I tried this potato peas masala recipe from Sabdha’s kitchen. My husband likes a kurma if it is mildly spiced..So i was searching for the same and i got this recipe. . Actually the original recipe was from Mrs. Revathy shanmugam using field beans.Sudha had adapted that recipe and made it using aloo and peas.I too tried the same way but i made a slight change in the recipe to suit our taste buds.I have tried this twice and first time i made with baby potatoes.As i made this kurma for dinner , i couldn’t click in natural light.This is my first attempt in taking a low light picture. Hope it looks OK 
..Soon i’ll update the picture.. The consistency of this masala can be adjusted as per ur wish. I wanted it thick. U can make it watery as sudha made.. Both the ways it tastes great 
Thank u sudha for this yummy gravy recipe..
INGREDIENTS
1 cup – 200ml
- Potato – 3 nos ( small sized)
- Green Peas – 1/4 cup
To grind
- Tamarind – Marble size
- Grated coconut – 1 tbsp
- Red chilli powder – 1 tsp
- Dhania powder – 1 tsp
- Green chillies – 2 nos
- Big onion – 2 nos OR small onion – 12 nos
- Cashew – 5 – 7 nos
- Coriander leaves – 1/4 cup
- Garam masala powder – 1 tsp
To temper
- Cooking oil + Ghee – 1 + 1 tbsp
- Mustard seeds – 1 tsp
- Crushed garlic – 8-10 nos
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METHOD
- Pressure cook potato and peas and set aside. Grind all the ingredients given under “ To grind” to a smooth paste..
- In a wide pan heat oil and splutter the mustard seeds and add the crushed garlic.Saute till nice aroma comes out..
- Then add the ground masala paste and saute in low flame for 10-15 minutes till masala thickens and raw smell emanates..Now add the cooked peas and potato and mix well.Add the required water and allow it to boil till the desired consistency is reached..
- Finally add the coriander leaves and serve with roti !!
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Here is a picture of kurma i made with baby potato
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