How to Make Delicious Pattani Kurma | Green Peas Kurma

Pattani Kurma | Green Peas Kurma 

Doston, aaj hum phir se hazir hain ek aur lazawab dish ke sath jo ki hai Pattani Kurma | Green Peas Kurma. This South Indian delight is a perfect blend of spices and fresh ingredients, making it a cozy, lightly spicy, and satisfying meal. Ideal for busy weeknights, this vegan kurma is quick to prepare, taking just 30 minutes, and is sure to crush even the most ravenous hunger.

About Pattani Kurma

Pattani Kurma, also known as Green Peas Kurma, is a staple in South Indian cuisine. Named after the hero ingredient—green peas, or ‘Pattani’ in Tamil—this recipe is a go-to for both fresh and frozen peas. Whether paired with fluffy poori or steamed rice, this kurma is a homestyle recipe that’s beloved for its rich flavor and creamy texture.

Though the exact origin of this recipe remains a mystery, it has been a cherished dish for over a decade in many households, including mine. Despite the simplicity of the ingredients, this kurma is anything but ordinary. It’s made with a blend of spices, onions, coconut, and cashews, which contribute to its delectable taste.

Ingredients & Substitutions

To make this delicious Pattani Kurma, you’ll need a few key ingredients:

• Green Peas: Use either fresh or frozen peas. If using frozen, there's no need to defrost them.
• Potatoes: Waxy potatoes such as red or Yukon Gold are preferred for their ability to hold their shape. You can omit the potatoes if preferred.
• Spices: Indian ground spices like coriander powder and fennel powder are essential. You can make fennel powder by roasting fennel seeds and grinding them if needed.
• Poppy Seeds: These are used to thicken the gravy. You may skip them if unavailable.
• Coconut: Fresh grated coconut adds a rich flavor, but desiccated coconut is a suitable alternative.
• Cashews: For creaminess without dairy. Blanched almonds can be used instead if preferred.
• Red Chilies: Kashmiri red chilies give the kurma a vibrant color. Substitute with other dry red chilies if needed.

How To Make Pattani Kurma

This vegan kurma comes together quickly with a pressure cooker. Follow these steps for a perfect dish:

1. Prep Ingredients

• Soak Dried Chilies and Cashews: Heat some water, turn off the heat, and soak 2 to 3 dried Kashmiri chilies (seeded) and 6 to 7 whole cashews for 15 to 20 minutes. Drain and set aside.
• Prepare Vegetables: Rinse 1 cup of green peas. Peel and dice 2 medium potatoes or 1 large potato.

2. Make the Kurma Paste

• In a grinder or blender, combine the soaked cashews and red chilies with 2 teaspoons of poppy seeds, 2 tablespoons of fresh grated coconut (or desiccated coconut), and 1 inch of peeled and chopped ginger.
• Add a bit of water to grind into a fine, smooth paste. Set aside.

3. Cook the Kurma

• Heat Oil: In a 3-liter pressure cooker, heat 3 tablespoons of oil on low heat. Add whole spices—1 medium-sized tej patta (bay leaf), 2 to 3 cloves, and a 1-inch cinnamon stick. Sauté until fragrant.
• Sauté Onions: Add 1 medium-sized chopped onion and sauté on medium heat until golden brown.
• Add Kurma Paste: Stir in the prepared kurma paste and cook on medium-low heat for 3 to 4 minutes, until the oil separates from the paste.
• Add Spices: Mix in ½ teaspoon turmeric powder, 1 teaspoon coriander powder, and 2 teaspoons fennel powder. Stir well.
• Add Vegetables: Add the green peas and chopped potatoes. Stir to combine.
• Season & Cook: Add salt to taste and pour in 2 to 2.25 cups of water. Stir and mix well. Close the lid and pressure cook for 2 whistles on medium to high heat, or until the potatoes and peas are tender.

4. Garnish & Serve

• Garnish: Once the pressure releases, open the lid and garnish with fresh coriander leaves.
• Serve: Enjoy the Pattani Kurma hot with roti, chapathi, phulka, paratha, or steamed rice. For a complete meal, pair it with Kerala Parotta or poori.

Expert Tips

• Cut Potatoes Evenly: Ensures even cooking.
• Adjust Spice Level: Add more red chilies or green chilies if you prefer a spicier kurma. Note that green chilies will alter the color of the gravy.
• Coconut Alternatives: Use desiccated coconut or frozen coconut if fresh is unavailable.
• Omit Potatoes: For a lighter dish, use 1.25 to 1.5 cups of green peas instead.
• Thicken or Thin the Gravy: Simmer the kurma without the lid to thicken if too watery. Add water if too thick and simmer further.

This quick and easy Pattani Kurma is not only a delicious addition to your meal rotation but also a testament to the rich flavors of South Indian cuisine. Enjoy the comforting warmth and vibrant taste of this delightful dish!