I used my Ultra pressure pan to make this kurma, easy quick and messfree too.
Potato Kurma Recipe
Recipe Category: Side dish | Recipe Cuisine: South Indian
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
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.