Potato Peas Kurma is a flavorful and aromatic South Indian curry with a delicious combination of potatoes and peas cooked in a rich, coconut-based gravy. Kurma is a popular dish in South Indian cuisine, known for its use of various spices and coconut, which contribute to its distinctive taste.
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The dish typically involves sautéing a mixture of onions, tomatoes, and various spices, blending it with coconut to create a smooth and flavorful paste. This masala paste combines potatoes and peas, creating a hearty and satisfying curry. Using spices like cumin, cinnamon, fennel, and green chillies adds complexity to the flavour profile, while grated coconut provides a creamy texture.
This simple yet delicious recipe for Potato and Peas Kurma is perfect for weeknight meals. In 30 minutes, you can make this Kurma with boiled potatoes, frozen green peas, onion, tomato, coconut, and a few basic spices. The Potato Peas Kurma goes well with Plain Rice, Poori, Roti, Dosa, and Pulao.
This gravy is my go-to when short on time but still craving something tasty and satisfying. My style of Potato Peas Kurma is my top pick when no other vegetables are available in my kitchen. This recipe has a few ingredients similar to the popular aloo matar recipe. But the taste and texture are completely different. It’s always a hit with my kids when I pack it in their lunch boxes. And every time I prepare this Kurma, my family always asks for seconds. That’s a guaranteed win.
More about the Urulai Pattani Kurma Recipe
Kurma is a well-known dish in Indian cuisine that varies in preparation from region to region or even from household to household. I previously posted a delectable and lavish recipe for Vegetable Kurma on the blog.
In Indian Cuisine, there are various methods to make the same recipe. This is my quick, simple version of using Potato and Green Peas in gravy. In Tamil, this kurma is also known urulai pattani kurma. When bored with the regular potato curry or poori masala, this is my preferred recipe.
This Potato Veg Kurma becomes incredibly tasty and decadent by incorporating coconut, green chillies, and various spices. Despite its simplicity, this simple potato recipe achieves a creamy texture without relying on cashew nuts, poppy seeds, or other nuts.
Whether paired with fluffy rice dishes, aromatic biryani, crispy dosas, or soft rotis, green peas kurma is a versatile and complementary dish that enhances any meal.
Why I love this Potato Peas Kurma
Potato & Peas Kurma is a simple recipe with basic ingredients
Takes less than 30 minutes to put together
Can be scaled up and made in large quantities for parties and potluck
Creamy, flavorful, and with a gentle kick of spice.
A beginner-friendly recipe
How to make simple and delicious Potato Peas Kurma
Boil potatoes, peel the skin and cube the potatoes into medium-sized pieces.
Make a fine paste with grated coconut, fennel seeds, green chillies, garlic, ginger, and cinnamon. To a pan, add oil. Once hot, add cumin seeds.
Once the cumin seeds splutter, add curry leaves and chopped onion.
Cook till the onion becomes transparent. Add chopped tomatoes and cook for a couple of minutes.
Add salt, turmeric powder, and Kashmiri red chili powder, close and cook for 5 minutes or until tomatoes turn mushy.
Now, add the coconut paste and water. Close and cook for 5 minutes.
Add the boiled potatoes and frozen peas. Add salt and water if needed.
Cover again and cook for 5 minutes. Once done, garnish the aloo kurma with coriander leaves and serve hot.
Tips for Perfect Potato Kurma
Ensure the potatoes are evenly cubed to ensure uniform cooking.
Fresh peas or frozen green peas can be used in this simple gravy.
Adjust the spice levels of this side dish according to your preference to achieve the perfect balance of flavours. Add more green chilies or red chilli powder if you want a spicier kurma.
Ensure the fresh coconut paste is finely ground to get a smooth paste and creamy texture of kurma.
Serving Suggestions
Potato peas kurma pairs exceptionally well with a variety of dishes, including:
- Steamed rice or Jeera Rice
- Vegetable Pulao or Veg Biryani
- Roti or Naan
- Dosa, Idli, Appam or Idiyappam
Garnish this delicious curry with a sprinkle of fresh coriander leaves and serve hot for a delightful dining experience.
Serve this easy potato kurma with Ghee Rice, Coconut Milk Pulao, Tawa Pulao
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Potato Peas Kurma | Urulai Pattani Masala Recipe
Ingredients
- 500 grams Potatoes
- 1 cup Frozen Peas
- 1 Onion
- 1 Tomato
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- Curry Leaves few
- 1 & ½ teaspoon Salt adjust to your taste
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chili Powder
- 1 & ½ cups Water
- Coriander Leaves few, to garnish
Coconut Paste
- ½ cup Grated coconut
- 1 tablespoon Fennel Seeds
- 2 Green Chillies
- 3 cloves Garlic
- 1 inch Ginger
- 1 inch Cinnamon
- Water as needed
Instructions
Boil Potatoes
- Add potatoes to a pressure cooker. Add enough water and cook for three whistles or until the potatoes are done.
- Peel the skin and cube the potatoes into medium-sized pieces.
Make Coconut Paste
- Add the ingredients under "Coconut Paste" to a mixie jar. Grind it once.
- Add water as needed and make a fine paste. Keep this coconut paste aside.
For the Potato Peas Kurma
- To a pan, add oil. Once the oil is hot, add cumin seeds.
- Let the cumin seeds splutter, add curry leaves and onion. Saute till onions slightly change colour.
- Add chopped tomatoes and cook for a couple of minutes.
- Add salt, turmeric powder, and Kashmiri chilli powder, close and cook for 5 minutes or until tomatoes turn mushy.
- Now, add the coconut paste and ½ cup water. Close and cook for 5 minutes until the raw smell of the paste goes away.
- Add the potatoes and frozen peas. Add salt and 1 cup water if needed. Cover again and cook for 5 minutes. Once done, garnish with coriander leaves and serve hot.