No Tomato Peas Carrot Kurma

>>  Friday, March 11, 2016

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

Ingredients Needed:

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


Nalini's Kitchen March 11, 2016 at 4:20 AM  

Never made kurma without tomatoes.Your kurma looks so creamy and got lot of gravy with no tomatoes. March 11, 2016 at 6:34 AM  

Read ur recipe in time..about to go to kitchen..fed up with aloo matar...something different to try...will use desiccated coconut as don't have fresh coconut :)

rajani March 11, 2016 at 8:23 AM  

I remember going off onions when it was very expensive. Luckily most of my parents cooking doesn't involve onions garlic or tomatoes. so kind of went back to the stay away from the root veggie!

Priya Suresh March 13, 2016 at 9:20 PM  

Again an interesting kurma without tomato,i cant imagine kurma without tomato.

Usha March 14, 2016 at 12:54 AM  

I hardly cook any curries with carrots.. It is usually for salads and pulaos. Kurma looks good.

Gayathri Kumar March 14, 2016 at 2:11 PM  

I have never tried kurma without tomatoes. I think tomato has become part of my daily used ingredients and could never imagine to cook without it. This kurma looks great even without the tomatoes.

Sandhya Ramakrishnan March 14, 2016 at 11:33 PM  

This is really good recipe without tomatoes. This theme has really given us an opportunity to think out of the box.

Srividhya Gopalakrishnan March 14, 2016 at 11:36 PM  

I love kurumas without tomatoes. Love your version.

sushma March 15, 2016 at 12:02 AM  

Cant imagine kurma without tomatoes, Carrot peas kurma looks great.

Pavani N March 15, 2016 at 7:17 AM  

Coconut and cashews add lovely creaminess and flavor to the dish, so one will never miss the tomatoes. Lovely dish.

Sapana Behl March 16, 2016 at 8:13 AM  

Carrot peas kurma with all those ingredients sounds very flavorful.Who needs tomato now .

Harini-Jaya R March 17, 2016 at 2:23 AM  

I agree cashews make the dish very creamy.

Saraswathi Tharagaram March 17, 2016 at 9:34 AM  

Kurma looks incredible!!! So rich and full of flavour! without tomatoes!

Chef Mireille March 21, 2016 at 8:27 AM  

gravy still has a nice color even without tomato

Annu Swamy March 25, 2016 at 10:27 PM  

A very interesting korma without the tomatoes. Looks creamy and tasty.

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