Potato Peas Kurma / Pattani UrulaiKilangu Kuruma

Potato Peas Kurma / Pattani urulai Kuruma

Recipe Cuisine: Indian  |  Recipe Category: Veg |  Prep Time: 10 mins   |  Cook time: 15 mins

Ingredients

• Fresh Peas- 1 Cup 
• Potato - 5 to 6 nos
• Chopped Onion- 1/2 Cup
• Tomato - 2 (Chopped)
• Red Chilli Powder - 1 tsp
• Garam Masala - 1 tsp
• Coriander Powder - 1 tsp
• Ginger Garlic paste - 1 tsp
• Bay leaf - 1
• Cloves - 2
• Cinnamon Stick - 1 Small
• Salt - As needed
• Oil - As needed
• Curry leaves- 1 Spring
• Coriander leaves - As needed

To Grind 

• Grated Coconut - 1/2 cup
• Cashews - 3
• Fennel Seeds - 1 tsp

Method:

Step 1:

• Peel the skin of the Potato and cut into medium size pieces. Keep Aside.
• Take a mixer, Add grated coconut, cashews, Fennel seeds, some water, Grind it as a fine paste. Keep aside.

Step 2:

• Heat oil in a cooker, Add Bay leaf, Cloves, Cinnamon stick, Curry leaves one by one allow it to sizzle.
• Add Chopped onion, Fry until it turns golden, Add Ginger garlic paste, mix well until the raw smell goes up.
• Add chopped tomato, mash well. Add peas, Potato in it, Mix well.
• Add Red chili powder, Garam Masala, Coriander Powder, Salt in it, Mix well. 
• Now add Grinded coconut paste in it, Mix well, Add needed Water, Pressure cook for 3 whistles in a medium flame.
• Open the pressure cooker, If it is watery, then simmer till the gravy thickens a bit.
• Garnish with coriander leaves. Serve hot with rice, chapati, poori, paratha.... 

Notes

• You can use Dried peas instead of  fresh peas, But for using dried peas, you have to soak it for minimum 4 hrs before cooking. 
• You can also add green chilies instead of Red chili powder. But it should be grinded along with the coconut.