Potato Kurma Recipe | Aloo Kurma | Urulaikizhangu Kuruma

Today I am here with Potato kurma recipe. This is a mildly spiced, flavorful coconut based gravy made with potatoes. This kurma can be had with chappathi/ roti, idli and dosa too. I usually prepare kurma for serving with chappathi but sometimes have it with rice too. This flavorful kurma is easy to make and is lip-smacking good. When kurma is prepared with their favorite potato, my kids will finish their plate without any complaints.

Potato Kurma Recipe

This is a flavorful coconut based gravy made with potatoes. This kurma can be had as a side dish for chapathi/ roti, idli or dosa.

Recipe Developed, Cooked and clicked by : Divya Prakash
Published : January 3, 2016
Prep time : 15 mins  Cook time : 20 mins  Total time : 35 mins
Yield : 4-5 servings

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Ingredients :

• Potatoes : 2 - 3 nos (depending on the size)
• Onion : 1 no.
• Tomatoes : 2 nos.
• Oil : 1 tablespoon
• Fennel seeds : 1/2 teaspoon
• Turmeric Powder : 1/4 teaspoon
• Coriander Powder : 2 teaspoons
• Red Chilli Powder : 1 teaspoon
• Salt : as per taste
• Cilantro : to garnish

To grind :

• Grated Coconut : 1/4 cup.
• Garlic : 4-5 cloves
• Ginger : about 2" long piece.
• Pottukadalai / Roasted bengal gram : 2 tablespoons.
• Fennel seeds : 1/2 teaspoon
• Cloves : 4 nos.
• Cinnamon : 1" long piece
• Cardamom : 3 nos.
• Poppy seeds : 1 teaspoon

Instructions :

1. Wash potatoes, peel the skin and dice them into cubes. Similarly finely chop onion and tomatoes and keep it ready
2. Take the ingredients listed under 'to grind' and grind them into fine paste.
3. Heat oil in a pan, add fennel seeds and fry, then add onions and fry till it is slightly golden.
4. Then add chopped tomatoes and cook till tomatoes turn mushy.
5. Now add Turmeric powder, coriander powder and chilli powder, mix well and cook for a minute.
6. Add chopped potatoes, required salt and about 2 cups of water and cover and cook in low heat for about 5 minutes.
7. Then add ground coconut paste, mix well and add water, if required and let it simmer for about 10-12 minutes.
8. Turn off the heat and garnish with cilantro and serve it warm.

Notes :

• Instead of roasted bengal gram, 4-5 whole cashews can be used.
• Adjust chilli powder as per your heat tolerance level.
• The kind of potatoes I used will get cooked easily. So I did not pre-cook them. If you have doubt about it, you can precook the potatoes, till it is half cooked, then dice it and add in step 7 along with ground coconut paste and proceed.
• As pottukadalai is added, there are chances that the gravy might get burnt at the bottom of the pan. So keep an eye.
• Adjust water quantity as per the gravy consistency required. The kurma becomes thick on cooling, so adjust if needed.