Carrot Kurma with Peas and Potatoes

Recipe by
Total Time:
15-30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 3 - carrots
  • 1 cup - peas
  • 1 - potato
  • 1 - big sized onion
  • 1 - big sized tomato
  • 1 tsp - ginger-garlic paste
  • 1 tsp - cashew powder (Roasted in ghee and ground) - optional
  • 1/2 tsp - turmeric powder
  • 1.5 tsp - chilli powder
  • 2 tsp - coriander powder
  • Salt as needed
  • Oil
  • For seasoning:
  • 1 tsp - aniseed
  • 2 - bay leaf
  • 2 - cloves
  • 1 - star anise

How to Make Carrot Kurma with Peas and Potatoes

  • Wash and chop the carrots and potatoes.
  • Pressure cook the carrots, potatoes and peas up to 1 whistle.
  • Heat oil in a pan. Add the seasoning ingredients.
  • Add the chopped onions and when they turn translucent, add the ginger-garlic paste.
  • Saute them well.
  • Add the chopped tomatoes along with the turmeric powder, coriander powder and chilli powder.
  • Cook well till the oil comes out.
  • Add the cooked vegetables with sufficient water and salt. Mix them gently.
  • Add the cashew nut powder
  • Cover with a lid and allow it to boil.
  • Delicious carrot kurma is ready to serve.

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