Aloo Matar Curry – South Indian Style
Aloo Matar Curry | Potato Peas Recipe under 20 minutes | Side Dish for Roti, Chapathi, Poori, Rice
Potato peas kurma/curry also known as aloo matar curry (in hindi) and urulaikilangu pachai pattani kurma (in tamil) is a very famous dish that goes well with chapati, poori, roti, idly and also with biriyani varieties.
This dish is a slight variant of North Indian style of doing aloo matar curry and follows South Indian style.
Potato Peas kurma (Aloo matar) is usually prepared with tomato paste/puree as base. But here we give it a South Indian touch by adding coconut paste.
This is a very simple and quick dish that can be prepared within 20 minutes. You may add a few cashews along with coconut to give the kurma more richness.
Video – Aloo Matar Curry / Potato Peas Kurma
In case you have sudden guests visiting your place, this aloo matar curry/kurma can be helpful for you, as the
This recipe is the best to be served with ghee rice, jeera rice, pulao, biryanis and plain rice too.
While the same procedure can be followed to prepare the dish in
Finally, leave it for 1 whistle on medium flame and then simmer (low flame) and cook for 5 minutes. Then turn off the flame and keep aside until pressure is released by itself.
Aloo Matar Curry – Step by Step Instructions for South Indian Style
For Masala Paste
- Add all the ingredients mentioned above (Ingredients Group: Masala Paste) into a blender or mixer. Add little water and blend until fine and smooth like a paste.
For Curry/Gravy
- In a kadai – add oil, once it heats up, add the whole garam masalas ( bay leaf, cinnamon, cloves, cardamom, star anise). Give it a saute for 10 seconds. They will start to crackle. [Medium Flame]
- Add sliced onions and salt to taste. Saute well until the onions turn transparent or glossy or you can also cook for more time until they turn light brown or golden color.[Medium Flame]
- Now add the diced potatoes, green peas and tomatoes. You may also add any vegetables of your choice (such as carrots, beans, cauliflower etc.). Give them a good mix. [Medium Flame] Note: You need not add any salt at this stage, as you have added it while sauteing the onions.
- Cover and cook for 7-8 minutes or until the vegetables are cooked well (turns soft). [Low Flame] Note: To check if the vegetables are cooked well, try to cut the vegetable with the help of a spoon or ladle with a very light pressure. If it gets cut easily then its well cooked.
- Now add the ground masala paste to the cooked vegetables and mix well until combined. [Medium Flame]
- Add water and mix well. Allow it to boil well. [Medium Flame]
- Cook until the curry thickens little or until desired consistency is reached. Stir occasionally to avoid sticking to the bottom of kadai. [Medium Flame]
- Garnish with some chopped coriander leaves.
- Potato peas curry is ready to be served with rotis, chapathis, naan and it also goes well with rice.
Ingredients
- For Masala Paste
- 1/2 cup Coconut (Thengai) - (Grated/Diced)
- 1 tsp Fennel Seeds ( Sombu )
- 1/4 tsp Turmeric Powder ( Manja Thool )
- 2 tsp Chilli Powder ( Milagai Thool ) - (adjust to your spice level)
- 3 tsp Coriander Powder ( Dhaniya Thool )
- 1/2 tsp Garam Masala
- For Curry/Gravy
- 2 tbsp Cooking Oil
- 1 1/2 Salt ( Uppu ) - (as per taste)
- 1 Bay Leaf (Biryani ilai)
- 1 inch Cinnamon Stick (Pattai)
- 2 Cardamom (Elakkai)
- 4 Cloves ( Krambu )
- 2 Star Anise (Natchathira Sombu)
- 1 Onion ( Vengayam ) - (Sliced)
- 1 Tomato ( Thakkali ) - (Roughly Chopped)
- 1 cup Potato ( Urulai kilangu ) - (cut into small cubes)
- 1/2 cup Green Peas ( Pachai Pattani ) - (fresh or frozen)
- 2 cup Water ( Thanni )
- Coriander leaves ( Kothamalli ) - (chopped)
Instructions
For Masala Paste
- Add all the ingredients mentioned above (Ingredients Group: Masala Paste) into a blender or mixer. Add little water and blend until fine and smooth like a paste.
For Curry/Gravy
- In a kadai - add oil, once it heats up, add the whole garam masalas ( bay leaf, cinnamon, cloves, cardamom, star anise). Give it a saute for 10 seconds. They will start to crackle. [Medium Flame]
- Add sliced onions and salt to taste. Saute well until the onions turn transparent or glossy or you can also cook for more time until they turn light brown or golden color.[Medium Flame]
- Now add the diced potatoes, green peas and tomatoes. You may also add any vegetables of your choice (such as carrots, beans, cauliflower etc.). Give them a good mix. [Medium Flame] Note: You need not add any salt at this stage, as you have added it while sauteing the onions.
- Cover and cook for 7-8 minutes or until the vegetables are cooked well (turns soft). [Low Flame] Note: To check if the vegetables are cooked well, try to cut the vegetable with the help of a spoon or ladle with a very light pressure. If it gets cut easily then its well cooked.
- Now add the ground masala paste to the cooked vegetables and mix well until combined. [Medium Flame]
- Add water and mix well. Allow it to boil well. [Medium Flame]
- Cook until the curry thickens little or until desired consistency is reached. Stir occasionally to avoid sticking to the bottom of kadai. [Medium Flame]
- Garnish with some chopped coriander leaves.
- Potato peas curry is ready to be served with rotis, chapathis, naan and it also goes well with rice.
Read Further:
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3. Jeera Rice
Desserts:
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2. Unique Chocolate Rava Kesari!
