Pattani Kurma Green Peas Curry Sanjeev Kapoor Khazana

Of the various ways in which kurmas are made, this one made with fresh peas cooked in coconut milk and with a flavour of curry leaves is an interesting South Indian kurma version.

PATTANI KURMA

Ingredients

1 cups fresh green peas
1 large onion, chopped
1 large tomato, chopped
2-3 green chillies, slit
tsp turmeric powder
tsp red chilli powder
2 tsps coriander powder
1 tsp fennel seeds
10-15 curry leaves
Tempering
2 tbsps oil
1 tsp fennel seeds
2 green chillies, chopped
10-15 curry leaves
1 medium onion, chopped
1 tbsp ginger-garlic paste
Salt to taste
tsp red chilli powder
tsp turmeric powder
1 tsp coriander powder
1 medium tomato, chopped
cup coconut milk
2-3 tbsps chopped fresh coriander leaves
Coriander sprig for garnish
Chapati for serving

Method

1. In a pressure cooker add green peas, onion, tomato, green chilli, turmeric powder, red chilli powder, coriander powder, fennel seeds, curry leaves and 1 cups water. Cover and cook on medium heat till pressure is released twice. Switch off the heat and let the pressure settle down.
2. Heat oil in a pan, add fennel seeds, green chillies, curry leaves and saut for 1-2 minutes.
3. Add onion and saut till golden brown. Add ginger-garlic paste and saut for 2-3 minutes.
4. Add tomato and salt, cook till soft and pulpy. Add red chilli powder, turmeric powder and coriander powder. Saut for a minute.
5. Add the green peas and cup water, let it come to a boil. Adjust salt, add coconut milk and coriander, cook for 2-3 minutes.
6. Transfer in a serving bowl, garnish with a coriander sprig and serve hot with chapatis.

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