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This was one of my most viewed recipe from my other blog. The 1 st time I ate this kurma was when my best friend made it to me in my kitchen about 6 yrs back. Thanks S for such a wonderful recipe.
You can whip up this dish at anytime because it uses the ingredients which are easily available in our pantry. The thickening agent for this kurma is our own dahi/curd/ yogurt. This potato kurma is a great side for any kind of rice item and is equally delicious with chapathi’s.
- 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-
- 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
- cinnamon stick – 1/2 inch
- 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. You can also cook the potato in the stove top in a pot of boiling water.
- Now take a pan 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, garam masala and salt. Cook till the potato becomes soft and the whole mixture gets little thick. This takes about ten minutes. Once the potato is completely cooked stir in the yogurt (whisk it before adding) . Finally add the coriander leaves, check for the seasoning and the kurma simmer for another five minutes.