Go Back
Pattani kurma served with crispy puffed poori on a steel plate with fresh coriander garnish
Indian Recipes Today

Pattani Kurma Recipe (Green Peas Kurma)

This Pattani Kurma is a creamy South Indian curry made with fresh green peas, potatoes, coconut, cashews, and whole spices. Ready in just 20 minutes, this easy one-whistle pressure cooker recipe pairs perfectly with poori, chapati, dosa, appam, idiyappam, and even ghee rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: south indian
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the Kurma
  • 1 tbsp cold-pressed coconut oil
  • 4 green cardamom pods
  • 3 cloves
  • 1 cinnamon stick
  • ½ tsp fennel seeds
  • 1 large onion finely sliced
  • 3 green chillies slit
  • 1 sprig curry leaves
  • 1 tbsp fresh ginger garlic paste
  • 1 medium tomato roughly chopped
  • 1 cup fresh green peas
  • 1 large potato peeled and diced (about 1 cup)
  • Salt to taste
  • ½ cup water
  • 2 tbsp coriander leaves chopped
To Grind
  • 2 tbsp fresh grated coconut
  • 1 tbsp poppy seeds khas khas, soaked for 10 minutes
  • 10 cashew nuts soaked for 10 minutes
  • ½ cup water

Equipment

  • Pressure Cooker
  • Mixer Grinder / Blender

Method
 

  1. Heat coconut oil in a pressure cooker. Add cardamom, cloves, cinnamon, and fennel seeds. Sauté until fragrant.
  2. Add sliced onion, green chillies, and curry leaves. Cook until the onions turn translucent.
  3. Stir in the ginger garlic paste and sauté until the raw smell disappears.
  4. Add the chopped tomato, green peas, potato, salt, and ½ cup water. Close the lid and pressure cook for 1 whistle.
  5. Meanwhile, grind the grated coconut, soaked poppy seeds, soaked cashews, and ½ cup water into a smooth paste.
  6. Once the pressure releases naturally, open the cooker and stir in the prepared coconut paste.
  7. Simmer on medium heat for about 5 minutes, stirring occasionally.
  8. Garnish with chopped coriander leaves and serve hot.

Notes

Fresh green peas give the best flavour, but frozen or soaked and cooked dried peas can also be used.
Cold-pressed coconut oil gives the kurma a wonderful homemade South Indian aroma.
Freshly ground homemade ginger garlic paste gives the kurma a better flavour and aroma.