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!