Peas potato masala | Green peas potato kurma recipe
Peas potato masala | Green peas potato kurma recipe – south Indian style kurma recipe with fresh peas and potatoes which goes well with roti, rice and idli/dosa. simple and delicious curry recipe made with freshly prepared masala out of coconut, ginger, garlic and few other spices.
When i was in Bangalore, I use to get peas in bulk during season and freeze it for almost 6-8 months. every time I make a different curry with it but this one is our most favorite and has a south Indian touch in it so that it can go with chapathi as well as idli/dosa. breakfast with chapathi and dinner with idli/dosa. sorted for a day!
some of the popular curry recipes for roti:
- Baby corn pepper masala gravy | Babycorn curry recipe
- Cauliflower curry recipe
- Sweet corn Capsicum sabzi
- Paneer Butter Masala recipe
- Paneer Korma
- Lasaniya batata recipe
video recipe of the aloo matar masala :
step wise pictures of the potato peas masala:
firstly lets prepare the masala for the curry. In a blender, add roughly chopped tomatoes, coconut, ginger, garlic, green chillies, coriander leaves, cinnamon, cloves, fennel seeds. Grind all these to a fine paste and keep it aside until use.
heat oil in a pan and pop in cumin seeds. add chopped onions and fry till pink/slightly brown.
add a handful of mint leaves, potatoes and fry for a minute.
further add the prepared masala paste, turmeric powder, coriander powder, chilli powder, salt and fry well until oil oozes out.
wash and clean fresh peas and add it to the curry along with a cup to water. mix well.
pressure cook for 2-3 whistles. let the pressure settle down completely before you open it.
You can see the oil separated and peas well cooked by then. mash it slightly so that potatoes and few peas are mashed and mixed with curry. serve hot with roti or idli/dosa.
potato peas masala
Ingredients
to grind:
- 1 no tomato chopped
- 2 tbsp coconut
- 3 nos green chilli
- 8-9 cloves garlic
- 1 inch ginger
- a handful coriander leaves
- 1 inch cinnamon
- 2 no cloves
- 1 tsp fennel seeds
for curry
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 cup onions finely chopped
- a few mint leaves
- 1 no potato chopped
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp chilli powder
- 1.5 tsp salt
- 3/4 cup peas
- 1 cup water
Instructions
- firstly lets prepare the masala for the curry. In a blender, add roughly chopped tomatoes, coconut, ginger, garlic, green chillies, coriander leaves, cinnamon, cloves, fennel seeds. Grind all these to a fine paste and keep it aside until use.
- heat oil in a pan and pop in cumin seeds. add chopped onions and fry till pink/slightly brown.
- add a handful of mint leaves, potatoes and fry for a minute.
- further add the prepared masala paste, turmeric powder, coriander powder, chilli powder, salt and fry well until oil oozes out.
- wash and clean fresh peas and add it to the curry along with a cup to water. mix well.
- pressure cook for 2-3 whistles. let the pressure settle down completely before you open it.
- You can see the oil separated and peas well cooked by then. mash it slightly so that potatoes and few peas are mashed and mixed with curry. serve hot with roti or idli/dosa.
