Potato Kurma


potatoes - 1 lb
tomatoes - 2 medium size
green chillies - 4
onion - 1 small chopped
curry leaves
mustard seeds - 1 tsp
cumin seeds - half tsp
red chilli powder - 1 tsp

cur/yogurt - 3 tbsp
corriander - for garnishing
oil - 3 or 4 tbsp

for the masala:

dry grated coconut - 4 tsp
poppy seeds powdered - 2 tsp
cumin powder - half tsp
garam masala powder - half tsp
corriander - fistful of chopped (optional)
onion - 1 small chopped
corriander powder - half tsp
ginger-garlic paste - 1 tsp
grind all these ingredients into a smooth paste.


Boil the potatoes and cut into cubes. If you have patience then just use the raw potatoes instead of these pre-cooked ones.
Take out the puree from the tomatoes. I usually use microwave for tomato puree. Just keep the tomatoes in a bowl with some water for 2-3 minutes in a microwave. Let it rest for sometime, remove the skin of tomatoes and mash the tomatoes.
Heat the oil in a pan, add curry leaves, mustard and cumin for the seasoning. Fry onions till golden brown, slit green chillies and then the wet masala and fry till it leaves oil. Add tomato puree, yogurt, red chilli powder and salt. Use little water if the pan is sticky.
Let it cook for sometime, then add pre-cooked potatoes, add water accordingly and switch the stove to medium flame.
Lastly garnish with corriander serve.

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