Ingredients needed Potato – 3-4 Onion -2 Tomato – 1 big Green chillies -2 Turmeric powder -1/4 tsp Sambar powder -2 tsp Garam masala powder -1/2 tsp Salt as required For grinding Grated coconut -1/4 cup Chutney kadalai /fried gram – 1 tbsp Sombu/ fennel seeds/Saunf -1 tsp Pepper -1/4 tsp Kasa kasa – 1 tsp (khus khus) Ginger – 1 inch piece Garlic -2-3 cloves For the seasoning Oil -2 tbsp Fennel seeds/sombu – 3/4 tsp Cloves – 2 Bay leaf – 1 Preparation Grind the ingredients given for grinding to a fine paste. Cut onions and tomatoes finely and slit green chillies. Wash, peel the skin and cut potatoes into medium sized cubes. Method Heat oil in a pressure pan, add fennel seeds, cloves, bay leaf and saute for a second.
After frying the masala paste for a few seconds, add chopped potatoes, needed salt, 1 cup of water and mix well.
Pressure cook for 2-3 whistles. Once the pressure subsides, open the pan, mix it well and garnish with finely chopped coriander leaves. Tasty potato kurma is ready to be served with any Indian flat bread.
Note You can adjust the water according to the consistency preferred. Tips for beginners Do not add tomatoes until the onions become golden brown and also so not add water without cooking the tomatoes. If you like this recipe then please take a moment to like us on Facebook or follow me on Twitter or join me on Google plus to keep up to date with Padhuskitchen. Read More
