Potato kurma is a traditional south indian side dish cherished for its wealthy, mildly spiced coconut-primarily based gravy and gentle potatoes. It pairs wonderfully with poori and chapathi, making each meal hearty and flavorful. This kurma is simple to put together, makes use of easy components, and is a superb manner to add a creamy texture on your meal.


 elements:


 three medium potatoes, peeled and cubed

 1 large onion, finely sliced

 1 tomato, chopped

 1 cup fresh grated coconut or frozen grated coconut

 2 inexperienced chilies

 1 tbsp poppy seeds

 1 tsp fennel seeds

 1-inch piece ginger

 1 tsp turmeric powder

 1 tsp coriander powder

 1 tsp garam masala or kurma masala

 2 tbsp oil

 1 tsp mustard seeds

 some curry leaves

 salt to taste

 1½ cups water

 sparkling coriander leaves for garnish


 instructions:


1. Prepare kurma paste:

   grind grated coconut, inexperienced chilies, poppy seeds, fennel seeds, and ginger with a touch water right into a smooth paste.


2. Prepare dinner potatoes:

   warmth oil in a pan, upload mustard seeds and curry leaves. Once they splutter, sauté onions until translucent. Add turmeric and coriander powders, then add chopped tomatoes and cook dinner till gentle.


3. Add potatoes and spice:

   add the cubed potatoes and salt. Stir nicely and cook for two-3 mins.


4. Upload kurma paste and water:

   blend in the floor coconut paste along side 1½ cups water. Stir well.


5.simmer:

   cover and cook dinner on low warmness until potatoes are soft and the gravy thickens, about 15 minutes.


6. Finish:

   upload garam masala or kurma masala and mix gently. Cook for every other 2 minutes.


7. Garnish and serve:

   garnish with sparkling coriander leaves and serve hot with poori or chapathi.




This potato kurma is creamy, flavorful, and perfect for pairing with tender chapathis or crispy pooris, making it a fave at any south indian meal.


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Balasahana Suresh

03/08/2025 03:49 PM