Potato Kurma Recipe – Potato Kurma For Poori, Chapathi

Potato kurma @ Aloo kurma is a delicious South Indian style side dish for chapathi and poori, dosa too. Many readers who had tried my Saravana bhavan style veg kurma requested me to share potato kurma recipe. Usually in Tamil nadu, Potato masala is the most common side dish for poori. Its our family favorite too. So most of the time, I make urulaikizhangu masala. But sometimes I make this potato gravy for chapathi. Last weekend I made puri along with this kurma for our breakfast just for posting this recipe in my space.Its a very simple South Indian style potato kurma that can be made easily in a pressure cooker. We all love this a lot. I personally like to have potato kurma with dosa as well. Friends, do try this easy yet yummy side dish for poori and share your feedback with me. If you are looking for a no grind potato kurma without coconut, do check out this recipe. Its a very old post.So pictures are not that good. Soon I will try to update that post with a video. Now lets see how to make this South Indian Potato kurma for poori and chapathi with step by step pictures and video !

Potato kurma for poori, roti

How to make potato kurma - South Indian style potato kurma for poori and roti

Cuisine: Indian

Category: Side dish for poori

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Potato - 2 nos Big onion - 1 no Tomato - 1 no  Curry leaves - Few Turmeric powder - 1/8 tsp Mint leaves – 1 tbsp (chopped) Garam masala powder – 1/2 tsp (optional) Cooking oil - 2 tbsp Bay leaf – 1 no Salt & water - as needed To grind Grated coconut - 3 tbsp Green chilli - 2 nos ( use 4 for more spicy taste) Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Ginger & Garlic paste - 1/2 tsp Fennel seeds – 1/2 tsp Cashew nuts - 3 nos

METHOD

Wash and peel the skin of potato.Chop into small pieces and set aside. Chop onion, tomato and keep aside. Grind all the ingredients given under “ To Grind” to a smooth paste.Keep it aside.  In a pressure cooker base, heat oil and saute a bay leaf. Add onions, curry leaves and saute till transparent. Now add tomato pieces and saute until mushy. Add the potato cubes, ground masala paste, chopped mint leaves and saute for a minute. Add turmeric powder, salt and mix well. Wash the mixie jar with 1/4 cup water. Add it Saute the mixture till raw smell leaves.. Lastly add 1 cup of water and  1/2 tsp of garam masala powder ( If  using) mix well.   Pressure cook in very low flame for 2 whistles or in high flame for 4-5 whistles. Open the lid after the steam is released. Mix well and add some water if the kurma is too thick. Boil for a minute and serve with poori or roti. Enjoy !

Note

Adjust the quantity of green chilli as per your taste buds. You can use 1 tsp of red chilli powder instead of green chillies. Adding garam masala powder is optional. For variations, saute the whole spices along with bay leaf instead of grinding them. It gives a different flavor. Finally garnish with coriander leaves if you like. As I din’t have the stock, I couldn’t use it.

Try this easy, one pot potato kurma recipe to relish with poori and chapathi !

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