Pattani Kurma
Pattani Kurma, a south Indian green peas curry is a fantastic side dish for Chapatis, Poori or rice. Peas cooked with potatoes in a coconut curry base can not go wrong.
Servings: 6
Calories: 144kcal
Equipment
- 1 six quart Instant Pot
- 1 high speed blender
Ingredients
For the spice paste
- 3 tbsp desiccated coconut shredded und unsweetened
- 1 tsp poppy seeds
- 1 black stone flower Dagad Phool/ Kalpasi - you need just 1 small piece here
- ⅛ cup mint leaves
- 2 tbsp cilantro chopped
- 2 green chilis
- ½ tsp whole black peppercorns
- ½ tsp fennel seeds
- 10 cashews
- ½ cup yogurt whisked to smooth
- Salt to taste
Vegetables
- 1 cup onions finely chopped
- ¾ cup green tomatoes roughly quartered
- 2 cups green peas both fresh and frozen green peas work here
- 100 grams potatoes peeled and quartered- I used 2 medium sized potatoes
Other Ingredients
- 1 tbsp peanut oil or any vegetable oil
- 1 bay leaf
- ½ tsp fennel seeds
- ¼ tsp cumin seeds
- ½ tsp mustard seeds
- 2 cloves
- ½ inch cinnamon stick broken into pieces
- 2 green cardamoms
- 2.5 cups water
Instructions
- To a blender, add all the ingredients required for the spice paste. Blend this to a smooth paste and set aside.
- Prep and assemble the other ingredients.
- Insert the inner pot into the Instant Pot, plug in and PRESS SAUTE on NORMAL mode for 10 minutes.
- Add oil to the inner pot and wait for the display to read HOT.
- Now, add the whole spices to the inner pot and wait for them to splutter. Some people refer to this step as blooming the spices. This helps unlock the flavors.
- Next, add chopped onions and saute them for 1 to 2 minutes until they turn pink and soft.
- Once the onions have cooked, add the tomatoes, give a quick stir and saute for just 30 to 45 seconds. Since we are pressure cooking, you do not have to worry about them being uncooked eventually.
- Now, add the green peas, peeled and cubed potatoes along with the ground paste. Rinse your blender with 1.5 cups of water and add this to the inner pot. Stir and scrape the bottom of the pot to deglaze.
- Press CANCEL. Ensure that the sealing ring has been fitted properly onto the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
- Press PRESSURE COOK and set it to HIGH PRESSURE for 5 minutes.
- Allow the cooking cycle to complete.
- Do a careful and gradual QUICK PRESSURE RELEASE by turning the VALVE to VENTING 10 minutes after the cooking cycle has completed.
- Open the lid, stir everything once or twice. Press CANCEL.
- Now press SAUTE on NORMAL mode for 2 minutes and allow the Kurma to simmer for 2 minutes.
- Finish with a garnish of chopped cilantro. Serve hot.
Notes
We add potatoes to this Kurma to give it body and volume. You can skip them entirely and add another 1cup green peas here.
Make this in the Instant Pot or in a regular stove top pressure cooker. A 3 quart or 6 quart Instant Pot or a deep 3 liter pressure cooker is ideal for this recipe.
To make it in a regular stove top pressure cooker, follow all the steps mentioned here and pressure cook for 2 whistles. Allow the pressure to release naturally. Open the lid when done, stir well and garnish with cilantro.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 362mg | Fiber: 6g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 2mg
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