2 large or 3 medium Potatoes
1 cup Green Peas, fresh or frozen
1 medium Onion, thinly sliced
2 large Tomatoes, finely chopped
1-2 tsp Jaggery or Cane Sugar (Optional bur recommended)
Salt to taste
For Coconut Paste:
¾ cup grated Coconut, fresh/frozen
1 inch Ginger, peeled
1 small marble sized Tamarind Pulp or ½ tsp Tamarind Paste
6-7 Byadagi Chillies or Kashmiri Chillies (Or any mild flavoured dried red chillies; as per taste)
1 inch Cinnamon
1 tbsp Dhania/Coriander Seeds
1 tsp Jeera/Cumin Seeds
1 tsp Saunf/Fennel Seeds
1 tsp Mustard Seeds
1 Dry Red Chilli, halved
A generous pinch of Hing/Asafoetida
Few Curry Leaves
1½ -2 tbsp Oil
Peel the potatoes and cut them into large 1½ inch cubes. Pressure cook the potatoes with enough water (about 3 cups) and 1 tsp of salt for 2-3 whistles or for 13-15 minutes on medium flame. Let it rest for few minutes before releasing the pressure by lifting the weight with a help of tongs. Alternatively you can cook the potatoes in microwave or on stove top in a heavy bottomed pan with lid with enough water and salt.
While the potatoes are cooking, prepare the coconut paste. Heat about 1 tbsp of oil in a pan and add coriander seeds, cumin seeds, cinnamon, cloves, fennel seeds and dry red chillies. Roast the spices on low flame for about 2 minutes until the colour of the spices deepens and aroma of roasted spices wafts.
Add these roasted spices to grated coconut, ginger and tamarind pulp and grind to smooth paste by adding little water at time. Remember not to add to much water as we want fairly thick coconut paste as shown above in the photograph. Keep it aside until needed.
Heat oil in a pan and add mustard seeds. When mustard seeds start to pop and crackle, add dry red chilli, hing and curry leaves.
Mix in sliced onions and sauté till the edges start to brown, about 2-3 mins, on medium flame.
Next mix in ground coconut paste and cook it till the paste becomes little dry, about 3-4 minutes, on medium flame.
Add chopped tomatoes, jaggery and salt to taste and sauté till the tomatoes turn pulpy and releases its juice, about 2-3 minutes, on medium flame.
Mix in cooked potato along with the water in which they are cooked and also add the fresh/frozen peas. Add salt to taste and reduce the heat to low. Let it simmer uncovered for 5 minutes without disturbing.
Add about a cup or two of water if you find the gravy too thick. Increase the heat to medium and let it cook for another 2-3 minutes or until small bubbles start to appear on surface of the Potato and Peas Kurma. Do not over cook or boil the Kurma for long time as the coconut in the gravy will start to release its oil and there will be difference in taste.
Switch off the flame and cover and let it rest for atleast 15 minutes for all the flavours to blend well. Serve this delicious and creamy Potato and Peas Kurma with plain rice, ghee and papad or with any Dosa/Idli/any Indian flat bread.
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