kurma / korma is a tasty side dish which can be made either with a mixture of vegetables or with egg or any meat variety. At home, we all love kurma and try to make it whenever possible. This is a tasty curry which can served as a side dish for dosa, chapathi, roti or with paratha. Kurma with Kerala porotta has always been my favorite. Personally I like this with porotta than with idli / dosa. This kurma can also be made in a pressure cooker, but I had some boiled potatoes, so I made this in an open pan. I made this to go along with chapathi for dinner.. Now to the recipe..
Other side dishes for chapathi:
|green peas||1 cup|
|potatoes (boiled and peeled)||1 and 1/2 cups|
|onion||1 (medium finely chopped)|
|tomato||2 (medium finely chopped)|
|coriander powder||1 teaspoon|
|turmeric powder||1/4 teaspoon|
|chilly powder||1/2 teaspoon|
|kashmiri chilly powder||1/2 teaspoon|
|garam masala||1/2 teaspoon|
|bay leaf||1 (small)|
|cloves / grambu||2 – 3|
|cinnamon||1 inch piece|
|water||2 cups + 1/2 cup|
|coriander leaves||1 tablespoon (finely chopped)|
|salt||1 – 1/2 teaspoon|
|poppy seeds||2 teaspoon|
|fresh coconut (you can also use dessicated coconut)||1/2 cup|
|ginger||1/2 inch piece|
|dry red chillies||3|
|fennel seeds / perumjeerakam||1 teaspoon|
|cumin seeds / jeerakam||1/2 teaspoon|
1. Heat 1/2 cup of water, soak dry red chillies, cashewnuts and poppy seeds in it for 15 – 20 minutes.
2. Rinse peas, keep it aside. I used frozen peas. (For frozen peas, defrost it as per the instructions given in the packet and use it )
3. Drain the water from the soaked mixture, (don’t throw the water. This can be used while grinding). Add the soaked mixture to a mixture jar, add coconut, ginger, fennel seeds, cumin seeds and grind together to form a smooth paste. Add water while grinding to get a smooth paste. Keep it aside.
4. Heat oil, add whole spices (cinnamon and cloves) and saute them till golden brown.
5. Next add onion, and saute them till golden brown.
6. Then add ground paste and saute well till oil starts separating. You can see oil separating from the sides.
8. Next add cooked potato, along the cooked water, and then add the frozen / fresh peas. Add salt, reduce the heat to low. Let it cook on low heat for few minutes without disturbing.
9. Add little more water if you find that the kurma is too thick. Cook for 2 – 3 more minutes.
10. Add chopped coriander leaves. Turn off the stove.
11. Cover and keep it aside for 10 minutes so that the flavor get locked in the curry.
12. Serve it with phulka, chapathi, roti or dosa.
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Enjoy cooking and serving