Potato Kurma recipe with video. This vegan, creamy kurma tastes delicious when served with poori, chapthis or dosa. It goes well when served as a side dish with any pulao varieties also.
This happens to be my mil’s signature kurma recipe that both my boys love so much.
So whenever they visit her, this one is on repeat and they eat it with everything and anything. I loved eating it with idiyappams as well.
Though the process may sound a bit tedious because we are making 2 different pastes to add to the kurma, all the spices are the usual ones that we add while making kurma and the only thing is we are adding an extra step.
Potato Kurma Recipe Video:
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What else can I add instead of potatoes?
Instead of potatoes, you can also use vazhakkai (plantain) in its place and serve it as a side dish with rice.
Our Favorite Video:
And as in mixed vegetable kurma, you can also add other veggies or just a handful of fresh or frozen peas and make it with 2 main ingredients.
How else to enhance the flavor and aroma?
Though this potato kurma happens to be both vegan and gluten free, you can make it rich by using ghee instead of just oil and if you still wish to keep it vegan, use coconut oil which will make it even more aromatic.
While making the coconut paste, along with grated coconut you can add a tsp of poppy seeds and 1/8 cup of cashew nuts soaked in water for half hour which will make the kurma more creamier and taste more nuttier.
Looking for more Kurma Recipes which can also be served as a side dish with chapathis then check out,
Potato Kurma recipe details below:
Potato Kurma
Ingredients
- 250 gms Potatoes
- 1 tomato
- 1 Bay leaf
- 1/4 tsp Fennel seeds
- 1-1/2 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 sprig Curry Leaf
- 2 tbsp Coriander leaves finely chopped
- Salt to taste
- 2 tsp Oil
For Paste no-1:
- 3 tbsp Coconut freshly grated
For Paste no-2:
- 1/2 tsp Fennel Seeds
- 1 tbsp Chana Dal
- 3 Cloves
- 1 inch Cinnamon stick
- 6 to 8 nos Garlic
- 1/2 tsp Oil
Instructions
Preparation:
- Wash and scrape the skin of the potatoes using a peeler.
- Cube the potatoes and keep immersed in water to prevent darkening.
- Chop tomato finely and set aside.
For Paste no-1:
- Transfer grated coconut to a mixie jar.
- Add 2 to 3 tbsp water and grind to a fine paste and set aside.
For Paste no-2:
- Heat a pan with 1/2 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.
To make potato kurma:
- 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, 1/2 cup water, turmeric powder and mix well.
- Close with lid and cook for 3 to 4 mins over medium flame.
- The potatoes should be 3/4th cooked.
- Add paste no-2, add 3 tbsp water to the jar, rinse well and add to the pan.
- Add red chili powder, salt to taste, 1/2 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 1/4 to 1/2 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.
- Serve piping hot with poori, chapthis or pulao.
Video
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