Potato Peas (Pattani) Kurma is a homely recipe and not like the restaurant ones goes well with chapathi, rotis, pooris or even steamed rice.
INGREDIENTS
- 1 cup peas
- 2 potatoes diced
- 1 onion finely chopped
- 1 tsp coriander powder
- 2 tsp fennel powder
- ½ tsp Turmeric powder
- 1 Bay Leaf
- 3 Cloves
- 1 inch cinnamon stick
- 2 cups Water
- 3 tbsp Oil
- Salt ad required
- leaves Coriander for garnish
To grind
- 2 tsp Poppy seeds
- 2 tbsp Fresh Coconut
- ½ inch Ginger
- 3 Kashmiri red chillies
- 7 whole cashews
INSTRUCTIONS
- Soak the red chillies and cashews in hot water for twenty minutes.
- Drain the cashews and red chillies and grind them, the coconut, poppy seeds, and ginger with a little water to make a smooth paste.
- Fry the whole spices in the three tablespoons of oil until fragrant.
- Sauté the onions until golden.
- Add the ground paste and fry for three to four minutes.
- Add the spice powders and stir well.
- Then, add the peas, potatoes, salt and stir.
- Pour in the water, stir and pressure cook for three whistles on a high flame.
- After three whistles, allow the steam to escape and garnish with coriander leaves.
