- Wash and scrape the skin of the potatoes using a peeler. Cube the potatoes and keep in water. Chop tomato finely and set aside. Transfer grated coconut to a mixie jar. Add 2 to 3 tbsp water and grind to a fine paste and set aside. Heat a pan with ½ tsp oil. Add fennel seeds, chana dal, cloves, cinnamon and garlic. Fry over low flame till the dal turns to golden brown and the aroma of the other spices rise. Transfer to a mixie jar. Add 2 to 3 tbsp water and grind to a fine paste. Set aside. Heat a pan with 2 tsp oil. Add bay leaf, fennel seeds and fry over low flame for 30 seconds or till the aroma rises. Drain the potatoes from the water completely and add it to the pan. Mix well to combine. Add tomato, ½ cup water, turmeric powder and mix well. Close with lid and cook for 3 to 4 mins over medium flame. The potatoes should be ¾th cooked. add 3 tbsp water to the jar, rinse well and add to the pan. Add red chili powder, salt to taste, ½ cup water and mix well to combine. Close with lid and cook for 3 to 4 mins over medium flame. Add paste no-1 which is the coconut paste and mix well. If the mixture is thick, add ¼ to ½ cup water & mix well. Add curry leaf, coriander leaves and mix well. Cover with lid and cook for 1 more min over low flame. Potato kurma is ready to serve.
Potato kurma
#myrecipe
By Shaalini Shaalu
Jan, 19th
565
Servings
4 persons
Cook Time
25 minutes
Ingredients
13
- 15
Ingredients
- Potatoes
- Tomato
- Bay leaf
- Fennel seeds
- Red chilli powder
- Turmeric powder
- Curry leaves
- Coriander
- Salt
- Oil
- Coconut
- Chana dal
- Cinnamon
- Cloves
- Garlic
