Potato Kurma

This is the thick gravy version of the kurma.

Ingredients:

Potato - 3 (medium-peeled & diced)

Onion - 2 (medium-chopped)

Tomatoes - 2 (medium-chopped)

Garlic - 3 cloves (grated)

Ginger - 1.5 tsp (grated)

Green chillies - 2

Cashewnuts - 2 tbsp (I didn't add them)

Cloves - 2

Cinnamon - 2 inches

Cardamom - 1

Fennel seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Grated coconut - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1 pinch

Salt (to taste)

Oil

Method:

Heat the oil in a pan.

To the oil, add the onion and fry till it changes to a light brown colour.

Add the ginger and garlic & saute for a minute.

Now add the tomatoes till they become mushy.

Meanwhile grind the green chillies, cardamom, cinnamon, cloves, cumin & fennel seeds.

Add the red chilli and turmeric powder & saute.

Now add the potato pieces & ground paste and mix well.

Add required water to the potatoes.

Cover it with a lid till the potatoes are boiled.

Grind the coconut into a paste.

Finally add the coconut paste, mix well and remove from fire.

Serves as a good side dish for idlis, chapathi, rotis, etc...

Recipe source : Chef Jacob's kongu cuisine collection.

Sent off to "RCI-Kongunadu cuisine" hosted by Priya and started by Lakshmi.

Posted in: Kongunadu, Kurma, Potato