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potato kurma
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5 from 5 votes

Potato kurma for chapathi

Potato kurma for chapathi, puri, dosa, idiyappam and mild rice varieties. Step by step photos for beginners.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 3 Potatoes 2 cups
  • 1 Onion Large
  • 2 Tomatoes
  • 2 tablespoon Coriander leaves chopped
  • 2 tablespoon Mint leaves chopped
  • teaspoon Turmeric powder
  • Salt - As needed
  • 1 teaspoon Garam masala

To grind

  • ¼ cup Coconut
  • 5 Cashews
  • 5 Green chillies
  • ½ inch Ginger
  • 3 Garlic cloves
  • 1 teaspoon Fennel

To temper

  • 1 tablespoon Oil
  • 1 Inch Cinnamon
  • 1 Cardamom
  • 1 Clove
  • 1 teaspoon Cumin seeds
  • 1 Biryani leaf
  • 10 Curry leaves


  • 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.


  • 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.