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Peas Kurma | Peas Kurma Gravy | Gravy Recipes

vindhyadesai
Peas Kurma

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!


Peas Kurma | Peas Kurma Gravy | Gravy Recipes
 
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Creamy, delicious and rich, chapathi-roti side dish - peas kurma
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 4 people
Ingredients
  • 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
For Dry Roasting:
  • ½ Tbsp dhania
  • ½ Tsp jeera
  • 1 Tsp fennel seeds/saunf
For Red Ground Paste:
  • 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
For White Ground Paste:
  • ⅔ Cup freshly grated coconut
  • 5-6 cashews
Method
  1. Soak cashews in little warm water for an hour
  2. Gather all masala ingredients, dhania, saunf, jeera, laung and dalchini
  3. Dry roast dhania, saunf and jeera till lightly fragrant
  4. Finely chop green chilli, ginger and garlic
  5. In a pan, heat oil and add jeera. Let it splutter
  6. Add cinnamon and laung and fry for a few seconds till they turn fragrant
  7. Next add finely chopped onions and saute till translucent
  8. Add finely chopped green chilli, ginger and garlic. Saute
  9. After the raw smell disappears, add finely chopped tomatoes and saute again
  10. When tomatoes turn mushy turn off the heat and let it cool
  11. Next we will make white paste, add grated coconut in a mixer jar
  12. Add soaked cashews
  13. Grind into a paste till smooth, with water
  14. Add roasted dhania, saunf and jeera
  15. Grind again into paste. Keep aside
  16. Now the tomato-onion mixture would have cooled, grind this into a paste
  17. In a pan, heat oil, add ground white paste and start sauteing
  18. Next add ground tomato paste and mix well
  19. Add salt and mix well
  20. Sprinkle red chilli powder and garam masala and mix well
  21. Pour about ½ Cup water or as required to adjust consistency
  22. Now the star of the show, peas/matar can go in
  23. Let they cook with the gravy. Cover and cook for 5 minutes and oil starts to come to the top
  24. Finally add chopped coriander and finish off the gravy
  25. Serve hot with chapathi/rotis/parathas!
Notes
Use fresh or frozen peas, whatever you have on hand, both work well

Adjust spice as per your taste
3.5.3226
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!

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