Go Back
+ servings
A copper bowl is with potato kurma and placed it on the table.
Print Recipe
5 from 5 votes

Potato Kurma For Chapathi, Biryani, Poori

I find Potato kurma to be a perfect side dish not only for rotis but also for steamed sona masoori rice, jeera rice, and also naan.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 188kcal

Ingredients

Instructions

  • For the quick and easy method first, peel the skin of the potatoes. And cook them in a pressure cooker for up to 2 whistles. Or cook the potatoes on the stovetop until it is soft.
    4-5 red potatoes
  • Once the potatoes are cooked, place them on a plate. Let it cool down before dicing them into cubes.
  • Blend the grated coconuts, coriander seeds, saunf, cinnamon, black pepper, and soaked cashews (soaked in warm water for 10 minutes to soften) with ½ cup of water. Blend to a smooth paste consistency and place it aside.
    1 teaspoon saunf/fennel seeds, 1½ teaspoon coriander seeds, 6 whole black pepper, ½ inch cinnamon stick, 1¼ cup grated coconuts, 6-8 whole cashews
  • Place a steel or nonstick pan over medium flame on a stovetop.
  • Add 1 tablespoon oil (coconut or olive oil) and the oil heats up, add cumin seeds.
    1 tablespoon cooking oil, ½ teaspoon cumin seeds
  • When cumin seeds start to sizzle, add grated ginger and chopped garlic and saute it for a minute.
    ½ inch ginger grated, 2 garlic cloves chopped
  • Now, add chopped or sliced onions and saute until they turn translucent.
    1 onion chopped
  • Add tomato paste and 3 tablespoons of water and stir well.
    1½ tablespoon tomato paste
  • Add red chili powder, turmeric powder, and garam masala powder, and continue to stir well. Simmer down the flame to a low setting and let the curry flavors cook a little. Keep it on low flame until the raw smell disappears.
    ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon Garam Masala Powder
  • Next, add the blended paste and mix well.
  • Now, the gravy starts to thicken. Add ½ cup - ¾ cups of water as per your preference to get a perfect consistency.
  • Cook for another 1-2 minutes on medium flame add the cubed potatoes and mix well
  • Simmer for 2 minutes and switch off the heat. Garnish with coriander leaves.
    1 tablespoon chopped Cilantro for garnish
  • Potato kurma is ready to serve with rice, puri, chapathi, or naan!

Notes

  • If you don't like to add or use any potatoes, substitute that with other vegetables like cauliflower, carrots and make it a vegetable kurma instead of potato kurma.
  • Substituting canned coconut milk instead of grated coconuts is a faster way to get a creamy base.
  • Substituting cashews with other nuts like almonds and poppy seeds if that suits your taste better.
  • I used tomato paste instead of that you are welcome to use chopped tomatoes. 2 chopped tomatoes is probably equivalent to a teaspoon of tomato paste. 
  • Always use fresh spices to make the dish flavorful and aromatic.
  • Make sure the grated coconut and cashews are ground into a smooth paste. Adding a little bit of water will ease the grinding process.
  • You could also cook the potatoes in an Instant pot instead of a pressure cooker or a stovetop and pressure cook them for 6-8 minutes.
  • If you want to make your recipe even richer and flavorful, add poppy seeds (one tablespoon) or basil seeds to the coconut spice mix before blending.
  • Use ginger garlic paste instead for grated ginger and garlic.
  • The addition of whole spices compared to the powders can make a big difference. Whole spices offer the full spectrum of flavor from the spices. If you don't find any, use powders like coriander powder instead of seeds.
  • You can prepare this kurma with little or no oil when you saute the ingredients. 
  • Adding bay leaf adds a new dimension to the flavor if that interests you. 

Nutrition

Calories: 188kcal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 93mg | Potassium: 1055mg | Fiber: 4g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg