Potato Kurma is a fantastic side dish for chapati, poori or any Indian flat bread. It is also very easy to prepare. It is a versatile dish that goes well even with ghee rice, peas pulao and many other flavored rice as well. Today let us learn how to make potato kurma following our step by step easy potato kurma recipe.
Potato Kurma for Chapati
Prep Time:15 minutes
Cook time: 30 minutes
By Padhu Sankar
Potato - 3-4
Tomato - 1 big
Green chillies -2
Turmeric powder -1/4 tsp
Sambar powder -2 tsp
Garam masala powder -1/2 tsp
Salt as required
Grated coconut -1/4 cup
Chutney kadalai /fried gram - 1 tbsp
Sombu/ fennel seeds/Saunf -1 tsp
Pepper -1/4 tsp
Kasa kasa - 1 tsp (khus khus)
Ginger - 1 inch piece
Garlic -2-3 cloves
For the seasoning
Oil -2 tbsp
Fennel seeds/sombu - 3/4 tsp
Cloves - 2
Bay leaf - 1
Grind the ingredients given for grinding to a fine paste.
Cut onions and tomatoes finely and slit green chillies.
Wash, peel the skin and cut potatoes into medium sized cubes.
Heat oil in a pressure pan, add fennel seeds, cloves, bay leaf and saute for a second.
When fennel seeds splutter, add onions, green chilles and saute till onions turn golden brown.(do not add tomatoes without frying the onions well)
Add tomatoes, turmeric powder, sambar powder, garam masala and cook till tomatoes become mushy.
Add the ground masala paste and cook for a few more minutes.
After frying the masala paste for a few seconds, add chopped potatoes, needed salt, 1 cup of water and mix well.
Pressure cook for 2-3 whistles. Once the pressure subsides, open the pan, mix it well and garnish with finely chopped coriander leaves. Tasty potato kurma is ready to be served with any Indian flat bread.
You can adjust the water according to the consistency preferred.
Tips for beginners
Do not add tomatoes until the onions become golden brown and also so not add water without cooking the tomatoes.
If you like this recipe then please take a moment to like us on Facebook or follow me on Twitter or join me on Google plus to keep up to date with Padhuskitchen.