Potato kurma is a rich and flavorful side dish for pulao or biryani varieties. You may also serve it with hot idli, dosai and even with roti. I learned this recipe from one of our friends, she prepares this kurma as a side dish for pulao and biryani, serves it along with some raita.
Serves 4 to 5
- 2 no’s – Potato (medium sized)
- 3/4 cup – Coconut grated or cut
- 1 no – Bay leaf for tempering
- 1 pinch – Asafoetida
- 1 tbsp – Coriander leaves chopped
- 1 tbsp – Oil for tempering
- Salt to taste
- 1 tsp – Oil
- 1 no – Onion (sliced)
- 2 clove – Garlic chopped
- 1/4 inch – Ginger chopped
- 1 or 2 no’s – Green chillies (as needed)
- 1 tsp – Roasted bengal gram
- 1/4 tsp – Cumin seeds
- 1/4 tsp – Fennel seeds
- 1/4 tsp – Poppy seeds
- 1/2 tsp – Peppercorns
- 1 no – Clove
- 1 small piece – Cinnamon
- 1 no – Cardamom
- 1/4 cup – Coconut pieces or grated
- Wash, cut and pressure cook potatoes for upto 1 whistle or until cooked. Allow them to cool completely and chop them into big chunks. Keep it aside.
- Grind 3/4 cup of coconut to a fine paste and squeeze out the milk, discard the rest and set the milk aside.
- Heat oil in a pan, add onion, ginger garlic, green chillies, followed by items given in the list for grinding, saute until they are slightly browned. Allow them to cool and grind it to a very fine paste. Set it aside.
- Add oil in the same pan, season it with bay leaf and a pinch of asafoetida, followed by ground masala puree, saute for 1 or 2 minutes.
- Now add chopped potatoes along with required salt and 1/4 to 1/2 cup of water, cook for 5 minutes.
- Finally add coconut milk and continue to cook until you reach the desired consistency. Garnish with coriander leaves and serve it with any pulao or rice of your choice.
- Potatoes should not get mashed up while cooking. Cook just perfect enough to cut.
- You may increase or decrease number of green chillies as per your spice level.
- Onion masala should be ground to a very fine paste.