Potato kurma for chapathi, puri, dosa, idiyappam and mild rice varieties. Step by step photos for beginners. Easy pressure cooker method.
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I make this kurma for chapathi, puri or even some times for biryani / tomato rice / mild pulao. I wanted to post this recipe last week, but some how could not. Aj always prefers kurma for poori than the usual potato masala. And so this one is very similar to my mixed vegetable kurma. But all potato makes this one really yummy and flavorful!
My notes
Kurma is a south Indian accompaniment made mostly with coconut as base. It is made rich as well as thickened with ingredients like cashews, fried gram dal, khasa kasa (poppy seeds).
Especially, main flavor in kurma are whole spices like cinnamon, clove, cardamom and fennel seeds in south India. In addition, kalpasi (stone flower) is added in some which adds a wonderful aroma to kurma.
Kurma is different from North Indian Khorma in few method as well as ingredients.
Many ingredients can be used to make kurma, simply from tomato to mixed vegetables or any one of it. In this post, we are going to see how to make kurma with potato for chapathi or puri.
Top tip
- I have used cumin seeds for tempering, you can substitute with fennel seeds and skip grinding fennel along coconut.
- Mint adds an excellent flavor to kurma, make sure to not over do it.
- After adding ground paste, make sure to stir often as it will get stuck to bottom and get burnt.
- Do not add more garlic in the recipe as it may smell different.
- If you do not have tomato, skip it or reduce to one and just give a squirt of lemon juice after switching off the stove.
Can this kurma be made in open pot method?
Yes you can do the same in open pot method. First boil potato side by side while you do the other steps in a separate pan/ kadai.
Recipe card
Potato kurma for chapathi
Ingredients
- 3 Potatoes 2 cups
- 1 Onion Large
- 2 Tomatoes
- 2 tbsp Coriander leaves chopped
- 2 tbsp Mint leaves chopped
- ⅛ tsp Turmeric powder
- Salt – As needed
- 1 tsp Garam masala
To grind
- ¼ cup Coconut
- 5 Cashews
- 5 Green chillies
- ½ inch Ginger
- 3 Garlic cloves
- 1 tsp Fennel
To temper
- 1 tbsp Oil
- 1 Inch Cinnamon
- 1 Cardamom
- 1 Clove
- 1 tsp Cumin seeds
- 1 Biryani leaf
- 10 Curry leaves
Instructions
- Grind the items under ‘To grind’ table to a smooth paste using little water.
- Heat a small pressure cooker with oil and temper with the items given under the ‘To temper’ table.
- Fry onion till transparent and then add tomatoes, salt and fry till mushy.
- Add chopped coriander and mint leaves. Give it a fry and add the ground paste.
- Tip in turmeric and garam masala powder. Fry for 5 minutes in low flame or till oil separates.
- Add chopped potato and mix well. Fry for a couple of minutes and add required water.
- Check for salt and mix well. Pressure cook for 2 whistles.
- Once pressure releases naturally, give it a mix. Adjust the consistency as needed by adding little more water and give it a boil.
Notes
- I have used cumin seeds for tempering, you can substitute with fennel seeds and skip grinding it in coconut masala.
- Mint adds an excellent flavor to kurma, make sure to not over do it.
- After adding ground paste, make sure to stir often as it will get stuck to bottom and get burnt.
- Do not add more garlic in the recipe as it may smell different.
- If you do not have tomato, skip it or reduce to one and just give a squirt of lemon juice after switching off the stove.
Stepwise photos
1. First, grind the items under ‘To grind’ table to a smooth paste using little water.
2. After that, heat a small pressure cooker with oil and temper with the items given under the ‘To temper’ table. Fry onion till transparent and then add tomatoes, salt and fry till mushy.
3. Following that, add chopped coriander and mint leaves. Give it a fry and add the ground paste, turmeric as well as garam masala powder. Fry for 5 minutes in low flame or till oil separates.
4. Add chopped potato and mix well. Fry for a couple of minutes and add required water. Check for salt and mix well. Pressure cook for 2 whistles.
Serve with puri/ pulao/ biryani or even roti /chapati. You can garnish with chopped coriander leaves.
Kurma looks inviting Raks.
Vardhini
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Looks delicious and rich, will try your version, we love potatoes in any form 🙂
delicious and colourful kurma…
looks so inviting! it should pair well with chapathi and dosa too!
I like poori masala or mix veg kurma or sagu wid poori..I like this potato kurma wid ghee rice especially…looks delicious n yumm
Simply yummy looking kurma. Wonderfully prepared.
Deepa
Hamaree Rasoi
Potatoes can never go wrong,be it in masala or kurma.Lovely combo.
simple and delicious 🙂
yummy korma
I love to have tat puri with this kurma. Must be yummy.. Superb 🙂
Very flavorful kurma, and great combo for poori
delicious dear….i too make it in a similar way
Yummy kurma recipe…looks tempting and delicious..nice clicks.
looks so spicy and delicious..perfect combo..
looks very delicious… Nice combination
Great-secret-of-life.blogspot.com
potato curry looks very delicious
the kurma looks very inviting.Nice masala with the potatoes will make a wonderful combo meal with poori.
Inviting kurma,yum
I always like potato kurma as a side for poori..Your look perfect and yummy…
Ultimate combo, inviting.
Lovely kurma, great combo with puris…looks inviting!
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Great combo for puri. Nicely done !!
Inviting kurma. Perfect for puri & chapathi too.
http://www.indianrecipecorner.com
Very inviting, looks scrumptious kurma.
superb recipe. can u please tell me the recipe for garam masala. thanks in advance.
i prepared today as per the instruction .. wow .. super .. 🙂 thanks
boiled potato??????????????????
No pre boiling of potatoes
I tried this yesterday… My hubby likes it very much…
hi i tried today its yummy….. my son[ old 14 months] he loves this taste soo much….. after 2weeks, he eat well thank you so much….
I tried this Kurma it came out well….Thanks for the easy receipes you post..
Hey tried this recipe and its easy to prepare n delicious.
Now trying again at mums place .. Thanks
Thank you very much for the recipe.
It came very good and we liked it very much.
Tried the dish today (Added mutter also for the kids) and it came out very well. The kids loved the dish. Thanks!
Hey !:D
I tried your recipe and it came out wonderfully. Didn't take much time and tasted awesome. Thanks!:)
very nice
I tried this yesterday night.Its too good
looks nice…and very tasty also….
looking nice……….and very tasty also
veryyyyyyyyyyyyyyyyyyyyy yummy… u takes place main role in my kitchen .. u r leading as a friend in kitchen…..loved ur blog very much raks and cookery items.. all r simple one it doesnt take so much of time ….. but sambhar only not working well for me wat can i do something s missing n my sambhar taste.. am not able to find wat it is???
very yummy i cooked and tasted…. raks u place main role in my kitchen ….. but sambhar only prblm… wat shall i do????
Thank you 🙂
What problem do you face ? If you are more specific, then I could help you.
This recipe looks yummy. I don't like mint leaves. Will it be good if I avoid using mint leaves?
Yes you can add coriander leaves.
Tasted like hotel kurma.. we loved it a looootttt !!!!
Hi can I use coconut powder instead of fresh coconut to grind? I'm out of fresh coconut unfortunately.
You mean desiccated coconut? Yes you can.buy not coconut milk powder
I tried this recipe for dinner. It came out really well:)
Thanks a lot for your feedback 🙂
Tried it many times. Never disappointed me. Thanks raks.