Vegan Aloo Matar Kurma is a delicious curry made with potato, peas and a creamy coconut-cashew gravy. Great to serve as a side with both rice and roti.
We are starting the second week of Blogging Marathon today. It has been quite some time that I did 2 weeks of BM back to back – so, I’m really excited for my blog 🙂 My theme for this week is ‘Pick 1 ingredient and cook 3 dishes’. My choice of vegetable is humble ‘potato’ aka aloo. First up is this creamy, delicious Vegan Aloo Matar Kurma.My whole family LOVES potatoes especially my husband and my son. I recently realized that I don’t have many potato recipes on the blog. What better way to remedy that but by making more potato dishes and posting them here. My son is very excited about this week’s theme. Kurma has not been my favorite growing up. For some reason, I never liked the coconut and yogurt combination that much. I thought South Indian kurma tasted too much of yogurt and I didn’t like that. I usually avoid adding yogurt to kurma. Lemon juice is an excellent vegan substitute for yogurt. Here are some of the kurma recipes that I already posted.Today’s recipe is quite simple – grind the masala for the gravy and cook it with veggies. Since potato is the choice of veggie for the week, I used only that along with green peas. You can add mixed veggies, paneer etc. in this curry. I already made this vegan aloo matar kurma 4 times. Serve it with rice or roti for a delicious meal.Lets check out what my fellow marathoners have cooked today for BM# 93.
Vegan Aloo Matar Kurma (Potato-Peas Kurma)
For the Curry:
- 1 tbsp Oil
- 2 Cloves
- 2 Cardamom pods
- 1" Cinnamon stick
- 1 Small Onion, finely chopped
- 4~6 Curry Leaves (optional)
- 1 Medium Tomato, finely chopped
- 3 Medium Potatoes*, boiled, peeled and cubed
- ½ cup Green Peas, thawed if using frozen
- ½ tsp garam masala
- 1 tsp Kashmiri Red Chili powder Adjust as per taste preference, Add less for a milder curry
- 2 tbsp lemon juice
- To taste salt
For the Masala:
- 2~3 Green Chilies
- 2 Garlic cloves
- 1" piece of ginger
- ½ cup Fresh coconut
- 10~12 Cashews
- 2 tsp Poppy seeds
- 1 tsp Coriander seeds
- ¼ cup Cilantro leaves
Make the Masala paste:
- Combine all the ingredients for the gravy in a blender along with ¼~½ cup of water and grind to a smooth paste. Set aside until ready to use.
Make the Kurma:
- Heat oil in a pan, add the cloves, cardamom pods and cinnamon stick; cook for 30 seconds. Next add the onions and curry leaves and cook till onions are lightly browned around the edges.
- Add the tomato and cook till it turns mushy.
- Stir in the boiled potato and ½cup of water. Cover and cook for 5 minutes.
- Next add the red chili powder, garam masala and green peas - cook for 2~3 minutes.
- Add the ground masala, salt and more water to get to desired consistency. Simmer the curry for 5~6 minutes or all the flavors to mingle.
- Turn off the heat and stir in the lemon juice. Serve warm or hot with rice or roti.
- Baby Potatoes would be great in here.