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 :
Prep time : Cook time : Total time :
Yield : 4-5 servings
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 :
- Wash potatoes, peel the skin and dice them into cubes. Similarly finely chop onion and tomatoes and keep it ready
- Take the ingredients listed under 'to grind' and grind them into fine paste.
- Heat oil in a pan, add fennel seeds and fry, then add onions and fry till it is slightly golden.
- Then add chopped tomatoes and cook till tomatoes turn mushy.
- Now add Turmeric powder, coriander powder and chilli powder, mix well and cook for a minute.
- Add chopped potatoes, required salt and about 2 cups of water and cover and cook in low heat for about 5 minutes.
- Then add ground coconut paste, mix well and add water, if required and let it simmer for about 10-12 minutes.
- 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.
Looks so yummy
ReplyDeleteThat is a delicious curry and is so apt with chapathis...
ReplyDeleteKorma looks so yum! perfect combo
ReplyDeletePerfect chapathi curry. Love it
ReplyDeleteAwesome recipe.. Chapathi and korma is so tempting
ReplyDelete