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Potato Kurma
Simple homestyle potato gravy in coconut sauce.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, dinner, Main Course
Cuisine:
Indian, tamil nadu
Keyword:
aloo, chapati side gravy, potato kurma, side dish, urulaikizhangu
Servings:
4
Author:
Mullai Madavan
Equipment
Pressure cooker
Ingredients
Temper & Saute
3
tbsp
Oil
2
tbsp
Ghee
3
small
Bay leaf
2
small
Cinnamon sticks
2
each
Cardamom
5
each
Cloves
1/2
tsp
Fennel seeds
1
tsp
Cumin seeds
5
each
Curry leaves
1.5
cup
Potato
cubed (2 large potato)
1
cup
Onion
2
small
Green chilli
optional
1/2
cup
Tomato
1
tbsp
Ginger Garlic Paste
1/2
tsp
Turmeric powder
1
tsp
Red Chilli powder
2
tbsp
Coriander powder
2
tsp
Salt
or to taste
2
cups
Water
3
tbsp
Coriander leaves
for garnish
Blend
1
cup
Fresh grated coconut
5
whole
Cashews
1
tsp
Poppy seeds
1/2
cup
Water
Instructions
Prep
Combine all ingredients under blend (cashew, poppy seeds, coconut & water) to a thin consistency and keep it ready.
Method
Heat oil and ghee in a pressure cooker pan.
Temper with bay leaf, cinnamon, cardamom, cloves, fennel seeds, cumin seeds and curry leaves.
Add onions & saute until it turns lightly golden. Add green chillies for extra heat.
Add in ginger garlic paste and tomatoes. Cook till it turns mushy.
Add turmeric powder, red chilli powder, coriander powder and salt. Saute until the masala powders cook well. (3 minutes)
Once the masala thickens, add potato along with water.
Seal with lid and pressure cooker up to 3 whistles.
Once the pressure settles, open the cooker and add in the coconut paste.
Simmer for few minutes garnish with coriander leaves.
Serve as side for Idli, Dosa, Poori or Chapati!