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.
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Ingredients
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
Instructions
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.
Notes
- Baby Potatoes would be great in here.
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