Potato Kurma

- Submitted by Dahlia

(Aloo Korma, Urulaikizhangu Kurma)

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Potato Kurma is one of the easiest types of vegetable kurma that is also loved by all. It is a versatile dish that goes well with almost any tiffin varieties like pri, chapathi, aapam, puttu, idiyappam, idli or dosa. It is even a great combination with ghee rice or pulao. During my childhood dafs, myself and my brother used to wait for days when mom used to make this kurma. It made the main course taste so much better.

This potato kurma can be made in less than 30 minutes from start to finish. It can be easily made during week days. I have shared the recipe of how I make it using pressure cooker. Be sure to try this super easy curry..

Recipe for Potato Kurma

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

• Potatoes - 2
• Onion - 1 (chopped)
• Tomato - 2 (finely chopped)
• Ginger-garlic paste - 1/2 tsp
• Green chili - 1
• Coriander Powder - 1/2 tsp
• Red Chili Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Whole garam masala - (1 cinnamon, 2-3 cloves & 1 bay leaf)
• Cumin Seeds - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp
• Curry leaves - 5
• Cilantro - for garnishing

To Grind

• Grated Coconut - 1 cup
• Fennel seeds - 1/2 tsp
• Poppy Seeds - 1 tsp (or use 5-6 cashews or 1 tbsp roasted gram)

Method

1. Peel the potatoes, wash it and cut into cubes. Chop the onion and tomatoes.
2. Heat oil in a pressure cooker, add the whole garam masala, cumin seeds and curry leaves.
3. Add the onions and green chili, fry till it turns golden brown.
4. Add the ginger garlic paste for another minute.
5. Next add the chopped tomatoes and cook it for 5 minutes. 
6. Now add the cubed potatoes along with red chili powder, coriander powder, turmeric powder and salt. Saute for 1-2 minutes.
7. Add about 1.5 cups water, close the cooker and cook for 2 whistles. Switch off and the let the pressure go down.
8. While the pressure comes down, grind together the grated coconut, fennel seeds and poppy seeds (or cashews) with sufficient water to a smooth paste.
9. Open the cooker, switch on the flame and add this paste to the curry. Let the gravy simmer on medium heat for 5 - 7 minutes until oil floats on top.
10. Garnish with chopped coriander leaves and switch off. 

Variations

• Instead of grinding coconut with poppy seeds, sometimes I like to add 1 cup of thick coconut milk. This type of kurma also tastes yummy.

Serving Potato Kurma

• This curry pairs well with puri, chapati, pulao, appam, idli and dosa.

More Potato Recipes

Aloo Gobi	Potato Stew	Potato Fry	Alu Paratha
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