Next in the No Tomato Series is a Kurma with Fresh Peas and Carrot. Our dinners are mostly Rotis and Sabzi. The Sabzis alternate with North Indian Varity and South Indian Varities. However these days one can’t specifically narrow down to which cuisine a dish like this belongs to.
So the one I have for today is something similar to it. It is such a general gravy that it can fit any Indian Cuisine. We mostly end up making such mildly masala based gravies as side dish for rotis for every day meal.
I was thinking about this theme when the tomatoes were costly so much. However we came around having this theme now when the tomatoes are not so pricy, still I am sure its going to be helpful later!
No Tomato Peas Carrot Kurma
Fresh Peas – 1 cup
Carrot – 1 big
Onions – 2 medium
Ginger garlic paste
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Roasted Cumin powder – 1/2 tsp
Garam masala – 1/4 tsp
Oil – 2 tsp
For the paste
Coconut – 3 tbsp
Cashew nuts – 4 -5
How to make no tomato peas kurma
Peel and dice the carrot into 1inch pieces.
Boil or MW peas and carrot for 5 mins or till soft. Keep it aside.
Chop and boil onions in a cup of water. Cool and then make a paste of it.
Heat a kadai with oil, saute onion paste, then add ginger garlic paste, saute well.
Now add all the spice powders along with salt and turmeric powder.
Add the boiled peas, carrot and simmer. Next add the coconut, cashew paste and cook in slow for 10 mins
Then add water as required and bring to boil.
Garnish with coriander leaves and serve with rotis