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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