Gravy based curries have to be the best side dishes for chapathi/rotis/parathas. This South Indian style peas kurma is one of the best gravies. The peas in this kurma are smooth and they pop in the mouth leaving behind a sweet taste to savour.
This peas kurma has a creamy and smooth texture and the gravy is just right – yes in terms of balance of all flavours. I make different types of kurma, vegetable kurma, beans kurma etc…
It can be made with freshly shelled peas or even with frozen peas. I stash a bag of peas in my freezer so I can always have peas on hand and peace of mind 🙂 So making this peas kurma then usually becomes a breeze.
Just make the masala and throw in some frozen peas and voila, you have a fancy looking restaurantsy type of gravy. Even kids will like this gravy as it has lot of sweet notes to it.
Try other gravies from FOI… Peas recipes can be found here! Try vegetable saagu which is loaded with vegetables and peas of course!
This peas kurma also tastes really good with jeera rice!
- 1 Cup frozen or blanched peas
- ½ Tsp red chilli powder
- ½ Tsp garam masala
- 2 Tbsp oil
- ½ Tsp salt (or to taste)
- Chopped coriander
- ½ Tbsp dhania
- ½ Tsp jeera
- 1 Tsp fennel seeds/saunf
- 1 Tbsp Oil
- 2 finely chopped tomatoes
- 1 piece cinnamon
- ½ Tsp jeera
- 2 laung/cloves
- 1 finely chopped onion
- 2 cloves finely chopped garlic
- 1" finely chopped ginger
- 1 finely chopped green chilli
- ⅔ Cup freshly grated coconut
- 5-6 cashews
- Soak cashews in little warm water for an hour
- Gather all masala ingredients, dhania, saunf, jeera, laung and dalchini
- Dry roast dhania, saunf and jeera till lightly fragrant
- Finely chop green chilli, ginger and garlic
- In a pan, heat oil and add jeera. Let it splutter
- Add cinnamon and laung and fry for a few seconds till they turn fragrant
- Next add finely chopped onions and saute till translucent
- Add finely chopped green chilli, ginger and garlic. Saute
- After the raw smell disappears, add finely chopped tomatoes and saute again
- When tomatoes turn mushy turn off the heat and let it cool
- Next we will make white paste, add grated coconut in a mixer jar
- Add soaked cashews
- Grind into a paste till smooth, with water
- Add roasted dhania, saunf and jeera
- Grind again into paste. Keep aside
- Now the tomato-onion mixture would have cooled, grind this into a paste
- In a pan, heat oil, add ground white paste and start sauteing
- Next add ground tomato paste and mix well
- Add salt and mix well
- Sprinkle red chilli powder and garam masala and mix well
- Pour about ½ Cup water or as required to adjust consistency
- Now the star of the show, peas/matar can go in
- Let they cook with the gravy. Cover and cook for 5 minutes and oil starts to come to the top
- Finally add chopped coriander and finish off the gravy
- Serve hot with chapathi/rotis/parathas!
Adjust spice as per your taste
Peas Kurma Stepwise:
Soak cashews in little warm water for an hour
Gather all masala ingredients, dhania, saunf, jeera, laung and dalchini
Dry roast dhania, saunf and jeera till lightly fragrant
Finely chop green chilli, ginger and garlic
In a pan, heat oil and add jeera. Let it splutter
Add cinnamon and laung and fry for a few seconds till they turn fragrant
Next add finely chopped onions and saute till translucent
Add finely chopped green chilli, ginger and garlic. Saute
After the raw smell disappears, add finely chopped tomatoes and saute again
When tomatoes turn mushy turn off the heat and let it cool
Next we will make white paste, add grated coconut in a mixer jar
Add soaked cashews
Grind into a paste till smooth, with water
Add roasted dhania, saunf and jeera
Grind again into paste. Keep aside
Now the tomato-onion mixture would have cooled, grind this into a paste
In a pan, heat oil, add ground white paste and start sauteing
Next add ground tomato paste and mix well
Add salt and mix well
Sprinkle red chilli powder and garam masala and mix well
Pour about 1/2 Cup water or as required to adjust consistency
Now the star of the show, peas/matar can go in
Let they cook with the gravy. Cover and cook for 5 minutes and oil starts to come to the top
Finally add chopped coriander and finish off the gravy
Serve hot with chapathi/rotis/parathas!
