Padhuskitchen


Potato Kurma Recipe-Potato Korma for Chapati

by 34 Comments

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


Potato Kurma for Chapati
Prep Time:15 minutes
Cook time: 30 minutes
Serves: 4
By Padhu Sankar

Ingredients needed

Potato – 3-4
Onion -2
Tomato – 1 big
Green chillies -2
Turmeric powder -1/4 tsp
Sambar powder -2 tsp
Garam masala powder -1/2 tsp
Salt as required

For grinding

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

 Preparation

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.

Method

Heat oil in a pressure pan, add fennel seeds, cloves, bay leaf and saute for a second.

potato-kurma-1

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.

potato kurma-2

After frying the masala paste for a few seconds, add chopped potatoes, needed salt, 1 cup of water and mix well.

potato kurma-3

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.

potato kurma-4

Note 
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.

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Related posts:

Rasam recipes-South Indian rasam recipes-Rasam varieties
Chutney recipes - Chutney varieties - Thuvaiyal- thogayal varieties
Mysore Rasam
Kheer recipes-Payasam Varieties




Reader Interactions

Comments

  14. R.Ramakrishnan

    Dear Padhu
    I use a Canon Powershot which is 6 years old and doesn't have SLR feature. My daughter has recently bought a new camera with SLR features. Shall check with her for suggestions and revert.
    Regards Ram

    Reply

  28. KamalaPavan Dasika

    Hello Paddu,

    Ever since I tasted the koorma at Sharvana Bhavan, I have been looking for a recipe to replicate that taste at home. I came across your blog for the first time yesterday and tried this recipe. This has been the best koorma I have ever made and tastes very similat to what we tasted at Sharvana Bhavan.

    Thank you so much for sharing this recipe and now that my connoisseur husband liked your recipe, I can not wait to try other recipes from your blog.

    Reply

  30. aparna mohan

    Hi padhu mam! Saturday was my son'bday. I tried ur potato kurma recipe for the party as the side dish for veg biriyani. It came out really well. Every1 appreciated me for the dish. I owe all the appreciation to u. Thanks for the gr8 recipe.Thanks a lot.

    Reply

  32. Unknown

    This is one awesome dish…I like to do again and again…I have tried a version without the onions and still tastes equally good…. thanks a ton for sharing

    Reply

  33. B. srividya

    Hi mam I saw your recipes and tried also. My husband and daughter liked all the recipes. Prepared aloo korma in your style. The taste was awesome

    Reply

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