This Potato kurma is very simple and straightforward. Made in South Indian style with onion, tomato, potato, and coconut paste. Best for family dinner and for the party. The cooking time is less than 30 minutes from the start to finish.
'One-pot meal' is famous everywhere, so can I call this as 'one-pot side'. This recipe is very easy to make and not with long listing ingredients. It made me humming while cooking as there is no tiring job of doing the dishes tonight.
Why we love this recipe?
This spicy potato kurma recipe helped us a special dinner tonight. The aroma from this kurma made everyone in our family to be in the kitchen n waiting for their dinner.
Here, I need to mention that the reaction from my family members was overwhelming. As if they are eating this side dish for the first time. Though I make this very often, my family loves it every time I make it.
Just like milk and eggs, potatoes are available throughout the year in all the seasons. So you need different varieties of recipes to make use of a single vegetable. And no wonder to turn into your exotic everyday dish.
The same ingredients on the same process may also taste different with every single change in the treatment so this potato kurma recipe has no fancy ingredients or fancy processes another simple
The great advantage of this recipe is that you can manipulate and multiply the number of ingredients to match the serving size. Here, I need to say that this recipe is perfect for the party and the large crowd.
What is kurma?
Gravy made with onion, tomato, and the special ingredient the coconut the ground coconut paste. South Indians we call the gravy as kurma.
Kurma can be made with potatoes, cauliflower, green peas, mixed vegetables, and also chicken.
This dish is clearly tasty and delicious. Where all you can make it in less than 30 minutes. Perfect to be served with rice, for Roti, or for biryani.
How to make potato kurma?
In a pan, add a tablespoon of cooking oil, followed by a small cinnamon stick, clove, and cardamom. Cook until they turn golden brown in color.
Then add finely chopped onion, and fry until it becomes translucent. Add a pinch of salt while sauteing the onion. This helps the onion to cook evenly.
Then add finely chopped tomato. Continue to cook it until the tomato becomes mushy. You can also throw a pinch of salt with tomato to get it cooked fast and even.
Then combine red chili powder, coriander powder, turmeric powder. Saute for a minute in a slower flame.
Then stir well with a cup of water and bring it to boil.
Once the masala in the gravy gets cooked add cooked and cubed potatoes.
Allow the gravy to cook for 3-5 minutes.
Then combine the quarter cup of ground coconut. Bring again to boil.
Switch off the flame. Transfer it to a serving bowl.
Garnish it with fresh cilantro.
- The main secret of this recipe is cooking tomato and onion.
- Cook the onion in the sufficient cooking oil. Start with lesser oil, and you may add it once the onion starts getting cooked.
- A medium flame is perfect for cooking the masala, add a quarter teaspoon of salt while cooking it. This enhances the flavor of the Masala which also allows it to cook evenly and perfectly.
- This kurma is best to serve for Dosa, for Chapathi, for puri, etc.
- For variations, add vegetables like peas, cauliflower. This makes the dish colorful and delicious.
The recipe FAQs
Yes, of course, you can cook it without the coconut. The coconut added here to increase the thickness of the gravy and also gives a creamy texture.
A great substitute for ground coconut is ground cashew paste. This also gives the thickness and richness of the dish.
You may also add fresh cream to give the creamy flavor.
Yes. Tomatoes are added for the sourness and thickness.
Instead of tomato, you may add a teaspoon of lemon juice or amchur powder(dry mango powder) just before switching off the flame.
This is perfect for roti, rice, biryani, poori, or for chapathi.
And for almost all the main dishes South India.
If you're planning to serve this South Indian potato kurma for the party, then add 2 tablespoon of fresh cream before serving. This makes it creamier and richer.
You may add green peas, cauliflower, carrot, etc along with the potato.
Printable recipe card
- 2 tablespoon vegetable oil
- 1 inch cinnamon stick
- 1 clove
- 1 cardamom
- ½ cup onion chopped
- 1 cup tomato roughly chopped
- 1 teaspoon red chili powder / cayenne pepper
- ⅔ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 4 cups water
- 1 teaspoon salt or as required
- 2 potatoes peel and cut into bite-size cubes
- ¼ cup coconut ground/coconut milk
- 2 tablespoon cilantro chopped
- Over medium heat, heat vegetable oil in a pan.
- Add cinnamon stick, clove, cardamom.
- Fry them until it becomes golden brown.
- Now add onion. And cook in medium flame till it becomes pink.
- Then add chopped tomato. Cook it until it becomes mushy.
- Add red chili powder, coriander powder, turmeric powder. Cook for a minute.
- Add water, salt, and potato.
- Allow it to cook for 12 minutes, or until the potato is fork-tender.
- Finally add ground coconut or coconut milk.
- Turn to low heat and cook for 5 minutes.
- Switch off the heat.
- Garnish with fresh cilantro and serve hot.
Do check out another recipe for chicken kurma, here in PepperBowl.