Potato Kurma — Korma or Kurma is a mild curry sauce made with coconut cream and nuts. Amma prepares this atleast once a week to go with hot hot fluffy pooris… now i make it for my little family who can hog on potatoes Potato kurma is the most common form of veg kurma which goes with any kind of dish. Very mildly flavored with spices pairs well with Pulao / Biryani/ Chapati / Poori/ Paratha/ Idiyappams / Idli / Dosa…
Aloo Kurma / Potato Korma / Bangaladumpa Kurma / Qorma / Alu Kurma / Potato Coconut Gravy / Chapati side dish / Side dishes / Side dish for roti chapati / Vegetarian side dishes / Gravy recipes / North Indian gravy recipes / Idli dosa side dish / Coconut recipes / coconut gravy / Urulai kizhangu recipes / Urulaikizhangu kurma / Homestyle gravy / Veg side dishes / Vegetarian recipes / Poori Kurma / Poori Side dish
|1 & 1/2 cup (cubes)||Potato (cut them into big cubes)|
|1 cup||Onion (diced)|
|1/2 cup||Tomato (diced)|
|1 (long variety)||Green chili|
|1 teaspoon||Ginger garlic paste|
|1/4 teaspoon||Turmeric powder|
|1 teaspoon||Red chilli powder|
|2 tablespoons||Coriander /dhania powder|
|1 & 1/2 teaspoon||Salt (or to taste)|
|3 tablespoons||Coriander leaves (for garnishing)|
|1 cup||Fresh grated coconut|
|1 teaspoon||Poppy seeds|
|1/4 cup||Water (approx)|
|5 leaves||Curry leaves|
|1/2 teaspoon||Cumin seeds|
|1/2 teaspoon||Fennel seeds|
|2||Cinnamon stick (small)|
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 (bay leaf, cumin seeds, fennel seeds, cloves, cardamom, cinnamon), 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.
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.
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.
Serve hot with choice of paratha / idli /dosa/ chapati/ puri
- 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.
- Serves 4 adults.