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Potato Kurma

Potato kurma is a popular dish in the south of India. It can be made for parties and other get-togethers. It goes very well with vegetable rice or roti.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: ASIA, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Potatoes Peeled, washed and squared
  • 2 Onions chopped
  • 1 Green chilli
  • 160 g of grated coconut
  • ½ Tbsp Poppy seeds
  • 3 cm Ginger grated
  • 4 Garlic pods chopped
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • Salt to taste
  • 1 Tbsp Oil
  • ½ tsp Garam masala
  • 40 g of peas

Method
 

  1. In a pan, dry roast the poppy seeds and grind together the poppy seeds and grated coconut with a little water to a smooth paste.
  2. In a pressure cooker, heat oil and add the onions and fry until brown.
  3. Add turmeric, green chilli, ginger and garlic and fry for a minute.
  4. Add the potatoes and peas with the smooth ground coconut paste, salt and red chilli.
  5. Pressure cook according to your pressure cooker specifications. If not using a pressure cooker, one can cook in a deep bottomed vessel until the potatoes are cooked.
  6. Sprinkle the garam masala after the gravy is pressure cooked.