South Indian Style Potato Kurma Recipe - Delishably - Food and Drink
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South Indian Style Potato Kurma Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

A potato kurma made in the South Indian style.

A potato kurma made in the South Indian style.

About Potato Kurma

The potato is a universally loved vegetable that can be prepared in an endless variety of ways. It is also kid-friendly and can be prepared in a jiffy.

Potato kurma is a type of potato curry that is an immensely satisfying side dish and is typically served with chapati, pulao, or poori. This kurma can be prepared in many different ways. In this particular recipe, we will use fresh coconut and cashew nuts. It is definitely a must-try recipe with an amazing end result.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

2 servings

Ingredients

  • 1/4 kilogram potatoes, peeled, cubed, and boiled
  • 1/4 cup fresh coconut, grated
  • 7 to 8 cashew nuts
  • 1 to 2 onions, finely chopped
  • 3 to 4 teaspoons cooking oil
  • 1 to 2 bay leaves
  • 1/2 inch cinnamon
  • 1 to 2 green cardamom pods
  • 1 to 2 cloves
  • 2 to 3 teaspoons ginger-garlic paste, fresh or store-brought
  • 1 to 2 teaspoons red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 to 2 teaspoons coriander powder
  • 1 teaspoon cumin seeds
  • 1/2 cup yogurt, whisked
  • 1 to 2 teaspoons garam masala powder
  • 1 to 2 green chilies
  • Salt, to taste
  • 1 bunch coriander leaves, finely chopped

Instructions

  1. Wash and peel potatoes, cube them into medium-sized pieces, and boil them. Once boiled, strain water and set aside.
  2. Chop onions and green chili. Grate coconut. Set aside.
  3. Beat or whisk 1/2 cup of yogurt in a bowl until smooth. Set aside.
  4. In a pan, heat oil. Add grated coconut and cashew nuts. Fry until it turns a golden color (it will take 2 to 3 minutes over medium flame). Remove from heat and set aside to cool down.
  5. When cool, blend the coconut and cashew nuts in a blender to create a smooth, thick paste, using just a little water. Set aside.
  6. In the same pan that was used to fry coconut and cashew nuts, heat 1 to 2 teaspoons of oil. Add cumin seeds and let them crackle.
  7. Then add bay leaf, cardamom, cinnamon, and clove. (If you are using other garam masala ingredients like star anise, add them in this stage only.)
  8. Add chopped onions, cashew nuts, and green chili. Fry until golden.
  9. Add ginger-garlic paste. Fry until the raw smell disappears.
  10. Now add spice powders (i.e., turmeric powder, red chili powder, coriander powder). Mix everything.
  11. Add ground paste (coconut and cashew nut paste). Mix and cook over a low flame for 1 to 2 minutes.
  12. Add beaten yogurt. Mix and cook for 1 to 2 minutes over a medium flame.
  13. Add boiled potatoes and garam masala powder. Mix and cook for 2 to 3 minutes. (There's no need to cook for a longer time as the potatoes are already cooked.)
  14. Add water and salt. Mix and let the water boil until the kurma thickens a bit.
  15. Add finely chopped coriander leaves.
  16. Serve hot with chapati, poori, or rice. It goes very well with chapati.

Photo Guide

Wash, peel, and cube potatoes into medium-sized pieces. Boil them, adding enough water.

Wash, peel, and cube potatoes into medium-sized pieces. Boil them, adding enough water.

After potatoes are cooked, drain the water and set aside.

After potatoes are cooked, drain the water and set aside.

Grate fresh coconut and set aside.

Grate fresh coconut and set aside.

In a bowl, beat or whisk curd until smooth. Set aside.

In a bowl, beat or whisk curd until smooth. Set aside.

In a pan, add grated coconut and cashew nuts.

In a pan, add grated coconut and cashew nuts.

Fry over medium to low flame until golden brown. Set aside to cool down.

Fry over medium to low flame until golden brown. Set aside to cool down.

After cooling down, turn them into a smooth, thick paste in a blender, adding very little water.

After cooling down, turn them into a smooth, thick paste in a blender, adding very little water.

In a pan, heat oil. Add cumin seeds and let them crackle. Then add bay leaf, cardamom, cinnamon, clove, and star anise (if using).

In a pan, heat oil. Add cumin seeds and let them crackle. Then add bay leaf, cardamom, cinnamon, clove, and star anise (if using).

Add chopped onion, cashew nuts, and green chili. Fry.

Add chopped onion, cashew nuts, and green chili. Fry.

Fry until onion and cashew turn a golden color.

Fry until onion and cashew turn a golden color.

Add ginger-garlic paste and dry masalas (i.e., turmeric powder, red chili powder, coriander powder). Mix everything properly. Saute until the raw smell of the ginger-garlic goes away.

Add ginger-garlic paste and dry masalas (i.e., turmeric powder, red chili powder, coriander powder). Mix everything properly. Saute until the raw smell of the ginger-garlic goes away.

Now add ground paste (coconut and cashew paste).

Now add ground paste (coconut and cashew paste).

Mix properly and cook over a low flame.

Mix properly and cook over a low flame.

Add beaten curd and cook for 1 to 2 minutes over low flame. Then add boiled potatoes, garam masala powder and salt.

Add beaten curd and cook for 1 to 2 minutes over low flame. Then add boiled potatoes, garam masala powder and salt.

Add water. Cook for 2 to 3 minutes.

Add water. Cook for 2 to 3 minutes.

Garnish with finely chopped coriander leaves.

Garnish with finely chopped coriander leaves.

Serve hot with chapati, poori, or rice.

Serve hot with chapati, poori, or rice.

More About the Recipe

  1. You can skip the green chili if you don't like spicy kurma.
  2. You can replace the bay leaf with curry leaves.
  3. You can boil and then fry the potatoes in a little oil, which further enhances the taste.
  4. You can use unboiled potatoes and cook it with gravy.
  5. You can also prepare this gravy in a pressure cooker. Add everything and take 1 to 2 whistles. It saves time.
  6. Do not add a generous amount of water. The consistency of this kurma should be a little thick.
  7. The potatoes should be cooked well but still retain their shape. Do not overcook.