POTATO PEAS KURMA / URULAI PATTANI KURMA

Potato Peas Kurma / Urulai Pattani Kurma is a popular recipe made with a base curry of coconut and other spices. Best to be served with Roti, Poori, Steamed rice, idli or dosai. 

Also, see other recipes 

SPICY PEAS CURRY / SPICY PATTANI CURRY

Dhaba Style Aloo Bhindi Sabzi 

Vegetable Sabzi 

Servings: 2  Category: Main Course Cuisine: Indian

Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins

Ingredients : 

• 1 Cup Soaked White Peas 
• 1 Diced Potato 
• 1 Chopped Onion 
• 1 Roughly Chopped Tomato 
• 3 Cloves 
• 1 Cinnamon Stick 
• 1 Bay Leaf 
• 2 Green Cardamom 
• 1/2 Teaspoon Turmeric Powder 
• 1/2 Tablespoon Chilli Powder 
• Salt for Taste 
• Chopped Coriander Leaves for Garnish 
• 2 Tablespoon Coconut Oil  

For Coconut Paste : 

• 1/2 Cup Grated Coconut 
• 3 Garlic Pods 
• 1/2 Inch Fresh Ginger
• 1/2 Tablespoon Fennel Seeds 
• 3 Cashew nuts 
• 5 Green Chillies 

To make Potato Peas Kurma / Urulai Pattani Kurma at  home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. In a mixer, add grated coconut, ginger, garlic, fennel seeds, green chilli and cashew nut 
   
   
   
   
   
   
    
2. Grind into a coarse paste with little water and keep aside 
   
3. In a pressure cooker, temper cinnamon stick, cloves, bay leaf and green cardamom in coconut oil 
   
4. Add chopped onion and roast for until soft 
   
5. Add roughly chopped tomato and cook for 2-3 minutes 
   
6. Add turmeric powder and chilli powder 
   
7. Once the raw smell disappears, add salt 
   
8. Add the coconut paste to the onion-tomato mixture 
   
9. Add 1 cup of water to the curry, mix well and bring to boil for 2-3 minutes 
   
10. Add soaked peas and diced potato 
    
11. Pressure cook for 3 whistles 
12. Garnish with coriander leaves 
    
13. Serve hot