Potato Kurma is a great side dish for Poori,Chapathi, Idli, Dosa etc.But amma usually makes kurma for lunch to pair it up with rice and reserve the leftover for dinner with chapathi/ dosa, so I've taken the same ritual too.I wanted to post this potato kurma recipe which amma makes , I made few modifications to her recipe and she was all praises for me when she tasted this kurma :) Even the lil one who is not fond of kurma loved this with dosa.
I used my Ultra pressure pan to make this kurma, easy quick and messfree too.
Potato Kurma Recipe
Preparation Time:5 minutes | Cooking Time : 20 mins | Serves:3
Potatoes - 2 large chopped roughly
Big Onion - 1 small sized finely chopped
Tomato - 1 medium sized finely chopped
Red Chilli Powder - 1 tsp
Coriander powder - 1 and 1/2 tsp
Garam Masala powder - 1 tsp
Coriander leaves - just to garnish
Salt - to taste
Recipe Category: Side dish | Recipe Cuisine: South Indian
Oil - 2 tsp
Bay leaf - 1
Cardamom - 2
Cinnamon - 1/2 inch piece
To grind to a paste:
Coconut - 4 tbsp
Cashews - 3 whole
Green Chilli -1
Fennel Seeds - 1 heaped tsp
Poppy Seeds - 1 tsp
Ginger - 1/2 inch piece
Garlic - 2 cloves
- Grind the ingredients listed under 'to grind' with little water to a smooth paste,Set aside.Peel the skin from potatoes,chop them roughly and keep immersed in water after rinsing.
- In a pressure pan, heat oil - add the items listed under 'to temper' let it splutter.Then add onion saute till it becomes transparent then add tomatoes and saute till mushy and raw smell leaves.
- Then add red chilli,coriander and garam masala powders.Add potatoes and saute for 2mins until the masalas blend well.Add required salt.Then add 2 cups of water.
- Pressure cook for 1 whistle.Once pressure releases, open and coconut paste.
- Let it simmer for a while till oil seperates, this may takes atleast 10-12mins.Finally garnish with coriander leaves and switch off.
Serve with hot phulkas!
- Make sure raw smell of tomatoes leave, add potatoes only after that.
- Let the kurma boil well after coconut paste is added else the raw smell will retain.
- This kurma becomes thick, so adjust consistency accordingly.
- First potatoes will look seperate from the gravy once it boils it will blend well.
Labels: Kurma Recipes, sidedish for chapathi, sidedish for poori, Sidedish for Roti