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July 18, 2011

Potato Peas Kurma and a Good News ...

I'll just start with the good news..We were blessed with a baby boy on the 1st of June and shweets has named him as "Jake". Now you all will know the reason for my absence in the blogworld. The last 10 months was really hectic with a vacation to India, project change and location change. Currently I'm being totally pampered by my parents and I'm kind of enjoying the luxury of just eating and sleeping after a very long time. I'm yet to get back to the routine of cooking so thought of posting something from my draft.

I made this Potato Peas Kurma for a potluck and just managed to click few shots. This gravy goes well with all kind of Indian breads and Vegetable pulao. In my potluck group I would always be given a non vegetarian item and this time managed to get a veggie item. So I prepared this gravy and vegetable pulao. I love the addition of peas in gravies and especially this combo is great. This is a simple and easy to make gravy and surely a party winner recipe.

Preparation Time : 10 min

Cooking Time : 15 min

Serves : 4 people


Potato - 2 no
Peas - 1 cup
Onion - 1 no (large size)
Tomato - 2 no
Ginger Garlic paste - 1 1/2 tsp
Green Chilly - 5 no
Coriander powder - 1/2 tsp
Garam Masala - 1/4 tsp
Grated Coconut - 3 tbsp
Cumin - 1/2 tsp
Fennel - 1/2 tsp
Mint leaves - 6 - 8 no
Coriander leaves

For Seasoning

Fennel - 1/2 tsp
Cardamom - 2 no
Cinnamon - 2 no
Cloves - 2 no

  • Boil, peel and cut the potatoes into medium size pieces.
  • Grind grated coconut,fennel seeds, cumin seeds, green chillies and mint leaves into a smooth paste.
  • Finely chop the onion and tomatoes.
  •  Heat oil in a kadai, add cinnamon, cloves, cardamom, fennel seeds and cumin seeds in medium flame.
  • Add the chopped onions and saute until it turns golden brown.
  • Reduce the flame and add ginger garlic paste and saute well until raw smell is gone.
  • Add the tomatoes and saute until it is mushy.
  • Add the coriander powder, garam masala and saute well.
  • Add the boiled potatoes, peas, salt and mix well with the masala.
  • Add the ground paste and required water until desired consistency and allow the gravy to boil in medium flame.
  • Once the oil comes out of the gravy garnish with chopped coriander leaves and serve hot. 
  • You can add other vegetables and make it as a mixed vegetable kurma.
  • You can use frozen or raw peas. If using raw peas soak in water for about 6 hours and pressure cook for 1 whistle.

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