This Potato kurma is straightforward. Made in South Indian style with onion, tomato, potato, and coconut paste. Best for family dinner and 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 'one-pot side.' This recipe is straightforward to make and does not have long listing ingredients. It hummed me while cooking, as doing the dishes tonight is no tiring job.
Why do we love this recipe?
This spicy potato kurma recipe helped us with a special dinner tonight. The aroma from this kurma made everyone in our family be in the kitchen and waiting for their dinner.
Here, I need to mention that the reaction from my family members was overwhelming, as if they were eating this side dish for the first time. Though I make this very often, my family loves it every time I make it.
Like milk and eggs, potatoes are available throughout the year in all seasons. So you need different recipe varieties to use a single vegetable.
The same ingredients in 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 is made with onion, tomato, and the special ingredient, the coconut, the ground coconut paste. South Indians, we call the dressing kurma.
Kurma can be made with potatoes, cauliflower, green peas, mixed vegetables, and chicken.
This dish is tasty. You can make it in less than 30 minutes. Perfect to be served with rice, for Roti, or biryani.
How to make potato kurma?
Add a tablespoon of cooking oil in a pan, followed by a small cinnamon stick, clove, and cardamom. Cook until they turn golden brown.
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, and turmeric powder. Saute for a minute in a slower flame.
Then, stir well with a cup of water and bring it to a boil.
Add cooked and cubed potatoes once the masala in the gravy gets cooked.
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 less fat, and you may add it once the onion is cooked.
- A medium flame is perfect for cooking the masala; add a quarter teaspoon of salt while cooking it. This enhances the Masala's flavor, allowing it to cook evenly and perfectly.
- This kurma is best to serve for Dosa, Chapathi, Puri, etc.
- For variations, add vegetables like peas and 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 increases the gravy's thickness and gives a creamy texture.
An excellent 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, 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 chapati.
And for almost all the main dishes in 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 creamy and delicious.
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.