Potato Kurma
Potato Kurma, Cubed Potatoes are cooked with Coconut-nuts based gravy and served as an accompaniment for Roti/Naan. Quick ,easy and tasty side dish.
Servings: 4 people
Calories: 300kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 4-5 Potato Peeled and Cubed
- 2 tablespoon Green Peas
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Salt Adjust as Needed
- 1 teaspoon Coriander Powder
- 1 Onion Finely Chopped
- 2 Tomato Roughly chopped
- 1 Green Chili
- 2 tablespoon Coriander Leaves
For Grinding
- 3 tablespoon Grated Coconut
- 1 tablespoon Poppy Seeds
- 1 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)
- 2 Garlic cloves
- 1 inch Ginger
- 1 teaspoon Fennel Seeds
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 Bay Leaf
- ½ inch Cinnamon Stick
- 2 Cloves
Instructions
- Take the grinding ingredients in the mixer and grind it to a smooth paste and set it aside. Heat oil in a pan, add baby leaf, cinnamon stick, cloves and saute it for couple of seconds. Then add cumin seeds and allow it to crackle
- Add chopped green chilli and finely chopped onions and saute them till the onions are nicely sauted and becomes golden brown. Then, we add chopped tomatoes and saute the tomatoes till they are mushy
- When the tomatoes are nicely mushy, add the ground masala paste and saute the masala paste for 2-3 minutes.
- Then, add the chopped potatoes along with turmeric powder, salt, red chilli powder and coriander powder and mix well. Then add green peas and give everything a good mix
- Take everything in a vessel and add 1 cup of water and keep the vessel inside the pressure cooker and pressure cook it allowing it for 2-3 whistles. After the pressure is fully released, take out the vessel, give the kurma is a good mix and then finally garnish with chopped coriander leaves
- Now, the tasty Potato Kurma is now ready to serve!!!
Video
Nutrition
Serving: 150g | Calories: 300kcal | Carbohydrates: 60g | Protein: 6g | Fat: 10g