Potato Peas Kurma Recipe

Recipe summary

Suitable for vegans
Category Miscellaneous
Makes n/a
Preparation 10 mins
Cooking 20 mins

Rating: Rated 1 / 5 (1 ratings)

Potato Peas (Pattani) Kurma is a homely recipe and not like the restaurant ones goes well with chapathi, rotis, pooris or even steamed rice.


  • 1 cup peas
  • I onion, finely chopped
  • 2 tsp fennel powder
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3 tbsp oil
  • Coriander leaves for garnish
  • 2 potatoes, diced
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 3 cloves
  • 2 cups water
  • Salt ad required


Stage 1

Soak the red chillies and cashews in hot water for twenty minutes.

Stage 2

Drain the cashews and red chillies and grind them, the coconut, poppy seeds, and ginger with a little water to make a smooth paste.

Stage 3

Fry the whole spices in the three tablespoons of oil until fragrant.

Stage 4

Sauté the onions until golden.

Stage 5

Add the ground paste and fry for three to four minutes.

Stage 6

Add the spice powders and stir well.

Stage 7

Then, add the peas, potatoes, salt and stir.

Stage 8

Pour in the water, stir and pressure cook for three whistles on a high flame.

Stage 9

After three whistles, allow the steam to escape and garnish with coriander leaves.


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paul said:

2nd July 2017 06:50
where are the red chillies and cashews in the list of ingredients, i am disappointed because as a new vegie i was going to subscribe to the mag, i wont bother now.

Recipe author

Added by: Hungryforever
Added on: 6th October 2015

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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