Servings: 3

Weight Watcher Smart Points: 6

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Ready In: 30 Minutes


  • 1 medium size indian bay leaf/tej patta
  • 6-7 whole cashews/kaju
  • 2 to 3 kashmiri red chilies or 1 to 2 dry red chilies
  • 1 inch cinnamon stick (dal chini)
  • 1 tsp coriander powder/dhania powder
  • 2 tbsp fresh coconut or unsweetened desiccated coconut
  • few coriander leaves for garnishing
  • 2 tsp fennel powder/saunf powder * check notes
  • ½ inch ginger, chopped
  • 2 to 3 tbsp oil
  • 1 medium size onion, finely chopped
  • 1 cup peas/matar, fresh or frozen
  • 2 tsp poppy seeds/khus khus
  • 1 extra large potato or 2 medium potatoes, diced
  • salt as required
  • ½ tsp turmeric powder/haldi
  • 2 to 2.5 cups water


  1. heat some water and soak the red chilies and cashews in the water for 15-20 mins.rinse the peas and keep aside
  2. rinse, peel and dice the a grinder or blender, grind cashews, coconut, poppy seeds, ginger and red chilies with little water to a smooth paste.heat 3 tbsp oil in a pressure cooker
  3. add all the whole spices - bay leaf, cloves, cinnamon and fry till fragrant.add the onions and saute them till golden brown
  4. add the ground paste.saute for 3-4 minutes or till the fat leaves the sides of the masala add the spice powders one by one - turmeric powder, coriander powder and fennel powder.stir & saute for a minute
  5. add the peas, potato and salt
  6. pour about 2 to 2.5 cups water.pressure cook for 3 whistles on a medium to high flame or till the potatoes and peas are cooked.if the gravy looks watery, then simmer till the gravy thickens a bit.if the gravy looks dry, then add some water and simmer for some more time without the cooker lid.garnish with coriander leaves and serve the potato peas kurma hot with some rotis, chapatis, phulka, paratha or rice.

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