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Vegan Aloo Matar Kurma is a delicious curry made with potato, peas and a creamy coconut-cashew gravy. Great to serve as a side with both rice and roti.


4 Servings

Total time

30 minutes




  • 1 tbsp oil
  • 2 cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 1 small Onion (finely chopped)
  • 4 curry leaves (optional)
  • 1 medium tomato (finely chopped)
  • 3 medium Potatoes*, boiled, peeled and cubed
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 1 tsp Kashmiri Red Chili powder (Adjust as per taste preference, Add less for a milder curry)
  • 2 tbsp lemon juice
  • to taste Salt
  • 2 green Chilies
  • 2 garlic cloves
  • 1 piece of Ginger
  • 15 oz. can black beans
  • 10 Cashews
  • 2 tsp Poppy seeds
  • 1 tsp Coriander seeds
  • 15 oz. can black beans


  1. Combine all the ingredients for the gravy in a blender along with ¼~½ cup of water and grind to a smooth paste. Set aside until ready to use.
  2. Heat oil in a pan, add the cloves, cardamom pods and cinnamon stick; cook for 30 seconds. Next add the onions and curry leaves and cook till onions are lightly browned around the edges.
  3. Add the tomato and cook till it turns mushy.
  4. Stir in the boiled potato and ½cup of water. Cover and cook for 5 minutes.
  5. Next add the red chili powder, garam masala and green peas - cook for 2~3 minutes.
  6. Add the ground masala, salt and more water to get to desired consistency. Simmer the curry for 5~6 minutes or all the flavors to mingle.
  7. Turn off the heat and stir in the lemon juice. Serve warm or hot with rice or roti.
  8. View the recipe instructions at Cook's Hideout

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