Aloo Batani Kurma | Aloo Mutter Masala | Potato Peas Kurma | Aloo Curry

5.0 AVERAGE

Aloo Batani Kurma | Aloo Mutter Masala | Potato Peas Kurma | Aloo Curry - Though it is a well known dish, making some small changes and following some tips will enhance the taste of this simple Aloo Batani Kurma.

This goes well with Chapati and Poori more than Rice. It tastes like the thick gravy curry served in the hotels. Each and every ingredient used in this recipe are mostly available in bachelor's house also.

Potato Peas Kurma is made in different methods in different regions. I am explaining my method. We usually make this at home. It tastes different when you have it with Chapati or have it with Chapati soaked in this curry for some time. Please follow the tips and method properly to get the best Potato peas curry.

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Tips

For thick gravy:

1.Fry Finely chopped onions till they turn golden brown, so that it tastes good

2.Mash 4-5 Potatoes before removing it from the fire, so that you get thick consistency. You can add more water if you prefer loose consistency

For better taste, cook the Curry patiently on a low flame only
Add more water, if the Curry becomes very hard after cooling.

Other Tips:

Don't overcook Potatoes, else they get smashed during cooking
I used Peas, which were soaked for 6-7 hours, which will get easily cooked along with Potatoes. You can use fresh Peas as well, but should be added after the Tomatoes are cooked and fry for 2-3 min.
If you are cooking in the cooker, cook Potatoes and Peas separately
Use less Oil, sufficient Salt and Chilli powder to get home made style curry
Ginger Garlic paste is optional.
Use Curry leaves if you like.

Aloo Batani Kurma | Aloo Mutter Masala | Potato Peas Kurma | Aloo Curry - Recipe Video

Aloo Batani Kurma | Aloo Mutter Masala | Potato Peas Kurma | Aloo Curry

Street Food | vegetarian

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

150 gm Potatoes
1/2 cup Green Peas (soak for 6-7 hours)
3 tbsp Oil
1 tsp Cumin
2 Chopped Onions (big ones)
2 Tomato Paste
2 Green Chillies Slit
Salt
1 tbsp Chilli Powder
1 tsp Ginger Garlic Paste
1/2 tsp Turmeric
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/4 tsp Garam Masala
Water - to cook Potato and Peas
350 ml Water (for the curry)
Chopped Coriander
2 tsp Ghee

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Instructions

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Cook peeled Potatoes, Peas, Turmeric on a medium flame till Potatoes become soft.
Heat some oil. Add Cumin, Grated Onions, Green Chillies and fry till Onion turns golden brown.
Once the Onions are fried well, add Ginger Garlic Paste, Salt, Chilli Powder, Turmeric, Coriander, Cumin Powder, Garam Masala and fry for some time.
Add Tomato paste and fry till the oil floats to the top.
Now add Water, cooked and mashed potatoes in it and cook on a high flame.
Remove the foam formed while cooking, so that curry looks bright.
After 4-5 minutes of cooking add Potatoes, Peas and cook it on a low flame, till you get a thick consistency.
Lastly, add finely chopped Coriander leaves, check the Salt, add Ghee and remove it from the fire and serve hot with Chapati or Poori.