Potato kurma for chapathi
Potato kurma for chapathi, puri, dosa, idiyappam and mild rice varieties. Step by step photos for beginners.
- 3 Potatoes 2 cups
- 1 Onion Large
- 2 Tomatoes
- 2 tablespoon Coriander leaves chopped
- 2 tablespoon Mint leaves chopped
- ⅛ teaspoon Turmeric powder
- Salt - As needed
- 1 teaspoon Garam masala
- ¼ cup Coconut
- 5 Cashews
- 5 Green chillies
- ½ inch Ginger
- 3 Garlic cloves
- 1 teaspoon Fennel
- 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.