First a good news to share with you all that my Spicy Mushroom Masala recipe got featured in Yummly. The Indian Food rocks and always will, at least for me. Hope you all had a great week end too. With the mercury level increasing day by day I honestly do not feel like standing in the kitchen next to a hot stove in the name of cooking. But still you do need food for sustenance. With this finger licking kurma I would once again like to profess my undying love for Chettinad cuisine.
Chettinad Potato Kurma
You’ll need:
- Potatoes, big – 4
- Onion, medium – 2
- Bay leaf – 1
- Cinnamon – 1 inch stick
- Cloves – 2
- Turmeric powder – 1/2 tsp
- Curry leaves – 1 sprig
- Coriander leaves – 2 tbsp
- Salt – to taste
- Oil / Ghee – 2 tbsp + 2 tsp
For the Spice Paste:
- Fresh grated coconut – 1/4 cup
- Ginger – 1 inch piece
- Garlic – 3 pods
- cashew nuts – 4
- Poppy seeds – 2 tsp
- Coriander seeds – 1 tsp
- Fennel seeds – 2 tsp
- Whole red chillies – 7-8
- Roasted Bengal Gram / Pottu kadalai – 1 tsp
Method:
Wash and pressure cook potatoes with the skin and cook for 2-3 whistles. Remove the skin and cube them. Keep aside. Soak the cashew nuts and poppy seeds in little warm water for 1/2 hour. Chop the onions finely.
Heat a pan with 2 tsp of oil and add coriander seeds, fennel seeds, red chillies and toss over medium flame will they are well roasted. In a mixie jar place these roasted spices, soaked cashew nuts, poppy seeds, roasted bengal gram / pottu kaldalai, gigner, garlic, grated coconut and grind to a fine paste using little water and keep aside.
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Heat a pan with 2 tbsp of oil / ghee. Season with bay leaf, cloves, cinnamon, curry leaf and roast for a minute. Add onions and sauté till pink. Add the ground paste and cook over low heat while stirring continuously for 2-3 mins.
Add the cubed potatoes, turmeric powder, salt, enough water to the consistency you prefer (approx. 1-1 1/2 cups) and mix well. Cover the pan and let it cook for 5-7 mins over low flame. Give a mix once in the middle. Add a little more water if the kurma is very thick.
Garnish with coriander leaves and serve hot with rotis/chappathis or any pulao rice.
Notes:
- Adjust the whole red chillies as per your spice requirement.
- You can either cube the potatoes or crumble them and add to the kurma.
- Using ghee instead of oil will increase the flavor factor or use half the quantity of each.
- Soaking cashews and poppy seeds will ensure that they get ground finely.
congrats…this kurma looks lip smacking n delicious
spicy and delicious kurma 🙂
COngrats on the feature 🙂 lovely yummy kurma !
wow…lovely korma…simple and easy to make
I am a potato lover. Kurma looks spicy and yummy..
Cuisine Delights
My Monthly Event – Spotlight : “Healthy Breakfast Ideas”.
My MIL makes this Kurma… love the finger licking goodness in it…
Ongoing Event : Toddler Breakfast/Dinner
this looks superb and its like mouthwatering.
Hema’s Adugemane
looks good. Love the flavours.
congrats……on the recipe bing featured!…..love these potatoes.
Yummy curry.
Agree with you..Indian food rocks !
Can’t survive without it.
Congratulations Radhika!
Potato kurma looks totally awesome.
congrats for the appreciation your recipe received!!well deserved…
loved your potato kurma ,very delicious, creamy and so flavourful..
Anjana
Kurma looks awesome, spicy and flavorful masala..
Nice recipe and looks delish
so colourful and tempting…
congrats and the kurma looks delicious !
Congratulations on being featured, the korma looks delicious
wow delicious kurma,luks so tempting and yummy…
Rich and tempting the way a chettinad preparation should be..Loved the recipe.
Congrats dear…potato kurma looks so tempting and delicious…love to have with rotis….loved the last click….
congrats on getting featured … kurma looks yummy !!!!
Congrats on getting featured. The kuruma looks so yummy
Congratulations on your feature! This looks so delicious…love the flavors!
Looks delicious as do all the recipes on this blog
curry looks delicious, love it
Creamy and delicious Kurma
missed all your posts radhi.. and all of them look so delish loving this one kuruma reminds me of amma s kuruma
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