
Potato Kurma is a flavorful and mildly spiced South indian gravy made with boiled potatoes and a rich coconut-based masala. It is normally served with chapati, puri, or dosa in South indian homes and eating places. This kurma is creamy, fragrant, and full of comforting flavors.
Elements:
For the masala paste:
Grated coconut – ½ cup
Fennel seeds – 1 tsp
Poppy seeds – 1 tsp (non-obligatory)
inexperienced chillies – 2
Ginger – 1 inch
Garlic – 4 cloves
Roasted gram dal (pottukadalai) – 1 tbsp
Water – as needed to grind
For the kurma:
Boiled potatoes – 3 medium (peeled and kind of mashed)
Onion – 1 massive (thinly sliced)
Tomato – 1 medium (chopped)
Curry leaves – a spray
Mustard seeds – 1 tsp
Fennel seeds – ½ tsp
Cloves – 2
Cinnamon – 1 small stick
Bay leaf – 1
Turmeric powder – ¼ tsp
Salt – to taste
Water – 1.5 to 2 cups
Oil – 2 tbsp
Coriander leaves – for garnish
Technique:
1. Grind the Masala: combo all the masala ingredients to a easy paste the usage of little water. Set aside.
2. Tempering: heat oil in a pan. Add mustard seeds, fennel seeds, cloves, cinnamon, and bay leaf. Sauté till fragrant.
3. Upload curry leaves and sliced onions. Sauté till translucent. Upload tomatoes and cook dinner till gentle.
4. Add turmeric and salt. Blend properly.
5. Add the floor masala and sauté for 2–3 minutes until the uncooked odor disappears.
6. Add mashed potatoes and water. Mix and simmer for 7–8 minutes.
7. Alter consistency. Garnish with coriander leaves.
Serving idea:
Serve warm with chapati, poori, dosa, or even idiyappam. This potato kurma is comforting, mildly spiced, and best for any South Indian-fashion meal.
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