Potato Kurma Recipe
Potato Kurma is a mildly spiced and flavorful South Indian gravy that goes really well with soft phulkas, rotis, or even mild pulao. It has a soft, creamy texture with chunky potatoes soaked in masala and coconut paste. This is one of the easiest kurma recipes that you can try at home.
Servings2 people
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 ½ 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
- ½ inch piece cinnamon
To grind :
- 4 tablespoon coconut
- 3 cashews
- 1 green chilli
- 1 heaped teaspoon fennel seeds
- 1 teaspoon poppy seeds
- ½ 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 chili, coriander and garam masala powders. Add potatoes and saute for 2 minutes 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 separates, this may takes at least 10-12 minutes.
- Finally garnish with coriander leaves and switch off.
- Serve Potato Kurma with hot phulkas!
Notes
- Tempering – Use whole spices like cloves and cinnamon. It gives depth to the gravy right from the start.
- Chopping – Rough chop potatoes so they don’t break fully after pressure cooking. Small cubes may melt into the gravy.
- Coconut paste – Don’t add the coconut paste before pressure cooking. Add only after and boil well for taste.
- Grinding – Grind the coconut mixture smooth using very little water. Too much water will make kurma thin.
- Simmering – Let it simmer well after adding coconut paste. Kurma should slightly thicken and release oil on top.
Nutrition Facts
Potato Kurma Recipe
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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!