1.Boiled Potato - 1 (Big)
2.Frozen or Fresh Peas - 1 cup
3.Sliced Onions - 1 no
4.Tomatoes - 2 no's
5.Ginger and Garlic Paste - 1 tbsp
6.Oil - 2 tbsp
7.Curry leaves - few
8.Salt - for seasoning
9.Dhania Powder - 1 tbsp
10.Garam Masala - 2 tsp
11.Whole Spices - (2 cloves. 1 elaichi, a inch of cinnamon stick, Rose bud - 1)
Ingredients Grind to paste:
1.Coconut Scrappings - 1/2 cup
2.Fennel Seeds - 2 tsp
3.Poppy seeds - 2 tsp
4.Cashew nuts or Badham nuts( almond) - 8 pcs
5.Green Chillies - 4 no's
6.Mixed spices - ( 2 cloves,1 elaichi)
1.Soak the poppy seeds and cashew or badam nuts in hot water for 10 minutes. I used leftover snack roasted and salted badam nuts.
2.If you don't want with skin, then peel off the skin from almond after 10 mts of soaking. I didnt peeled off.
3.First grind the ingredients under to paste and keep it aside. Grind it to fine paste.
4.Heat oil in the cooker or deep pan, splutter the whole spices and curry leaves.
5.Then add the sliced onions, fry it to translucent.
6.Now add the ginger n garlic paste and fry to raw smell goes off ( should turn to golden brown).
7.Mix the chopped tomatoes with this mixture and also add salt for the kuruma. Cover the pan with lid to cook.( by adding salt in this stage is easy to cook tomatoes quickly)
8.After 5 mts mash the tomatoes well , add the powders now and mix it well. Put the fire to simmer and again close the lid to cook.( the oil should seperate on the top)
9.By this time add the grounded paste and stir it well for 5 mts. Now add 2 cups of hot water to boil.
10.Add the cooked veggies at this time. Don't turn it fastly because boiled potatoes may get pieces.
11.Bring it to boil till the raw smell goes off.(Oil should seperate on the sides of the pan). After the oil seperates the Potato and Peas Kuruma is ready to serve.
12.This kuruma is yummy with Coconut milk pilaf or any kind of pulao, parota, chapathi and poori.
13.We enjoyed this yummy creamy potato n peas kuruma with coconut milk pulao.
We added the badam n poppy seeds paste in this kuruma, so it gives creamy texture, the consistency of the kuruma should be in creamy.Don't add too much of water.