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Potato Kurma
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Source: spiceindiaonline.com
| Ingredients: Ingredients-1 1 no Potato 2 nos Onion (diced) 1 no Tomato (diced) 1 no Green chilli | |
| ½ tsp | Ginger garlic paste |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chilli powder |
| 2 tsp | Coriander powder |
| 1 tsp | Salt,, (or to taste) |
| 3 stks Coriander leaves (for garnishing) | |
| 1 tsp | Ghee |
| 3 tsp | Oil |
| Ingredients-2 | |
| 1 cup | Fresh grated coconut |
| 5 nos Cashews | |
| 1 tsp | Poppy seeds |
| ¼ cup | Water,, (approx) |
| Ingredients-3 5 nos Curry leaves 1 no Bay leaf | |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fennel seeds |
2 nos Cloves
2 nos Cardamon
2 nos Cinnamon stick (small)
Instructions:
1. Grind all ingredients from Table -2 to make a thick paste and keep aside. Wash and peel the potatoes, cube them and store in cold water to avoid discoloration. Heat oil and ghee in a pressure cooker and season with all the ingredients from Table-3, fry them for few seconds then add chopped onions and green chilli saute until golden. Now add the ginger garlic paste and fry for few seconds.
2. Add the tomatoes along with turmeric , red chilli powder, coriander powder, salt and cubed potatoes. Fry for few minutes. Now add 2 cups of water and pressure cook up to 2 hiss and switch off.
3. Once the pressure settles, carefully open the lid and simmer the gravy over medium flame. Add the coconut paste (dilute with water if its too hard to grind) to the gravy. Let it simmer for another 5-6 minutes or until the oil separates on top. Switch off and garnish with chopped coriander leaves.
Pressure cooking is not a must, but makes it easy. You can also cover and cook the potatoes over medium flame and then add the coconut paste or Microwave the potatoes with water for 4 minutes(approx) and add it to the masala.
Serving Suggestions:
Serve hot with choice of paratha / idli /dosa/ chapati/ puri.
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