Potato kurma is a rich and flavorful side dish for pulao or biryani varieties. You may also serve it with hot idli, dosai and even with roti. I learned this recipe from one of our friends, she prepares this kurma as a side dish for pulao and biryani, serves it along with some raita.

Ingredients:

Serves 4 to 5

• 2 no’s – Potato (medium sized)
• 3/4 cup – Coconut grated or cut
• 1 no – Bay leaf for tempering
• 1 pinch – Asafoetida
• 1 tbsp – Coriander leaves chopped
• 1 tbsp – Oil for tempering
• Salt to taste

For grinding:

• 1 tsp – Oil
• 1 no – Onion (sliced)
• 2 clove – Garlic chopped
• 1/4 inch – Ginger chopped
• 1 or 2 no’s – Green chillies (as needed)
• 1 tsp – Roasted bengal gram
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Fennel seeds
• 1/4 tsp – Poppy seeds
• 1/2 tsp – Peppercorns
• 1 no – Clove
• 1 small piece – Cinnamon
• 1 no – Cardamom
• 1/4 cup – Coconut pieces or grated

Preparation method:

1. Wash, cut and pressure cook potatoes for upto 1 whistle or until cooked. Allow them to cool completely and chop them into big chunks. Keep it aside.
2. Grind 3/4 cup of coconut to a fine paste and squeeze out the milk, discard the rest and set the milk aside.
3. Heat oil in a pan, add onion, ginger garlic, green chillies, followed by items given in the list for grinding, saute until they are slightly browned. Allow them to cool and grind it to a very fine paste. Set it aside.
4. Add oil in the same pan, season it with bay leaf and a pinch of asafoetida, followed by ground masala puree, saute for 1 or 2 minutes.
5. Now add chopped potatoes along with required salt and 1/4 to 1/2 cup of water, cook for 5 minutes.
6. Finally add coconut milk and continue to cook until you reach the desired consistency. Garnish with coriander leaves and serve it with any pulao or rice of your choice.

Notes:

• Potatoes should not get mashed up while cooking. Cook just perfect enough to cut.
• You may increase or decrease number of green chillies as per your spice level.
• Onion masala should be ground to a very fine paste.