May 14, 2007

Potato - Peas Koorma (Aloo Masala Gravy)

This is one of my favorite vegetarian dishes, which is absolutely suitable for vegetable pulav, or any other kind of rice dishes. For this dish, i prepared a kind of masala powder, which includes indian spices and some other stuff. This is main ingredient for this gravy. If this powder is ready, its very easy preparation of gravy, that takes only 15 minutes. Here is my reicpe:



Potato Peas Masala Gravy:
Prep time : 8 mts
Cooking time : 15 mts
Serves : 4
Cuisine : Andhra

Ingredients for Masala Powder :

1 tbsp chanadal
1 tbsp urid dal
1 tbsp coriander seeds
2 dry red chillies
1 tsp jeera
1 elachi
1 clove
1" dalichini
1 tsp salt

Method :

1. Roast all above ingredients except salt with help of 1/2 tsp oil, let them cool.

2. Take all the roasted ingredients into small mixy cup, add salt, make a fine smooth powder. store in a air tight container.



For gravy:

3 boiled potatoes ( peal them and cut into medium size pieces)
1/2 cup green peas
2 tomatoes
2 tbsp oil
1 tsp jeera
1 tsp mustards
1 big chopped onion
few curry leaves
4 green chillies (slit them length wise)
1 tsp turmeric powder
1 tbsp ginger garlic paste
salt as per taste
4 tbsp masala powder (above)
fresh chopped coriander leaves for garnish

Method:

1. Cut all the ingredients, boiled potatoes, tomatoes and onions and keep aside.

2. Heat oil, add jeera and mustards, let them pop, add onions, curry leaves and green chillies, fry till onions become slightly reddish on medium heat.

3. Add turmeric powder and ginger garlic paste, mix, saute few more seconds, add chopped tomatoes, mix, covered, cook for 5 minutes on low heat.

4. Add potato pieces and green peas, mix gently, covered, cook for 5 minutes on low heat.

5. Add ground masala powder and 1.5 cup of water, add salt (careful about salt, because already salt content is there in masala powder), mix, covered, bring to a boil on hight heat.

6. Now reduce to low heat, stirring, covered, cook till gravy comes to thick. Adjust the salt and garnish with fresh chopped coriander leaves, turn off the heat.



7. Serve hot with vegetable pulav or any other kind of rice dishes. Even it goes well with white rice and chapathi also.

Note: You can replace aloo with brinjals or green peas or drum sticks.
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9 comments:

  1. Mouthwatering dish.Thanks for the recipe Jyoti.Looks like a traditional dish:)

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  2. I can feel the smell of that kurma from ur pic. lovely and simple recipe.

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  3. hi jyothi nice recipe...nice masala too...it must be surely tasty...ur masala powder is telling that..belated mothers day whishes to u too my frend...

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  4. Hi Jyothi, this recipe looks delicious! Thanks for the great post :)

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  5. @ Thanks for your comment Asha.

    @ Thanks sharmi

    @ Thanks shanti

    @ Thanks Jeena

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  6. hey jyothi ..too good man ..nice pics too

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  7. I like this, I like this......get me chapathis with this..

    ReplyDelete