aloo matar kurma

Potato – 2 Nos
Green Peas – ½ cup
Big onion (medium size) – 1 No
Sambar Powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Tomato – 1 No
Lemon juice – ½ teaspoon
Salt – 1 teaspoon or as per taste
To grind:
Coconut gratings – 2 tablespoon
Khus Khus – 1 teaspoon
Roasted Bengal Gram-channa– 1 tablespoon
Cashewnuts – 2 to 3 Nos
Garlic cloves – 2 Nos
Fresh ginger – 1 “ piece
Green Chillies - 1 to 2 Nos
For seasoning:
Oil – 2 tablespoons
Fennel seeds – 1 teaspoon
Cinnamon stick – 1 small piece
Cardamon – 1
Cloves – 2 Nos


Cook potato till soft and remove the skin. Cut it into medium size pieces. Cook green peas and keep it aside.

Chop onion and tomato finely.

Grind Coconut gratings, Khus Khus, Roasted Bengal Gram, Cashewnuts, Garlic cloves, Fresh ginger, Green Chillies, together to a fine paste.

In a kadai put the oil and when it is hot add cinnamon stick, cardamom, cloves and fennel seeds. When it is slightly fried, add chopped onion and fry till it turns transparent. Add tomato pieces along with salt and turmeric powder. Fry till tomato mashed well. Add sambar powder and stir it. Now add potato pieces and green peas and mix well. Add the ground paste. Mix once again everything well and add just enough water to cover the potato and peas. Close with a lid and cook till it starts boiling. Allow to boil for few more seconds and remove. Add lemon juice and mix well.