Pattani Kurma | Green Peas Kurma
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (13)

Pattani Kurma | Green Peas Kurma

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 11%
CARBS 24G42% OF CAL
6G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 14G54% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A South Indian curried vegetable gravy with green peas and potatoes in a coconut and spice sauce. Served with flatbread or rice.

mainindiancurrydairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup green peas ((pattani or matar) - fresh or frozen)
  • 1 potato (- extra large or 2 medium potatoes - peeled and diced)
  • 1 onion (- medium size, finely chopped or ½ cup finely chopped onions)
  • 1 teaspoon coriander powder
  • 2 teaspoon fennel powder (* check notes)
  • ½ teaspoon turmeric powder
  • 1 tej patta ((Indian bay leaf) - medium-sized)
  • 2 to 3 cloves
  • 1 inch cinnamon
  • 2 to 2.25 cups water (or add as required)
  • 3 tablespoons oil
  • salt ( as required)
  • 1 to 2 tablespoons coriander leaves (- chopped, for garnish)
  • 2 teaspoons poppy seeds ((khus khus))
  • 2 tablespoons coconut (- fresh, grated or 2 tablespoons unsweetened desiccated coconut)
  • 1 inch ginger (- peeled and chopped)
  • 2 to 3 kashmiri red chilies (or 1 to 2 dry red chilies - seeds removed)
  • 6 to 7 cashews (- whole)
PREP
20M
SODIUM
209MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.