Potato Kurma
- 48 min
- mild
- Serves 4
Potato kurma, a Tamil Nadu gravy of potato in onion and tomato with a coconut, cashew and fennel paste. Mild and vegetarian, serves 4, about 50 minutes.
Ingredients
Potato500 grams
Tomato, Chopped1
Curry leaves2 grams
Coriander Leaves, Finely Chopped4 grams
Onion, Finely Chopped1
Coconut, Grated80 grams
Cashew (full)15 grams
Fennel Seeds3 grams
Green Chilli, Slit8 grams
Water, For Grinding80 ml
Oil2 tbsp
Cinnamon2 grams
Cloves1 grams
Cumin2 grams
Ginger Garlic Paste1 tsp
Turmeric Powder1 grams
Red Chilli Powder½ tsp
Coriander Powder3 grams
Salt1¼ tsp
Contains: cashew or other tree nuts.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 289kcal | 1156kcal |
| Protein | 4.9g | 20g |
| Carbohydrate | 32g | 126g |
| Fat | 17g | 67g |
| Fibre | 6.7g | 27g |
| Sugar | 4.4g | 18g |
Cookd masalas for potato
Method
Rinse the potatoes, tomato, green chillies, curry leaves and coriander leaves. Peel and cube the potatoes, peel and finely chop the onion, and chop the tomato and coriander leaves. Grate the coconut and slit the green chillies.
Add the coconut, cashews, fennel seeds, green chillies and 80 ml water to a mixie. Grind for 2 minutes until smooth.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the cinnamon, cloves and cumin. Fry for 30 seconds until the cumin starts to crackle.
Add the onion and curry leaves. Fry on medium flame for 4 to 5 minutes until the onion is light golden. Add the ginger garlic paste and fry for 1 minute until the raw smell goes.
Add the tomato, turmeric powder, red chilli powder, coriander powder and salt. Cook on medium flame for 4 to 5 minutes until the tomato is soft and oil shows at the sides.
Add the potato cubes and 500 ml water. Mix, cover and cook on medium flame for 12 to 15 minutes until a knife passes through the potato easily.
Add the ground coconut paste and mix. Simmer on low flame for 4 to 5 minutes until the kurma thickens and the raw coconut smell goes. Add up to 50 ml water if the gravy is too thick.
Switch off the flame and add the coriander leaves. Rest for 2 minutes before serving.
Before you start
- How long does Potato Kurma take?
- 48 minutes from start to finish. That is 15 minutes of preparation and 33 minutes of cooking.
- How many people does Potato Kurma serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Potato Kurma vegetarian?
- Yes. No meat, no fish and no egg.
- Is Potato Kurma spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Potato Kurma?
- 500 grams Potato, 80 grams Coconut, 2 grams Curry leaves, 4 grams Coriander Leaves, 15 grams Cashew (full), 3 grams Fennel Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Potato Kurma?
- No, it is cooked in an open pot.
- How many calories are in Potato Kurma?
- About 289 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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