Peas Potato Kurma is such a favourite in parts of India that lie to the South of the Vindhyas. Also Known as Alu Mutter Korma, it is essentially peas and potato cooked in a mild gravy of coconut, poppy seeds, cashew, and fennel.
What I like about this kurma is that it is rich is flavours and texture but relatively light on the stomach.
How to Make Peas Potato Kurma | Alu Mutter Korma
Serves: 4
Time: 45 Minutes
Ingredients
- Peas – 1.25 Cup
- Potato – 1 Large
- Onion – 1 Large
- Cashews – 10 to 12
- Poppy Seeds or Khus Khus – 1 tbsp
- Fresh Grated Coconut – 1/3 Cup
- Fennel Seeds or Saunf – 1 tsp
- Cloves – 4
- Cinnamon – 1″ Piece
- Bay Leaves – 2
- Kashmiri or Byadagi/Bedgi Chillies – 3
or
Deghi Mirch Powder – 1 tsp - Turmeric – 1/8 tsp
- Oil – 1 tbsp
- Salt to Taste
Method to Make the Kurma Paste
- In about 1/3 cup hot water, soak the poppy seeds, cashews, and kashmiri mirch for at least 15 minutes.
- Dry roast the fennel seeds till they give off a pleasant aroma. Set aside.
- Grind the soaked poppy seeds, cashews, and kashmiri mirch to a smooth paste.
- Add the grated coconut and fennel seeds.
- Add a little water, if required.
- Grind to a smooth paste.
- Set aside.
Method to Make the Kurma
- Boil some water with salt.
- Peel and cut the potato into 1/2″ cubes.
- Add the potato cubes to the boiling water.
- Cook covered for 5 to 7 minutes till the potato pieces are cooked. A knife should just cut through the pieces.
- Drain the hot water and wash in cold running water. Set aside.
- Peel and chop the onion.
- Heat the oil.
- Add the cloves, cinnamon, and bay leaves.
- Stir-fry for a few seconds.
- Add the onion pieces and stir-fry till they turn transparent.
- Add the Kurma paste and turmeric.
- Stir-fry for 3 to 5 minutes.
- Add the potato pieces, peas, and salt.
- Add 2/3 cup water.
- Simmer till the peas just start to soften.
- Turn off the heat.
- Let the Peas Potato Kurma | Alu Mutter Korma rest for 10 minutes.
- Serve warm with rotis.
Tips
- You could also add some coriander powder along with the kurma paste in step 11. However, i did not find it necessary.
- Peas do not need much time to cook so watch the kurma after you have added the peas.
- Be sure to soak the poppy seeds properly and then grind them to a smooth paste; otherwise you will have a grainy Alu Mutter Korma.
This is yet another amazing recipe!
Sorry to ask again but if I don’t have fresh grated coconut, could I substitute coconut milk? Thanks!!!
Yes, about 1/4 cup. In such as case, fry 1 medium onion till transparent and grind them with the poppy seeds to create the bulk for the gravy.
Perfect! Thank you for your reply…And I’ll be sure to fry an onion and include that in for the gravy…
Thanks again! Your recipes are fantastic!
Happy weekend,
*Lia
Lovely.. I can gobble up this with pulav. 🙂
I did. With Peas Pulav. 😀
😉 😉 Ahhh I missed it
I really love the colors 🙂 looks delicious! Thank you for sharing it. Greetings from Germany, Regine
I’m trying this over the weekend – it looks delicious!
Just bought 10 lb bag of potatoes. My kids have no problem polishing them up as mashed potatoes or hashbrowns, but I’m getting a little tired and looking for alternatives. This sounds delicious, especially since I’m craving Indian food. Btw, what makes a kurma a kurma, as opposed to regular curry? Does it have to have coconut and cashews?
In South India, Kurma normally means a gravy of coconut and poppy seeds with cashews thrown in. There is no one standard curry (in fact I don’t think there is an official curry in India). Most of the time it is an onion-tomato gravy with garam masala that passes for curry. Curry was an invention of the British and we Indians are still at a loss to define it. 😀 I hope I have confused you enough.
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Loved it Aruna! Love the Korma curry with coconut and cashews in it. Delectable and delicious!
This looks so good <3 I want some hot naans with this 😀
😀
Looks so delicious! Thanks for linking with #CookBlogShare
Yummy! Fresh coconut and cashews are my favorite kind of additions to a curry. Will try this. 🙂