Potato Kurma Aloo Kurma Food

POTATO KURMA (ALOO KURMA)

Steps:

• To make the kurma paste, add grated coconut and poppy seeds (or cashews) to a grinder jar. Pour little water and make a fine paste. Or If you want to use yogurt, add it to a bowl and whisk well with a fork. Keep this aside.
• If using yogurt, you need to add the diced potatoes to a pot and cover them partially with water. Cook until 90% done. Skip this step if using coconut.

POTATO KORMA RECIPE

Steps:

• Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
• Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
• Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts. Reduce heat, add the ground paste and garam masala powder and combine.
• Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
• Remove lid and simmer till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

INDIAN POTATOES - ALOO KURMA

Steps:

• Put oil into skillet and add mustard and cumin seeds. When they start to sputter, add onion, garlic and ginger. Saute until golden brown, about 5 minutes.
• Add tomatoes and peas and cook until tomatoes are cooked.
• Add potatoes, salt, red chile powder, coconut powder, turmeric and garam masala. Add 1/4 c water. Cook, covered, over med heat until potatoes are cooked through, stirring occasionally, about 10-15 minutes.
• Serve, sprinkled with cilantro leaves as garnish.