Pattani Kurma | Green Peas Kurma
User Reviews
4.5
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
211 kcal
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Course
Main Course
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Cuisine
Indian
Pattani Kurma | Green Peas Kurma
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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.
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Ingredients
Main 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 ½ cup finely chopped onions
- 1 teaspoon coriander powder
- 2 teaspoon fennel powder * check notes
- ½ teaspoon 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 tablespoons oil
- salt as required
- 1 to 2 tablespoons Coriander leaves - chopped, for garnish
To be ground
- 2 teaspoons poppy seeds (khus khus)
- 2 tablespoons 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
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Instructions
Preparation
- 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.
- Later drain the water and set aside the soaked cashews and red chillies.
- Rinse the green peas and keep aside. Rinse, peel and dice the potatoes.
- 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.
Making Pattani Kurma
- 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.
- Add the onions and sauté them till golden brown. Stir often when sautéing onions.
- Add the prepared ground kurma paste and stir to combine.
- Sauté for 3 to 4 minutes or till the oil leaves the sides of the kurma masala paste.
- Now add the spice powders one by one - turmeric powder, coriander powder and fennel powder.
- Stir and sauté for a minute on low heat. Add the peas, potato and salt. Pour about 2 to 2.25 cups water.
- Pressure cook for 2 whistles on a medium to high heat or till the potatoes and peas are softened and tender.
- 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's lid.
- Garnish with coriander leaves and serve the Pattani Kurma hot with some roti, chapathi, paratha or rice.
Notes
- * If you don't have fennel powder, then lightly roast 1.5 teaspoon of fennel seeds and grind them along with the coconut, poppy seeds etc.
- For preparing the kurma in pan on stovetop - follow the recipe till you add the peas and potatoes. Add 2.5 cups water and salt as needed. Cover and let the peas and potatoes cook till tender. Add more water if required.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
306mg
(13%)
Potassium
426mg
(12%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
357IU
(7%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
0.3mg
Vitamin C
28mg
(31%)
Vitamin E
4mg
Vitamin K
13µg
Calcium
65mg
(7%)
Vitamin B9 (Folate)
40µg
Iron
2mg
(11%)
Magnesium
47mg
Phosphorus
114mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 306mg | 13% |
| Potassium | 426mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 357IU | 7% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 28mg | 31% |
| Vitamin E | 4mg | |
| Vitamin K | 13µg | |
| Calcium | 65mg | 7% |
| Vitamin B9 (Folate) | 40µg | |
| Iron | 2mg | 11% |
| Magnesium | 47mg | 12% |
| Phosphorus | 114mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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