Potato Kurma – How to make Potato kurma – Aloo kurma recipes – Urulaikizhangu Kurma – உருளைக்கிழங்கு குருமா செய்வது எப்படி? – Poori Kurma – Side dish for Idli dosa Chapati – Korma or Kurma is a mild curry sauce made with coconut cream and nuts. Amma prepares this at least once a week to go with hot hot fluffy pooris… now i make it for my little family who can hog on potatoes. Potato kurma is the most common form of veg kurma which goes with any kind of dish. Very mildly flavored with spices pairs well with Pulao / Biryani/ Chapati / Poori/ Paratha/ Idiyappams / Idli / Dosa…
HOTEL KURMA – Restaurant Style Mixed Vegetable Kurma
Tomato Kurma
Channa Kurma – Kondakadalai Kurma Recipe
Vazhaipoo Kurma – Banana Flower Kuzhambu
Potato Kurma
Ingredients
Temper & Saute
- 3 tbsp Oil
- 2 tbsp Ghee
- 3 small Bay leaf
- 2 small Cinnamon sticks
- 2 each Cardamom
- 5 each Cloves
- 1/2 tsp Fennel seeds
- 1 tsp Cumin seeds
- 5 each Curry leaves
- 1.5 cup Potato cubed (2 large potato)
- 1 cup Onion
- 2 small Green chilli optional
- 1/2 cup Tomato
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 tbsp Coriander powder
- 2 tsp Salt or to taste
- 2 cups Water
- 3 tbsp Coriander leaves for garnish
Blend
- 1 cup Fresh grated coconut
- 5 whole Cashews
- 1 tsp Poppy seeds
- 1/2 cup Water
Instructions
Prep
- Combine all ingredients under blend (cashew, poppy seeds, coconut & water) to a thin consistency and keep it ready.
Method
- Heat oil and ghee in a pressure cooker pan.
- Temper with bay leaf, cinnamon, cardamom, cloves, fennel seeds, cumin seeds and curry leaves.
- Add onions & saute until it turns lightly golden. Add green chillies for extra heat.
- Add in ginger garlic paste and tomatoes. Cook till it turns mushy.
- Add turmeric powder, red chilli powder, coriander powder and salt. Saute until the masala powders cook well. (3 minutes)
- Once the masala thickens, add potato along with water.
- Seal with lid and pressure cooker up to 3 whistles.
- Once the pressure settles, open the cooker and add in the coconut paste.
- Simmer for few minutes garnish with coriander leaves.
- Serve as side for Idli, Dosa, Poori or Chapati!
Vegetable Stew – How to make vegetable stew for appam
Pakoda Kurma – Chettinad Pakoda Kuzhambu
Prep – Grind all ingredients under blend to a thin consistency and keep it ready.
Wash and peel the potatoes, cube them and store in cold water to avoid discoloration. Heat oil and ghee in a pressure cooker and season with all the whole garam masalas…bay leaf, cumin seeds, fennel seeds, cloves, cardamom, cinnamon along with few curry leaves. Add in chopped onions and green chilli, saute until golden. Now add the ginger garlic paste along with tomatoes and cook till it gets mushy.
Add in turmeric , red chilli powder, coriander powder & salt. Fry till all the masala powders cook well or until the oil oozes out.
Now, add cubed potatoes along with 2 cups of water and pressure cook up to 3 hiss and switch off.
Once the pressure settles, carefully open the lid and simmer the gravy over medium flame. Add the coconut paste (dilute with water if its too hard to grind) to the gravy. Let it simmer for few minutes or until the oil separates on top. Switch off and garnish with chopped coriander leaves.
Serve hot with choice of paratha / idli /dosa/ chapati/ puri
Notes
- Pressure cooking is not a must, but makes it easy. You can also cover and cook the potatoes over medium flame and then add the coconut paste or Microwave the potatoes with water for 4 minutes(approx) and add it to the masala.
- Serves 4 adults.
Comments
28 responses to “Potato Kurma – உருளைக்கிழங்கு குருமா”
woww am drooling with this kurma,super recipe pa….
Looks like a tasty recipe…Can I substitute white sesame seeds for the poppy seeds..Is there any other substitute that can be used in its place or can it be optiona?plz guide
…hope the taste doesn’t differ
As always too good.I tried it today. 🙂
Hi mullai, thanks for presenting such a mouth drooling kurma recipe which I’ ve been looking for so long time. Finally got this one. I’ve prepared this as a side dish for Chappati tonight, came out really awesome. Hats off to you mullai…
i tried today, it’s really good with roti
Made this Korma today with Cauliflower, Potato and Red Capsicum. My Kids and wife loved it. Thanks!!
Mullai, i tried this recipe today, it was really wonderful….thanks for it.
I tried today for dinner as side dish with chapathi, also added a few vegetables like cauliflower, carrot, beans and peas and reduced the potato to one medium. Waiting for my husband to come, will taste it and update again.
yummy…tried out this recipe and it was too good….
gr8 recipe mullai..tastes so good ‘n mouth waterin…
Hi Mullai Akka,
Iam planning to make peas pulaov for vege.frnd of ours.
Thought of making this aloo kurma as side..Will this go for peas pulao…As i dnt hav panner..i dnt hav uch options..
Plz suggest me if u hav anyelse in mind..
Have a pleasent and a great day 🙂
Thank u…
rohini
Potato kurma sounds good, throw some more veggies to make it chunkier.. cauliflower, carrots, etc. Onion raita will be one good additional item. Thanks.
Mullai, planning to cook this today. Can I add mushroom in this, will that still tastes good?
Mercy
Mercy, you can follow this recipe for mushroom but pressure cooking will make it too mushy. Just saute the mushrooms and onion,cover and cook for sometimes, then follow the rest. Hope this helps.
i made this kurma for steamed hot idli’s excellent…thanx for ur receipe
nice recipe i tried it came well..
My husband is a fan of this Potato Kurma recipe of urs. Gr8 work, Mullai.
Regards,
Ramya
Hi Mullai,
Excellent recipe. This came out so good. Everyone in the family liked it. Thanks for sharing this with us.
Sandhya, thanks for your kind feedback. The same recipe works good with brinjal, turnip, mixed country vegetables, Kondakadalai etc. Just try with your favorite veggie pick and enjoy.
hello does poppy seeds can be grinded easily? Please let me know if are they any tips to grind it easily
Try soaking poppy seeds in warm water and grind them with other ingredients.
I tried this receipe for Chapathi, it came-out well and the taste was good. In NJ, we will get the small-medium sized potato’s like India. So, i just used 3 nos. As you mentioned, using more potato’s will made the gravy/kurma thick, that’s true. Thanks for your receipe.
wow thanx a lot mullai…recipe came out excellent…
Hi if you got my first e-mail, please disregard this one — I must have hit the wrong key because all of a sudden I was back at my home page.
I love potato kormas and would like to try this recipe as it looks wonderful! Tell me please what is the measurement “no”? I was guessing that it means “number” — but then proportion wise it doesn’t seem correct to have only 1 potato in a potato korma. Thank you very much — Rena
Rena,
You have guessed it right, its number (no) and the proportions are right too. Since you are from US, must be knowing the size a regular potato that you get here. They are pretty much big when compared to the ones you get in India. Moreover, at my place we like our kurma consistency lightly thin, if you wish to have it thick, just increase the count. The reason why I mentioned 1 potato is, mostly potatoes tend to suck all the juice from the kurma, after sometime and you hardly end up having any gravy left, which again will look like coconut potato masala. So, choice is yours.
Hi Mullai,
Nice recipe. It was really good with chapathi. Thanks.
hey thanks for the recipe … its yummmmy!!!!!!!
nice recipe,.. a different taste…