Pattani Kurma | Green Peas Kurma
Pattani Kurma or Green Peas Kurma is a South Indian style kurma gravy made with green peas and potatoes cooked in a finely ground paste of coconut, poppy seeds, cashews, red chilies together with onions, spices and herbs. Best paired with chapathi, parotta, poori or steamed rice.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup green peas ((pattani or matar) - fresh or frozen)
- 1 potato (- extra large or 2 medium potatoes - peeled and diced)
- 1 onion (- medium size, finely chopped or 1/2 cup finely chopped onions)
- 1 tsp coriander powder
- 2 tsp fennel powder (* check notes)
- 1/2 tsp turmeric powder
- 1 tej patta ((Indian bay leaf) - medium-sized)
- 2 to 3 cloves
- 1 inch cinnamon
- 2 to 2.25 cups water (or add as required)
- 3 tbsp oil
- salt ( as required)
- 1 to 2 tablespoons coriander leaves (- chopped, for garnish)
- 2 tsp poppy seeds ((khus khus))
- 2 tbsp coconut (- fresh, grated or 2 tablespoons unsweetened desiccated coconut)
- 1 inch ginger (- peeled and chopped)
- 2 to 3 kashmiri red chilies (or 1 to 2 dry red chilies - seeds removed)
- 6 to 7 cashews (- whole)
Instructions
- 1
Heat some water in a small bowl or pan and turn off heat. Soak the dry kashmiri red chilies and cashews in the hot water for 15 to 20 mins.
- 2
Later drain the water and set aside the soaked cashews and red chillies.
- 3
Rinse the green peas and keep aside. Rinse, peel and dice the potatoes.
- 4
In a grinder or blender, grind or blend the soaked cashews and dry chillies, coconut, poppy seeds, ginger with little water to a smooth and fine paste.
- 5
Heat 3 tablespoons oil in a 3 litre pressure cooker. Keeping heat to a low, add all the whole spices - tej patta, cloves, cinnamon and fry till fragrant for a few seconds.
- 6
Add the onions and sauté them till golden brown. Stir often when sautéing onions.
- 7
Add the prepared ground kurma paste and stir to combine.
- 8
Sauté for 3 to 4 minutes or till the oil leaves the sides of the kurma masala paste.
- 9
Now add the spice powders one by one - turmeric powder, coriander powder and fennel powder.
- 10
Stir and sauté for a minute on low heat. Add the peas, potato and salt. Pour about 2 to 2.25 cups water.
- 11
Pressure cook for 2 whistles on a medium to high heat or till the potatoes and peas are softened and tender.
- 12
If the gravy looks watery, then simmer till the gravy thickens a bit.
- 13
If the gravy looks dry, then add some water and simmer for some more time without the cooker's lid.
- 14
Garnish with coriander leaves and serve the Pattani Kurma hot with some roti, chapathi, paratha or rice.