Potato Kurma Recipe

Potato Kurma is a flavourful tasty gravy made by cooking parboiled potatoes with coconut paste & tempered spices, onion & tomato mix. Potato Kurma is a simple and quick dish that goes well for rotis / phulkas / flavoured rice. How to cook Potato Kurma is posted in this recipe with step by step pictures.
Potato Kurma is a great side dish for Poori,Chapathi, Idli, Dosa etc.But amma usually makes kurma for lunch to pair it up with rice and reserve the leftover for dinner with chapathi/ dosa, so I’ve taken the same ritual too.I wanted to post this potato kurma recipe which amma makes , I made few modifications to her recipe and she was all praises for me when she tasted this kurma 🙂 Even the lil one who is not fond of kurma loved this with dosa.I used my Ultra pressure pan to make this kurma, easy quick and messfree too.

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Potato Kurma

Potato Kurma is a flavourful tasty gravy made by cooking parboiled potatoes with coconut paste & tempered spices, onion & tomato mix. Potato Kurma is a simple and quick dish that goes well for rotis / phulkas / flavoured rice.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 2 potatoes large chopped roughly
• 1 big onion small sized finely chopped
• 1 tomato medium sized finely chopped
• 1 teaspoon red chilli powder
• 1 and 1/2 teaspoon coriander powder
• 1 teaspoon garam masala powder
• coriander leaves to garnish
• salt to taste

To Temper :

• 2 teaspoon oil
• 1 bay leaf
• 2 cloves
• cardamom
• 1/2 inch piece cinnamon

To grind :

• 4 tablespoon coconut
• 3 cashews whole
• 1 green chilli
• 1 teaspoon fennel seeds heaped
• 1 teaspoon poppy seeds
• 1/2 inch piece ginger
• 2 garlic cloves

Instructions

• 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 Potato Kurma with hot phulkas!

Notes

• 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 with time, so adjust consistency accordingly.
• First potatoes will look separate from the gravy once it boils it will blend well.

Nutrition Facts

Potato Kurma

Amount Per Serving (75 g)

Calories 316 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 115mg5%

Potassium 1253mg36%

Carbohydrates 52g17%

Fiber 10g42%

Sugar 7g8%

Protein 7g14%

Vitamin A 820IU16%

Vitamin C 59mg72%

Calcium 99mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Potato Kurma

1. 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.
2. 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.
   
3. 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.
4. Pressure cook for 1 whistle.Once pressure releases, open and coconut paste.
5. 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!

Expert Tips

• 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.