Potato kurma for chapathi, puri, dosa, idiyappam and mild rice varieties. Step by step photos for beginners. Easy pressure cooker method.
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I make this kurma for chapathi, puri or even some times for biryani / tomato rice / mild pulao. I wanted to post this recipe last week, but some how could not. Aj always prefers kurma for poori than the usual potato masala. And so this one is very similar to my mixed vegetable kurma. But all potato makes this one really yummy and flavorful!
My notes
Kurma is a south Indian accompaniment made mostly with coconut as base. It is made rich as well as thickened with ingredients like cashews, fried gram dal, khasa kasa (poppy seeds).
Especially, main flavor in kurma are whole spices like cinnamon, clove, cardamom and fennel seeds in south India. In addition, kalpasi (stone flower) is added in some which adds a wonderful aroma to kurma.
Kurma is different from North Indian Khorma in few method as well as ingredients.
Many ingredients can be used to make kurma, simply from tomato to mixed vegetables or any one of it. In this post, we are going to see how to make kurma with potato for chapathi or puri.
Top tip
- I have used cumin seeds for tempering, you can substitute with fennel seeds and skip grinding fennel along coconut.
- 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.
Can this kurma be made in open pot method?
Yes you can do the same in open pot method. First boil potato side by side while you do the other steps in a separate pan/ kadai.
Recipe card
Potato kurma for chapathi
Potato kurma for chapathi, puri, dosa, idiyappam and mild rice varieties. Step by step photos for beginners.
Ingredients
- 3 Potatoes 2 cups
- 1 Onion Large
- 2 Tomatoes
- 2 tablespoon Coriander leaves chopped
- 2 tablespoon Mint leaves chopped
- â…› teaspoon Turmeric powder
- Salt
- 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
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Instructions
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Grind the items under ‘To grind’ table to a smooth paste using little water.
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Heat a small pressure cooker with oil and temper with the items given under the ‘To temper’ table.
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Fry onion till transparent and then add tomatoes, salt and fry till mushy.
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Add chopped coriander and mint leaves. Give it a fry and add the ground paste.
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Tip in turmeric and garam masala powder. Fry for 5 minutes in low flame or till oil separates.
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Add chopped potato and mix well. Fry for a couple of minutes and add required water.
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Check for salt and mix well. Pressure cook for 2 whistles.
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Once pressure releases naturally, give it a mix. Adjust the consistency as needed by adding little more water and give it a boil.
Notes
- 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.
Stepwise photos
1. First, grind the items under ‘To grind’ table to a smooth paste using little water.
2. After that, 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.
3. Following that, add chopped coriander and mint leaves. Give it a fry and add the ground paste, turmeric as well as garam masala powder. Fry for 5 minutes in low flame or till oil separates.
4. 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.
Serve with puri/ pulao/ biryani or even roti /chapati. You can garnish with chopped coriander leaves.
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