Potato Kurma

Last weekend my friend Sandhya made this potato kurma, we ate the kurma with coconut pulav. We used pretty much the same ingredients we used for pulav. So, it was easy prepping the ingredients. I really liked the flavor of the spices and yogurt together. A nice compliment for a rich coconut pulav.

Potato kurma can also be eaten with chapathi, puri, paratha and I guess even dosa.

This is my entry to Vaishali’s Jihva for Potato.

Recipe:

• Small white baby potato- 6 (you can use any kind of potato, depending
upon the size adjust the number of potatoes you need)
• Medium onion- 1
• Green chilies- 2
• Medium tomatoes – 2 to 3
• Ginger garlic paste- ½ tsp
• Garam masala- 1/4th to ½ tsp
• Cloves- 2
• Cardamom- 2
• Whole black pepper- 4
• ½ inch cinnamon stick
• Small bay leaves- 2
• Yogurt- ½ cup
• coriander leaves (chopped finely)

I put my potatoes in a corning bowl, cover it with a plate and cook it in microwave till its half done. It took about four minutes for my potatoes to be half way done in the microwave. I generally do this because it significantly reduces the cooking time. Then peel them and cut to small pieces.

Now take a pot add few teaspoons of oil, bay leaves, cinnamon stick, cloves, cardamom and black pepper. Fry for few seconds then add the green chili, onion and cook till the onion becomes soft. Now add the ginger garlic paste. After a minute add the tomato and cook till they become nice and soft.

Now add the potato with garam masala and salt. Cook till the potato becomes soft and the whole mixture becomes little thick. This takes about ten minutes, at this point stir in the yogurt (wisk it before adding) with coriander leaves. Let it simmer for another five minutes and turn the stove off. Taste and re-season accordingly.

Recipe: Sandhya

---

Possibly related posts: (automatically generated)

• Aloo & methi curry(potato,fenugreek curry)
• Herbed Summer Squash and Potato Torte with Parmesan Recipe at Epicurious.com