Potato Peas Kurma | Aloo Matar Kurma Sweet Version

The basic, yummy and un-fussy recipe for you to begin the year with. Potato peas kurma is my age-old favorite which was staple as side dish for poori during my Bangalore days. True. This is a kids-loving recipe with mildly sweet taste and less spice. Anything easy is probably what every one here needs. Isn’t it?

To be specific, this was the kurma served as side dish with poori in the Hotel run by my father. So I am pretty much familiar with the taste and texture of this kurma since my childhood. I always loved to eat poori with sweet kurma and coconut chutney. One being little sweet and other bit spicy. But I never knew that preparing aloo peas kurma is so very easy during those days. If you are looking for fancy version of this curry,  then here it is veg kurma.

In this recipe, it is the copra (dry coconut) that gives thickness to gravy.  Handful of grated copra makes kurma rich in taste with perfect texture. So I would advise not to skip it. Ok, lets get started.

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Potato Peas Kurma | Aloo Matar Kurma Recipe

This is easiest way of making kurma which tastes little sweet and kids definitely love it. No grinding and no fancy masala. Just few spices, potato and peas are sufficient to whip up this deliciousness. Pairs well with poori.

Cook Time20 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: Indian, Karnataka

Servings: 4 people

Author: Sumana

Ingredients

• 1.5 cup Soaked peas
• 1 cup Potato cubes
• 1 no. Onion medium sized
• 2 tsp Jaggery
• 1/4 tsp Turmeric powder
• 1.5 tsp Salt
• 1 tsp Coriander powder
• 1 tsp Red chilly powder
• 1/4 cup copra (dry coconut)

To temper

• 2 tsp Oil
• 1 tsp Cumin seeds
• 2 nos. Bay leaf

Instructions

• Take soaked peas in a pressure cooker and add a cup of water and little salt. Pressure cook the peas for 3 whistles and simmer for 5 minutes.
  
• Heat oil in a cooking pan. Throw in cumin and bay leaf. Let the cumin crackle. Then include chopped onion and saute till onion turns translucent.
  
• Next, add potato cubes, water and salt. Cook it covered till potato turns soft.
  
• Include cooked peas and add all the dry powders (turmeric, red chilly powder and coriander powder).
  
• Finally add jaggery and copra. Adjust consistency with water. Mix well and bring it to good boil.
  

Notes

• Do not skip adding copra, it gives thickness to kurma.
• Jaggery is added to give mild sweetness. It tastes good with poori. 
• You can add little garam masala to enrich the taste.