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Vegan Aloo Matar Kurma (Potato-Peas Kurma)

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.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Side Dish
Cuisine: Indian, south indian
Servings: 4 Servings


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.
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