Potato Kurma Recipe | How to Make Potato Kurma | Startup Cooking

 POTATO KURMA RECIPE | 

STARTUP COOKING

Potato Kurma  is a popular  Indian side dish for poori and chapathi. It is a very versatile dish that goes as a delicious side dish for many breakfast items. This dish  tastes best when served with hot chapathi, poori, idli, dosa and idiyappam. It is a must try vegetarian recipe for all the potato lovers. 

Potato Kurma is also known as Urulai Kizhangu kuruma in Tamil which is a mixture of boiled potatoes, onion, tomatoes, green chillies, curry leaves, spices and coconut paste, which is absolutely delicious and fully flavored with fennel seeds and cinnamon stick. Also, this kurma has mildly spiced but tastes amazing. Adjust spice level according to your taste. In Indian cuisine, there are many different versions of kurma and this is one among them.

Potatoes are rich in carbohydrates, good source of fibre and its naturally gluten free and also its incredibly filling. This side dish is great for everyday breakfast, special occasions, festivals, pot lucks or any get-together. The great aspect of this potato kurma is high customizable to suit your taste. Follow my step by step photo recipe to prepare Potato Kurma. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR POTATO KURMA

Coarse      : Breakfast / Dinner - Side dish

Cuisine     : Indian

Author      : Jayashree Karthik

Prep Time : 10 min

Cook Time : 20 min

Total Time : 30 min

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INGREDIENTS

To Grind

• 1/2 cup grated coconut

• 4 garlic

• 1 inch ginger

• 1 tsp fennel seeds

• 1 tbsp fried gram dal

• 1 inch cinnamon stick

For Potato Kurma

• 2 tbsp sesame oil

• 1/2 tsp mustard seeds

• 1 large onion - thinly sliced

• 3 green chilli - slitted

• 1 tomato - chopped

• 1 spring curry leaves

• 1 tbsp mint leaves

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder - i used spicy variety

• 4 medium sized potato - peeled and chopped

• water - as needed

• salt to taste

• 2 tbsp lemon juice - optional

• 1/4 cup coriander leaves - for garnish

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PROCEDURE

• in the mixer jar, add grated coconut, ginger, garlic, fennel seeds, fried gram dal and cinnamon stick

• add little water and grind to a smooth paste and set aside

• heat oil in the pressure cooker and temper with mustard seeds

• add thinly sliced onion and slit green chillies

• saute well for 3-4 minutes in medium flame or until it turns translucent

• then, add chopped tomatoes, curry leaves, mint leaves, turmeric powder and red chilli powder

• mix well and cook the tomatoes for 2-3 minutes or until the raw smell of spices goes

• now add chopped potatoes and mix well and allow the spices to coat on all the potatoes

• add ground coconut masala paste and mix well

• cook for 2-3 minutes in medium flame and then add enough water and salt

• mix well and close with lid

• pressure cook for 3 whistle and then switch off the flame

• once the pressure subsides naturally, open the cooker and add lemon juice and chopped coriander leaves

• mix well and serve hot with idli, dosa, idiyappam, chapathi or poori

• Enjoy!

NOTES

• adjust spice level according to your taste
• add more or less water to the kurma depending on the consistency you prefer
• mint leaves adds an excellent flavor to this kurma and also dont add too much
• don't add more garlic to this recipe, it may smell very different

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POTATO KURMA WITH STEP BY STEP PHOTO RECIPE

in the mixer jar, add grated coconut, garlic, ginger, fried gram dal, fennel seeds and cinnamon stick

add little water and grind to a smooth paste

heat oil in the pressure cooker pan and temper with mustard seeds

add thinly sliced onion and green chilli

saute well until it turns transparent

add chopped tomato, curry leaves, mint leaves, turmeric powder and red chilli powder

cook the tomatoes until it turns mushy

add chopped potatoes

mix well with the spices and cook for 1-2 minute

add ground masala paste

mix well and cook for 2 minutes in medium flame

add water and salt

mix well and pressure cook for 3 whistle

once the pressure subsides down naturally, open the cooker and add lemon juice (if you like)

transfer to the serving bowl

serve with idli, dosa, chapathi, poori or idiyappam